Download Day 3 - artisanbreads

Day 5
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Dough technology
Formula Development
Pita
O-tentic
Dough Conditioners
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IMPROVERS
Oxidizers- Improve gluten
Reducing agents- Improve extensibility
Emulsifiers- Bond water to other molecules
Enzymes- Catalysts
Vital wheat gluten- Added to weak flour
Yeast nutrients- Added to no time
conditioners
• Fillers- Bulking agent
Oxidizers
Reducing Agents
Emulsifiers
• What? Emulsifier will assure optimal
mixing of fat and water.
• They are able to link waterloving and
fatloving parts of the gluten chains,
so a better developed gluten network
is obtained.
• 2 types:
– Dough strengtheners
– Crumb softeners
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Types of Emulsifiers
• DATEM- Diacetyl tartaric acid ester and
mono- and diglycerides
• SSL- Sodium Stearoyl Lactylate
• CSL- Calcium Stearoyl Lactylate
• Mono- and Diglycerides- Made from
palm fat ( tryglycerides)
Emulsifiers in bread:
Summary of Functionalities
Enzymes
• Affect starch, proteins and fat
• Break larger molecules into smaller ones
The 6 Enzymes Classes
1. Oxidoreductases GOX, COX, HOX
involve the movement of electrons from one molecule to another
2. Transferases
catalyze the transfer of groups of atoms from one molecule to another
3. Hydrolases Amylase, Xylanase, Lipase,
Protease
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catalyze the reaction between a substrate and water
and bind water to certain molecules
4. Lyases Lipoxygenase
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catalyze the addition of molecular groups to molecules which are
connected by so-called double bonds
5. Isomerases
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catalyze the transfer of groups of atoms from one position to
another
6. Ligases Transglutaminase
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join molecules together using so-called covalent bonds
What are Enzymes?
° not alive, can not move
° does not reproduce itself
° no mineral material
° all enzymes = proteins; all proteins ≠ enzymes
° small: 10000 x smaller than a bacteria
° complex 3-D structure
° essential to all forms of life
° biocatalyst = speeds up (or slows down) chemical reactions
° specific activity
* Amylase ---------> Amylum (starch)
* Protease ---------->Proteins
* Lipase ------------>Lipids (fat)
° activity = (T, pH, t)
° Used for food, non-food and pharmaceuticals
° cost = (production yield, intellectual property, application)
Amylase $3.30/lb; Urokinase $6.6million/lb.
Uses for Enzymes
 Stabilize variation in wheat quality
(type & climatological)
 main ingredient of a baked product is also the
most variable one!
 Balance existing enzyme activities
 Volume, softness, dough handling,
shelf-life...
Formula Development
• No more than 1000g finished dough- 2
breads
• Start with Final Dough percentages
• Determine % of pre-fermented flour
• Present draft on Wednesday
• Make levain
• Formula development sheet for each
iteration
• If you need any ingredients- let me know
Formula development
• Do at least 1 formulation/day
• Can vary flours and starters- Wheat, rye,
whole wheat, Corn, potato
• Finished bread to be presented Day 14
• Final paperwork due Day 14
• If you are using a variation of a bread, you
must reference that bread and make
substantial changes
Pita
• Flat bread- Middle East and
Mediterranean areas
• Baked in very hot oven to create pocket
O-tentic Baguette
• O-tentic- dough additive manufactured by
Puratos
• Mixture of enzymes and dough
conditioners
• Gives artisan flavor and appearance
• Short fermentation time
• 2% added to basic dough
Today’s Production
• As per Production Schedule
• Sous Chef: Cook sausage, chop
jalapenos, grate cheese