Dough Enhancer
"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!"
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 jar or baggy
ingredients
- 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
- Mix all together in a bowl and store in refrigherator in an airtight container.
- Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp.
- For rye bread use 3 1/2 Tbs.
Questions & Replies
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Forgot and left my dough inhancer out for weeks, is it still good? -
There are two kinds of nonfat dry milk, instant and non-instant and they don't measure the same by volume. Which does your recipe call for? -
I would like to try your recipe for dough enhancer, but is asking for vital wheat gluten. Can I use something else instead of vital wheat gluten? -
Does anyone know Tish T’s background Dealing with baking bread? Or is she a chemist?
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Just wondering what form of unflavored Gelatin did most people use? Or did you Grind up the sheets?
see 2 more questions
Reviews
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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!
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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. -
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.
Tweaks
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To aid consistency and even distribution I pulsed my Lecithin grainuels in a spice Grinder. All ingredients are now the same size??MARTIN POZZO
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
