Tag: Baking additives

Lactose is a disaccharide naturally found in milk, comprising 2-8% of its total weight, and is widely available for purchase in a refined, powdered form. It's a versatile ingredient used across various industries, from adding sweetness and improving texture in baked goods to acting as a filler in pharmaceutical tablets. Understanding where and how to buy lactose powder is key for both commercial and home use, especially for those in baking or specialty brewing.

According to Allergy UK, bread is one of many common packaged foods that may contain soy. While the basic components of bread—flour, water, yeast, and salt—are inherently soy-free, the inclusion of soy products has become widespread in commercial baking. This often happens to improve texture, extend shelf life, and enhance the nutritional profile of the finished product.

Over 90% of commercially produced L-cysteine historically came from keratin sources like duck feathers or human hair. Yes, L-cysteine is used in food as a versatile additive, serving as a dough conditioner, flavor enhancer, and nutrient. It is also naturally present in many protein-rich foods.

According to food safety authorities like the FDA and EFSA, bakery enzymes are considered safe for consumption, but many consumers still have questions about their purpose and impact. So, are enzymes in bread healthy, and how do they truly affect the bread you eat?

DATEM, or diacetyl tartaric acid ester of mono- and diglycerides, was first used as a dough conditioner in the United States as early as 1948. This multifunctional emulsifier plays a critical role in enhancing the physical properties of dough and batters, leading to significant improvements in the texture of a wide variety of food products. Its complex chemical structure allows it to interact with proteins and starches in unique ways that other emulsifiers cannot.

According to baking experts, the use of concentrated vital wheat gluten is a strategic choice for many commercial and artisan bakers. This practice is not about simply adding gluten, but about enhancing specific qualities depending on the flours and desired outcome.

Overwhelmingly, traditional European bread does not contain the significant amounts of added sugar found in many commercial American loaves. This is because many European baking traditions prioritize long fermentation and natural ingredients, relying on yeast's natural activity rather than added sweetness. The answer to the question, "Do Europeans add sugar to bread?" is far from simple, however, and varies dramatically by country and bread type.

According to baking science, flour's protein content significantly impacts a loaf's texture, a factor both gluten and bread improver influence. So, what is the difference between bread improver and gluten, and how do they impact your baking?

L-cysteine is a food additive and semi-essential amino acid, and its use as a dough conditioner is very common in the commercial baking industry. Its addition is intended to improve dough's manageability, extensibility, and elasticity, which are crucial for high-speed automated production lines.

According to the Food and Agriculture Organization (FAO), global food loss and waste amount to approximately 1.3 billion tons annually, a significant portion of which includes baked goods. To combat this, commercial bakeries add specific ingredients to keep bread fresh, a practice that allows for wider distribution and longer shelf life. So, what do they put in bread to keep it fresh and prevent spoilage?