Machinability, extensibility, shaping

Functionalities

Preventing shrinkage ensures satisfying final product

Whether the type of breads (crusty loaves, sandwich bread or brioche) consumers judge the quality of the final product on its consistently, presentation and attractiveness At this stage, extensibility of the dough plays a crucial role in bread's consistently avoiding dough shrinking. Thus, preventing shrinkage ensures satisfying final product every time.

Characteristics

As the dough is mixed, the creation of the gluten network plays a crucial role in breadmaking to give the bread its elastic structure, good volume, and desired texture.

Formation of a complex gluten network

The gluten strands assemble to form an intricate network. This network effectively traps the CO₂ gases produced during fermentation
Role of disulfide bonds

The disulfide bonds maintain the cohesion of the gluten network These bonds confer the bread's rise and characteristic texture

Challenges

Enhance Dough Handling with improved extensibility

Using desactivated yeast is a a natural reducing agent rich in glutathione, which is used to obtain a more voluminous final product and more uniform quality.

The impact is visible from the beginning of the mixing step and at each stage in the process with the following results:

1

Reduced mixing time

and lower oxydation due to faster dough smoothing process;
2

Easy insertion

into the divider and more even dough pieces due to inhibited dough maturation during first rise;
3

Easy shaping/lamination

due to increased extensibility and elasticity. Presentation on the automated lines is more regular;
4

Optimised volume

dough extensibility reduces resistance to gas expansion

Solutions

Baking with Lesaffre provides a comprehensive range of solutions to improve machinability, extensibility, and shaping. Our innovative formulations work gently to adjust the gluten network structure, resulting in dough that’s easier to handle and yields higher quality bread.