1. Day 5
Dough technology
Formula Development
Pita
O-tentic

2. 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

3. Oxidizers

4. Reducing Agents

5. 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 °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.

6. 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)

7. Emulsifiers in bread: Summary of Functionalities

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

9. 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

10. 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: 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.

11. 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...

12. 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

13. 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

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

15. 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

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