Wheat flour used in baking has between 9 e 13% of proteins, and among these are the so-called gliadin and glutenin, that form gluten, through the addition of water and mechanical agitation of the mass.
Gluten provides elastic characteristics to the dough, allowing it to recover its original shape after being stretched, in addition to the structure generated by the trapping of carbon dioxide produced by biological yeast. Understand the process of Natural Dough Relaxation for Bakery and Biscuitry:
How to optimize the process?
It is possible to optimize the process and reduce mixing time for the formation of the gluten network in the dough through the use of reducing agents, which are compounds that cause a temporary weakening of gluten-forming proteins, resulting in a decrease in the stability and elasticity of the dough, and an increase in extensibility. (These agents can also be used in very strong flours that are difficult to develop in bakery.). It is necessary to use it correctly, since high dosages produce soft masses, very extensible and difficult to machine, resulting in breads with small volume and poor crumb and texture characteristics.
An example of a reducing agent is glutathione., which is found in biological yeast cells and wheat germ, Therefore, its use often does not need to be declared on the labeling.
GLUMOD F: A BREATEC B.V., through TOVANI BENZAQUEN, makes the GLUMOD F available to the Brazilian market, composed of a standardized amount of Glutathione, especially suitable for use in breads and biscuits, with the aim of allowing gluten relaxation, reducing mixing time, and reducing shrinkage in the bread oven, cookies, pizzas, flatbreads and tortillas.
Contact us we will be very happy to assist you.
Tovani Benzaquen Ingredients
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