Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. While the definition is pretty open-ended, the results are straight forward. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you: Consistent outcome and quality: When you’re baking [...]
Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the US. Dr. Lin Carson talks with Kristine [...]
L-Cysteine What is L-Cysteine? L-Cysteine is an amino acid that serves as a building block of some proteins. It is one of the most common reducing agents in baking, as well as in enriched beef flavors. In commercial baking, l-Cysteine offers many benefits:1 Gluten softening and dough relaxing Dough conditioning Reduced mixing [...]
Dough Conditioner Ingredients What are Dough Conditioner Ingredients? Dough conditioners are natural or chemical-origin ingredients that are used in baking formulations. They can improve flour baking performance and produce high-quality baked goods with extended shelf-life while maintaining consistent production processes. The major groups of dough conditioner ingredients are: Enzymes Emulsifiers (dough strengtheners [...]
Hydrogen Peroxide Also known as hydrogen dioxide or dihydrogen dioxide What is Hydrogen Peroxide? Hydrogen peroxide (H2O2) is recognized as the simplest peroxide. It is a slightly viscous liquid and is formed of two hydrogen atoms and two oxygen atoms. The main of use of H2O2 in the food industry is as [...]
Glucose Oxidase Also known as GOX, Beta-D-glucose:oxygen 1-oxido-reductase What is Glucose Oxidase? Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases. It has extensive application in the food industry. GOX has become a part of flour improver mixes and dough conditioners. It is a [...]
Potassium Iodate What is Potassium Iodate? Potassium iodate is a food ingredient that oxidizes and strengthens gluten protein bonds in bread dough almost immediately after mixing. It accelerates the reactions which allow the bread to rise during baking. Properties of potassium iodate:1 Chemical formula: KIO3 Molecular weight: 214.02 White, odorless, crystalline powder [...]
Potassium Bromate What is Potassium Bromate? Potassium bromate, KBrO3, is a dough conditioner and oxidizing agent. It causes flour maturation and strengthens the gluten network. So, it helps with gas retention and product volume. Recently, it’s use has been reduced and replaced by SSL, CSL, ADA and clean label solutions, such as [...]
Calcium Peroxide What is Calcium Peroxide? Calcium peroxide (CaO2) is a fast oxidising agent used as a processing aid or dough conditioner in the production of yeast-leavened bakery products. This ingredient is necessary when gluten needs to be reinforced because of a non-optimal flour quality. The action of calcium peroxide ceases during [...]
Ascorbic Acid Also known as vitamin C or dehydroascorbic acid (baking industry) What is Ascorbic Acid? Ascorbic acid, also known as vitamin C, is an essential nutrient found in citrus fruits and many vegetables. It is used as wheat flour improver in yeast-leavened baked goods to help increase the volume of bread [...]
