KARIM_FLOUR_IMPROVERS

FLOUR AND DOUGH IMPROVERS

Dough and bread conditioners - "It is not easy to produce a consistent, high-quality bread that is well aerated, tasty, and has an appealing appearance. The decisive factors in the production of such a bread are flour quality, dough mixing, dough temperature, fermentation, manipulation, molding, proofing and baking. A minimal recipe for bread should include flour, water, salt and yeast or sourdough starter. However, it would be difficult to produce a consistent bread day after day using only these ingredients. Bakers have long added small amounts of other ingredients to improve bread quality - fats, milk, sugar, malted flour, and other ingredients. These add desirable characteristics such as flavor, color, tenderness and volume. Advances in the understanding of the science behind bread-making processes have led to increasingly sophisticated additives - also known as dough/bread conditioners" (Food Product Design). Learn more...

Rising to the Top - A brief article about enzymes and other common conditioners typically used in bakery products. Read on...

Why the Cookies Crumbles - "A cookie without inclusions is no cookie at all. Baked goods with nuts, candies, syrupy swirls and even dietary fiber are the norm. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy" (Prepared Foods). Learn more...

Video on Demand - These are collection of recorded presentation on Prepared Foods website; the presentation is given by industry application specialist on the subject of dough conditioners. This is the opportunity to listen to the experienced industry people because we cannot invite them to USM (no budget!). Feel free to listen to any of the presentation. Some of the presentations can be downloaded using Real Player (download the free version). You can even convert it to 3GP format so that you can view it on your handphone!! This is what we call now as mobile learning.
 * Dough Conditioner Systems - An informative presentation from Degussa Food Ingredients on the effects of dough conditioners on baked goods.