Why are they needed?
During the process of bread production, the development of a stable gluten network in the mixing stages is key for obtaining a medium with good extensibility and gas retention capacity.
Together with starch and hemicelluloses, gluten is responsible for the properties of the medium and influences the entire baking process up to the finished product.
Our dough conditioners can also be used effectively as a replacement for emulsifiers and oxidizing agents such as potassium bromate. As a replacement for an emulsifier, our conditioners obtain the same affect on dough properties and baking volume as well as improve dough/batter handling, stability and the quality of baked goods.
The result is a white and more uniform crumb structure as well as increased volume.
When used as a substitute for chemical oxidizing agents, potassium bromate or azodicarbonanride (ADA) for example, to strengthen the dough/batter medium they are quite effective.
Additionally, our in house and other independent studies have found that our enzyme conditioners in combination with ascorbic acid (AA) can be substituted for oxidizing agents in many ways.