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A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5% [ 18 ] (12–14% from second source [ 19 ] ) protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a better rise and chewier texture.
The industrial application of these five points is far reaching. A baker may use, for example, the arrival time as a bare minimum time when planning full product floor time for a batch of dough. A baker may also use MTI as guideline to judge the response of a dough to the addition of other ingredients.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
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Despite my reservation, I decided to take a leap of faith and try the leave-in conditioner spray out for myself. This leave-in conditioner has over 2,500 five-star reviews [Video] Skip to main content
In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
In the 30-second slot, the Doughboy is 'born' out of a cracked-open can of Pillsbury dough, after which he utters his first words, "Hi! I'm Poppin' Fresh, the Pillsbury Doughboy!"