Achieve proper dough development with clean label enzyme-based dough strengtheners
Proper dough development is a critical step in the bread-making process. It ensures good machinability throughout production and achieves an optimal-proof height and oven spring. It can be achieved using clean-label dough development solutions such as dough strengtheners.
Proper dough development can be achieved using Lallemand’s enzyme-based strengtheners, which provide extra dough strength and replace traditional chemical dough strengtheners.
Benefits of Lallemand Baking dough strengthening solutions:
- Improve dough strength and stability, with possible cost savings by increasing gluten functionality and reducing added gluten by 20-50%, depending on the application.
- Reduce dough tearing, snap back & ovalization, minimize break & shred lines, and provide a more uniform crust color.
- Improve bread volume and give a more uniform final crumb.
- Replace chemical emulsifiers such as DATEM, SSL, and mono- and diglycerides and reducing agents such as L-cysteine hydrochloride.