Depending on shape, process and application, bread is consumed in different variations around the globe. From crispy to soft, from rough to tender, bread is eaten with various demands and requirements. Staling is a well known issue deteriorating the texture of bread caused by retrogradation. The use of BiTex 11501 postpones the retrogradation resulting in a longer freshness and increases bread production yields whilst improving the Texture Characteristics such as crispiness, bite, and mouthfeel.
In order to obtain better dough and bread characteristics a number of ingredients could be used.Besides the standard components and your micro ingredients such as; enzymes, emulsifiers and hydrocolloids, BiTex 11501 can be used. BiTex 11501 is an functional wheat flour without additives or chemical modifications and is declared as regular wheat flour, so clean labelling without any issues.
Recipe & procedure
Bread is produced in many ways following different recipes and processes. Depending on the used recipe BiTex 11501 has an advised dosage of 0.5% up to 2% on the total flour amount. By using BiTex 11501 your dough hydration can increase by 4-6% and therefore also an increase of your dough yield.
Besides a better dough handling, you have more specific functionalities such as; cold/or hot binding, nutritional offerings and texture and taste enhancement. Regarding texture enhancement BiTex 11501 improves for example the crumb softness/tenderness in a Toastbread application. Furthermore the BiTex 11501 functions as an yeast starter and will speed up your process or less yeast can be used.
The application of BiTex 11501 functional wheat flour in bread brings:
- A good water binding capacity, improving dough yield
- Texture and Taste enhancement
- An improved dough freshness and a longer shelf life
- Cost effectiveness by a higher dough yield