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... researchers from the ohio state university report in food chemistry that including egg white solids in gluten-free dough formulated with hydroxypropyl methylcellulose (hpmc) produced bread with enhanced loaf volume ... “once egg white solids became the primary protein scaffolding in the dough (at 15% addition), it overcame negative interactions with hpmc and improved loaf volume and crumb regularity by forming an interconnected honeycomb matrix,” they wrote ... datem emulsifiers (diacetyl tartaric esters of mono-glycerides) are used to improve bread volume, texture and dough stability

... sara lee has entered an agreement to sell its north american refrigerated dough business to fellow us food group ralcorp holdings ... “the sale of our north american refrigerated dough business to ralcorp is another step forward for sara lee as we continue to prepare for our separation into two publicly-traded companies,” said sara lee ceo marcel smits ... 8bn refrigerated dough category,” ralcorp co-ceo and president kevin hunt said

... researchers from the university of valladolid, spain, report that the extrusion of wheat bran before its use in high fibre bread could improve the quality and characteristics of both the bread dough and the final loaf ... published in lwt - food science and technology, the research investigates the effect of bran extrusion on bread quality, reporting that using extruded bran also reduces the loss of dough height during fermentation to a greater extent than untreated bran, and produces a higher volume and better firmness than breads with normal bran

... a new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports french supplier limagrain céréales ingrédients (lci) ... increasing dough hydration, said anne lionnet, marketing manager for bakery at lci, enables bread makers to achieve a direct cost saving on the bowl recipe, or increase the number of products by bowl, in addition to “an improvement in the link of water modification to cooking scale ... ” at the same time, greater dough hydration will benefit the end product quality as it will result in moister bread, she added ... 2% to dough, a baker can gain +4 kg water for 100 kg flour, according to lci

... the deal, announced yesterday (18 april) for an undisclosed sum, will see j & j take on brands "dough enrobed" products under brands including patio, villa taliano and top picks

... com today he said: “there have been numerous acquisitions of late on the customer side, leaving only a few dominant players in the frozen dough and parbaked arena

... bread dough consisted of fermented sponge, flour, water and salt ... 5 per cent salt, flour basis) to make dough of a consistency of 500 bu ... they added that fermented doughs were obtained after bulk fermentation of 10 minutes, dividing (100 g of dough), moulding and proofing up to maximum volume increment (1 hour) and were baked at 170°c for 20 minutes to make bread

... adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (hpmc) and improves its texture, claims new research ... however, vinegar, as an acidic ingredient, has been traditionally added in the dough to improve bread quality, they noted ... the objective of this study then was to determine the effect of adding acidic food additives with different properties - acetic acid, lactic acid, citric acid and monosodium phosphate – on the properties of dough and quality attributes of the free gluten system, said the spanish team ... and a straight dough process was performed using 110 per cent water, 6 per cent oil, 5 per cent sucrose, 2 per cent salt, 2 per cent hpmc and 3 per cent yeast ... the authors said that they made ph measurements of dough samples at regular intervals, using a crison 2002 ph meter, from the moment the sample was placed in the fermentation chamber and up to 50 minutes

... adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (hpmc) and improves its texture, claims new research ... however, vinegar, as an acidic ingredient, has been traditionally added in the dough to improve bread quality, they noted ... the objective of this study then was to determine the effect of adding acidic food additives with different properties - acetic acid, lactic acid, citric acid and monosodium phosphate – on the properties of dough and quality attributes of the free gluten system, said the spanish team ... and a straight dough process was performed using 110 per cent water, 6 per cent oil, 5 per cent sucrose, 2 per cent salt, 2 per cent hpmc and 3 per cent yeast ... the authors said that they made ph measurements of dough samples at regular intervals, using a crison 2002 ph meter, from the moment the sample was placed in the fermentation chamber and up to 50 minutes ... but the spanish team concluded that the rheometric properties of the dough were not significantly altered when acids were added to the free gluten system

... whilst dough elastic and strength properties are attributed to glutenin, gliadins are said to act as ‘plasticizers’ that act to weaken interactions between glutenin chains, thereby increasing dough viscosity