Day 5 Dough technology Formula Development Pita O-tentic

Dough Conditioners Improvers Oxidizers- Improve gluten Reducing agents- Improve extensibility Emulsifiers- Bond water to other molecules Enzymes- Catalysts Vital wheat gluten- Added to weak flour Yeast nutrients- Added to no time conditioners Fillers- Bulking agent

Oxidizers

Reducing Agents

Emulsifiers What? Emulsifier will assure optimal mixing of fat and water. They are able to link waterloving and fatloving parts of the gluten chains, so a better developed gluten network is obtained. 2 types: Dough strengtheners Crumb softeners Didactic material: -Use a plastic bottle to fill with oil and water. Mix to show that water and oil will not mix. Add now egg yolk and shake. Egg contains lecithin and will play emulsifying role to mix oil and water Draw on the flipchart how water and oil are connected Use the plastic emulsifier to explain how emulsifier is made in our factory. We start with (palm)fat (triglycerides) We add glycerine and increase the temperature untill 200 -300°C depending on the tye of emulsifier we are going to make. During this procedure the triglycerides are changed into mono and diglycerides. Turn the plastic triglyceride towards the public and separate them. Now the audience will see one bleu part (water loving)and the yellow part that is fat loving.

Types of Emulsifiers DATEM- Diacetyl tartaric acid ester and mono- and diglycerides SSL- Sodium Stearoyl Lactylate CSL- Calcium Stearoyl Lactylate Mono- and Diglycerides- Made from palm fat ( tryglycerides)

Emulsifiers in bread: Summary of Functionalities

Enzymes Affect starch, proteins and fat Break larger molecules into smaller ones

The 6 Enzymes Classes Hydrolases Amylase, Xylanase, Lipase, Protease Oxidoreductases GOX, COX, HOX involve the movement of electrons from one molecule to another Transferases catalyze the transfer of groups of atoms from one molecule to another Hydrolases Amylase, Xylanase, Lipase, Protease catalyze the reaction between a substrate and water and bind water to certain molecules Lyases Lipoxygenase catalyze the addition of molecular groups to molecules which are connected by so-called double bonds Isomerases catalyze the transfer of groups of atoms from one position to another Ligases Transglutaminase join molecules together using so-called covalent bonds

What are Enzymes? ° does not reproduce itself ° no mineral material ° not alive, can not move ° does not reproduce itself ° no mineral material ° all enzymes = proteins; all proteins ≠ enzymes ° small: 10000 x smaller than a bacteria ° complex 3-D structure ° essential to all forms of life ° biocatalyst = speeds up (or slows down) chemical reactions ° specific activity * Amylase ---------> Amylum (starch) * Protease ---------->Proteins * Lipase ------------>Lipids (fat) ° activity = (T, pH, t) ° Used for food, non-food and pharmaceuticals ° cost = (production yield, intellectual property, application) Amylase $3.30/lb; Urokinase $6.6million/lb.

Uses for Enzymes Stabilize variation in wheat quality (type & climatological)  main ingredient of a baked product is also the most variable one! Balance existing enzyme activities Volume, softness, dough handling, shelf-life...

Formula Development No more than 1000g finished dough- 2 breads Start with Final Dough percentages Determine % of pre-fermented flour Present draft on Wednesday Make levain Formula development sheet for each iteration If you need any ingredients- let me know

Formula development Do at least 1 formulation/day Can vary flours and starters- Wheat, rye, whole wheat, Corn, potato Finished bread to be presented Day 14 Final paperwork due Day 14 If you are using a variation of a bread, you must reference that bread and make substantial changes

Pita Flat bread- Middle East and Mediterranean areas Baked in very hot oven to create pocket

O-tentic Baguette O-tentic- dough additive manufactured by Puratos Mixture of enzymes and dough conditioners Gives artisan flavor and appearance Short fermentation time 2% added to basic dough

Today’s Production As per Production Schedule Sous Chef: Cook sausage, chop jalapenos, grate cheese