cht+dough+bread+conditioners

=From the article "Dough and Bread Conditioners"= = Q&A = =1. What is the functions of dough conditioners?= = Dough conditioners help compensate for ingredient and process variability. They provide more consistent quality in the finished bread, and are completely safe and free of preservatives. It strengthen the dough and may also be formulated to soften the dough for improved and faster mixing, provide nutrients for the yeast to increase loaf volume, or reduce staling of the finished bread. Typical dough conditioners in use today contain a variety of ingredients to fulfill these needs and provide high-quality breads rapidly and at a relatively low cost. = =2. What is the earliest chemical dough conditioners?= = bleaching agents. =

= 3. Briefly describe about gluten development. = = The major proteins of bread, gliadin and glutenin, can be viewed as coiled or folded chains, with the structure stabilized by bonds between sulfur atoms (disulfide bonds) on adjacent areas of the molecules (intramolecular bonds). Mixing stretches the molecules and breaks the relatively weak bonds. During resting, the disulfide bonds can re-form either within (as before) or between molecules (intermolecular). When bonds form between molecules, the resulting structure (gluten) is much stronger than the individual proteins. =

= 4. Dough conditioners include what types of ingredients? =
 * = Oxidizing agents, which strengthen the dough. This can lead to economies with shortened makeup times or by compensating for low protein in the flour. =
 * = Reducing agents, which serve to encourage the development of gluten, thus shortening the mixing time and decreasing the amount of mixing energy that is needed. =
 * = Emulsifiers, which strengthen the dough, give improved mixing and handling tolerance, increase loaf volume, improve mechanical slicing characteristics, and can retard staling. =
 * = Enzymes, which enhance gas production by yeasts and can help control the strength of the dough. =