Bread products
Frozen dough
Yeast damage and protein denaturation caused by storing dough in a refrigerator or freezer will negatively influence the quality of the product. Sucrose esters decrease yeast damage by acting as a cryoprotectant to yeast cells. Furthermore, addition of sucrose esters prevents wheat denaturation during freezing. As a result, the damage to the frozen dough is minimized.
The use of Sisterna® sucrose esters also prevents the appearance of blisters on f.e. pizza or baguette crust when dough retarding is applied.
Bread
Sisterna sucrose esters interact to gluten, which results in dough with higher tolerance to mechanical working and better gas retention.
As sucrose esters complex with starch, gelatinization is delayed. During baking, the volume can increase further, before the structure is fixed by gelatinization. A high volume and fine crumb is obtained. Starch complexing also inhibits retrogradation, and keeps the bread fresh and soft: shelf life can be extended.
Low fat brioche
Sucrose esters are effective emulsifiers, which give a better fat dispersion. Furthermore they interact with starches. For brioche this results in thre main functionalities of sucrose esters:
• Creates a very fine dough crumb.
• Delays staling of brioche.
• Enables fat reduction without the side effects of a hard dry texture and quick staling.
Please note the restrictions of sucrose esters in Bread in Europe.
| Functionality/Benefit | Sisterna's advice |
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0.2-0.4% Sisterna sucrose esters For more details obtain: |
