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Tag: Additives

Emulsifiers in baking

Emulsifiers in baking

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In this post, we are revisiting additives, specifically one of the most commonly used ones in baking. However, the function of these additives in baking is quite different from what is typically portrayed in most additive reference materials, so pay close attention. An emulsifier is a chemical substance with a hydrophilic (water-friendly) part and a lipophilic (fat-friendly) part. The primary purpose of these substances lies in their ability to facilitate the creation of emulsions, or mixtures of substances that are…

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Oxidants and reducers

Oxidants and reducers

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Oxidation and Reduction in Doughs As we discussed in a previous post, wheat reserve proteins have the unique property of forming a protein network, known as the gluten network, when they hydrate and undergo mechanical work (kneading). This gluten network creates cohesive and less sticky doughs that can be stretched, rolled, folded, and more. Additionally, the gluten network allows the gases generated during fermentation to be trapped within the dough. Doughs made from gluten-free cereals lack the ability to stretch…

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HOW TO MAKE GOOD FLOUR?

HOW TO MAKE GOOD FLOUR?

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Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in…

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Equipment for Quality Control III: Fermentation

Equipment for Quality Control III: Fermentation

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Rheofermentometer We have previously discussed in the blog about quality control equipment that simulates the kneading process or dough handling. Today, we will talk about a device that simulates the fermentation process. I believe it is very useful for certain aspects and practically has no alternative. While it is true that the Brabender company has marketed equipment for studying fermentation, called the maturograph, this equipment is practically obsolete. On the contrary, the reofermentometer, developed by the Chopin company, has become…

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