GoodMills Introduces New Baking Ingredient for Relaxed Dough Handling
Goodmills Innovation introduced GOOD NatureRelax, a baking ingredient developed to ensure relaxed dough handling and process stabilization on mechanical and industrial equipment.
GOOD NatureRelax uses two components that appear naturally in wheat germ and act collaboratively: glutathione and protease. Glutathione is a tripeptide with antioxidant properties that breaks down disulphide bonds in the gluten network and is consumed in the process. Meanwhile, the enzyme protease breaks down the protein chains of the gluten, thereby softening the dough, but is not consumed.
The company claims that the choice of raw material used is what makes the ingredient work, so Goodmills Group decided to monitor their mill sites, aiming to enable the quality and regional variation of the wheat germ to be continually assessed. The most suitable native germ is then gently stabilized in a complex process and undergoes further micronisation.
In practice, the effect is immediately evident in several areas. The dough can be shaped more quickly and cleanly without tearing or needing to be corrected by hand. Precise weight portioning is made possible and the dough pieces retain their shape, which ultimately leads to more consistent results. This is immediately apparent on the production line: the machines grip the dough more cleanly, the dough pieces no longer become misshapen or torn, and the process runs more smoothly. This reduces waste and saves time during handling, as kneading time can be shortened by up to 15 per cent.
GOOD NatureRelax is designed for wheat doughs and is dosed at 0.1 to 1% on top of milled grain products, depending on the specific application. In practice, dosages of 0.3% for pretzels, 0.4% for layered or laminated doughs such as croissants, and 0.5% for rolled wheat pastries have proven effective, reports the company.
As the ingredient has a dough-softening effect, GoodMills Innovation stated that reducing the kneading time by up to 15% to optimize the full potential of the ingredient is recommended, and as it’s a natural alternative to inactive yeast and cysteine, it should not be combined with these ingredients to avoid excessive dough softening.
GoodMills Innovation develops clean label ingredients based on cereals and pulses for a wide range of applications in the food, bakery, snack, nutraceutical and bakery industries.
