Raw materials

High-quality wheat flours with a high wet gluten content, good swelling properties and good extensibility are used. Too low wet gluten content can be partially compensated for by adding wheat gluten.

The quantity and quality of gluten is crucial for the formation of a stable gluten network with many small gas bubbles, which give baked goods the desired fine-pored structure. To achieve optimum dough properties and the typical baked goods shape, the gluten network is frequently relaxed by intense mixing and by the use of a wheat sponge as well as special improvers.

The enzyme activity and starch quality of the wheat flours used influence the freshkeeping of the baked goods. Flours with high falling numbers and high gelatinization temperatures often lead to dry baked goods.

The amount of sugar added varies greatly depending on the type of soft baked goods. The dosages range from 2 – 3 % for toast and sandwich bread to 30 % and more for brioche baked goods. Sugar promotes the colouring reaction on the crust of the baked goods. In case of higher sugar additions, a faster colouring of the baked goods takes place. This results in a shorter baking time and a lower baking loss (example: hamburger buns). In addition, sugar intensifies the aroma of baked goods. A further effect comes from the strong hygroscopicity of sugar. Sugar can permanently bind moisture in the crumb and crust. If, in addition to saccharose, glucose syrup, invert sugar syrup and, in the case of brioche baked goods, fructose and/or sorbitol are used, the freshkeeping is enhanced additionelly. In this way, for example, by a partial exchange of saccharose for glucose syrup, the freshkeeping is improved without increasing the crust colouring and the sweetness of the baked goods. In addition, the a_w-value of the baked goods is lowered and the susceptibility to mould is reduced.

The use of fats in dough leads to:

• the enhancement of the freshkeeping
• the creation of a more fine-textured crumb
• a short bite
• the formation of a softer crumb structure
• the improvement of flavour

The following fats are commonly used: 

Shortening (from “short eating”):
Shortenings are mainly used in countries with an Anglo-American baking culture. Shortenings are hydrogenated as well as partly hydrogenated vegetable fats with a viscous and soft to a plastic and solid texture. They contain a large number of finest crystals and have a particularly good effect on dough and baked goods. The baked goods crumb becomes more fine-textured and more tender.

Vegetable oil:
Neutral-tasting vegetable oils are suitable for soft baked goods, too. Dough properties and crumb structure are not enhanced to the same extent as compared to more solid fats, but vegetable oil is still a good and inexpensive alternative. The quantity of addition should not be more than 10 % based on flour, as vegetable oils tend to cause softer doughs and baked goods with grey crumbs. Up to 5 % based on total flour is used for toast and sandwich bread.

Margarine:
Margarines have a positive influence on dough and baked goods properties. Due to the emulsifiers contained and the percentage of solid fats, margarines show a very good emulsifying effect in comparison to vegetable oil. Compared to butter or vegetable oil, margarines produce somewhat more stable, temperature-resistant dough and a finer baked goods crumb.

Animal fats:
Animal fats such as lard, beef tallow, fish or whale oil are practically no longer in use today. Although these animal fats have very good technical properties and are neutral in flavour, they are not used anymore.

Butter:
Butter is very popular with consumers and processors. The advantages here are in smell and taste. When processing butter, lower dough temperatures and lower fermentation temperatures are recommended to prevent the fat from melting out. According to the German Leitsätze für Brot und Kleingebäck (guidelines for bread and morning goods), at least 5 % of butter or the equivalent amount of concentrated butter is used for the popular butter toast.

In baking tests (sandwich bread) with 4 % of margarine, vegetable oil and shortening each, the best softkeeping was achieved with vegetable oil during the entire storage period of 6 days.

For soft baked goods, toast and sandwich bread mostly dried milk products, such as skimmed milk powder, whey powder or sometimes whole milk powder, are used. These products influence the colouring behaviour, as milk sugar (lactose) is not fermented by the yeast. In some cases, dairy products are used as value-adding ingredients in the recipe. The use of dairy products somewhat slows down the fermentation of the dough. The baked goods become more fine-textured and more delicate in structure, while freshkeeping is improved to a limited extent, only. 

Both dry baking yeast and fresh baking yeast can be used. The use of liquid yeast is also possible. The intense raising yeasts or rapid raising yeasts sometimes used for confectionery baked goods, with an increased concentration of sugar are usually not necessary. The up to 30 % higher raising power of these yeasts is only required for a very high sugar concentration and short bulk fermentation times. The yeast quality available today can be used for all areas of application.

To improve the microbiological shelf life of toast and sandwich bread, vinegar is often added at a dosage of 2 - 3 % based on flour. The acetic acid contained in vinegar has a preventive effect against rope disease and mould. In addition to lowering the pH value, acetic acid inhibits the development of yeasts, bacteria and mould fungus. A comparable effect is often achieved with the salts of acetic acid (calcium acetate E 263 and sodium diacetate E 262).

Due to the good water retention and the required long consumption freshness of the packed baked goods, the addition of preservatives is often necessary to prevent the formation of mould. Possible preservatives are sorbic acid (E 200) and potassium sorbate (E 202) as well as propionic acid (E 280) and their sodium, potassium and calcium salts (E 281 – E 283). The respective maximum quantity limits apply depending on the type of baked goods and country-specifc regulations.