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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]
Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home.
The addition of milk, salt, fats, eggs, sugar or other ingredients will produce bread products of varying texture. Commercial bread dough may also include dough conditioners, which help make the dough and the final product more consistent. Gluten gives bread dough its structure and texture.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.
Photo Credit: With Wit & Salt. The bread has crispy and a golden brown crust that is sweet and salty all at the same time. And the inside is tender, chewy and pillow like.
Ingredients: The type of flour used to make the bread can impact freshness. Specialty flours like whole wheat or rye contain more oils than white flour, causing them to go stale faster. Enriched ...
In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation.