It is a blend of ingredients that will strengthen the dough, make it more machinable, and provide a good texture to the end product.
bread, bagel, pretzel, pita, flat bread and all yeast leavened baked product
pizza, calzone, stuffed bread products, fresh and frozen.
Dough conditioners can include oxidizing agents, reducing agents, yeast nutrients, pH regulators, emulsifiers, enzymes, vital wheat gluten and fillers. Oxidizing agents oxidize the flour gluten’s thiol groups, thereby strengthening the dough. Reducing agents contain glutathione that breaks disulfide bonds in the glutenin proteins, making the proteins smaller, easier to hydrate, mix and more extensible. Yeast nutrients serves as sustenance to increase the production of carbon dioxide production from yeast cells. pH regulators are acids or bases that control the pH of the dough, so that a desired pH level can be achieved. Emulsifiers are used to stabilize the dough, by lowering interfacial tension and improving coalescence of various molecules. Enzymes from biological sources, catalyzes chemical reactions. Vital wheat gluten is usually added to increase the total quality and quantity of protein in the dough. Fillers are non reactive ingredients used to provide the ‘bulk’ for the ease of dispensing the dough conditioner.
As a food additive, calcium peroxide has the E number E930 and it is used as flour bleaching agent and improving agent. Once calcium peroxide comes in contact with water, calcium peroxide breaks down into oxygen. This oxidizes and strengthens the disulfide and non-disulfide cross links in gluten. It is a fast acting dough oxidizing agent. It has shown to tighten up the dough and dry it’s surface, reducing it’s adhesive properties, especially at the rounder bars. it works best at the dough mixer, not at the sponge stage, and follow up instruction like use up to 75ppm at the mixer. As a dough strengthener, to be used in an amount not to exceed 0.0075 part for each 100 parts by weight of flour used. (FDA regulation 21CFR136.110)
the benefit from using calcium peroxide is including:
1. allows gluten to hold more water, resulting in softer;
2. machinable dough;
3. dries the surface of the dough slightly, reducing stickiness;
4. increasing production rates;
5.strengthens the dough;
6. makes it easier to handle;
7. improves the volume, strength and uniformity of yeast-raised products, despite variations in flour quality.