How to improve aeration and volume in fermented doughs

The incorporation of air into the dough is a key factor in bakery products, as it directly influences the texture, volume and quality of the final product.

The air incorporated into the dough helps to create a light and fluffy structure. During baking, the air bubbles expand, resulting in a soft and airy crumb. This is especially relevant for leavened doughs such as bread and brioche, as well as for whipped doughs such as muffins and cakes.

Improving aeration in industrial bakery and confectionery products is a challenge for development teams as it is a determining factor in the organoleptic quality and stability of the final product.

These are some of the handicaps the industry faces when trying to improve the aeration and volume of its products. There are key ingredients that could solve this challenge in a number of applications:

HANDICAPS

• Irregular cooking.
• Mass collapse
• Poor stability.
• Loss of volume, the mass does not expand properly.
• Crumb and irregular pockets.
• Visually unattractive product.
• Dense and heavy texture, compact and difficult to chew products.
• Unpleasant sensory experience.

SOLUTIONS

• Emulsifiers facilitate the incorporation of air into the dough, improving the volume, texture and uniformity of baked products and thus contributing to better quality.
• Enzyme complexes act on non-starch compounds, proteins, starches and lipids by modifying their structures and helping the gas produced after fermentation to be incorporated to a greater extent and in a more efficient way.
  stable to the product.

If you are interested in improving the aeration and volume of your industrial bakery and pastry products, contact our team and we will advise you on everything you need.