Dough Enhancer

Tish's Note:

I kept reading about dough enhancer but couldn't find it in any of our stores. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 jar or ...

• 1 cup nonfat dry milk powder
• 2 cups wheat gluten
• 2 teaspoons powdered ginger (you will not taste it)
• 4 tablespoons dry pectin
• 4 tablespoons unflavored gelatin
• 4 tablespoons lecithin granules
• 1 tablespoon ascorbic acid , crystals

Directions:

1. Mix all together in a bowl and store in refrigherator in an airtight container.
2. Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp.
3. For rye bread use 3 1/2 Tbs.

Reviews

[sweezea5]

I looked everywhere for dough enhancer and couldn't find it, then I tried this recipe. What a difference it makes in the final product! My whole grain bread is baking up lighter and fluffier with an awesome texture. My kids now what homemade bread instead of the store bought stuff!

[mianbao]

As I was curious about dough enhancers, I tried this recipe. I was able to purchase all the ingredients except the lecithin, so used the mixture without. I included the mixture in two bread recipes, using white bread flour, but would be hard put to say whether there was a difference or not. Perhaps the effect is more pronounced in heavier breads. I feel it would take more research than I am prepared to do to accurately judge the efficacy of this enhancer. Therefore I am choosing not to assign stars. Learning about the different ingredients of this dough enhancer was quite interesting. As I understand it, the milk and lecithin are emulsifiers, which make the dough finer textured. The gluten combines with the gluten existing in the flour, and adds elasticity, which makes it possible for the dough to rise higher. The ascorbic acid and ginger encourage yeast action. I don't know the purpose of the gelatin and pectin, but assume they work to preserve freshness. I plan to use what I have learned in my future bread making, though I intend to use some of the ingredients here individually, rather than together. Thank you for posting this recipe.

[luvmybge]

It took me a while to get all the ingredients to make this, but it was worth the effort. I found the lecithin granules at the health food store and I have tons of unflavored gelatin from making the smell gell scents. The ascorbic acid I used was Fruit Fresh (you know.. that stuff you use while canning fruits to keep the color from turning?). I found gluten in bulk at a local Amish market. The enhancer worked great. I made two loaves of white bread yesterday in the bread machine. I liked the texture and didn't notice any change in flavor. My mom and dad give it a "thumbs up", too. I'm storing it in the refrigerator. Thanks for the idea.