The Fresh Loaf

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Natural dough conditioners and preservatives

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dan.r.crothers@gmail.com's picture
dan.r.crothers@...

Natural dough conditioners and preservatives

I'm trying to find an all natural and inexpensive dough conditioner to prolong the shelf lid of my product without compromising the taste and structure. Preferably something that doesn't break the bank as well. Thanks!

mwilson's picture
mwilson

sourdough starter?

AbeNW11's picture
AbeNW11

Adding ascorbic acid will help the yeast and will also act as a preservative. This is good for bread using baker's yeast.

Or, if you want to venture into sourdoughs they do last longer. The fermentation process gives it a longer shelf life.

 

FueledByCoffee's picture
FueledByCoffee

Is this for home use or industrial?  There are a whole ton of natural dough conditioners that use enzymes and there are anti mold/fungus agents like calcium propionate.  Ascorbic acid as mentioned before may have a minor affect on shelf life but is more for proofing stability/strength/oxidation which may not be desirable depending on your product.  A lot of the "cost/inexpensive" issue depends on the quantity you are buying and can reasonably use and this will also affect what you can get your hands on...so knowing that would be helpful.

Antilope's picture
Antilope

of bread. It also makes a lighter loaf and a softer crumb. You use flour and water from the recipe to make a roux that retains moisture during baking. This results in a longer shelf life and a lighter more tender crumb.

Here's a Tangzhong roux FAQ that I put together based on my experiences using it. Also Google "Tangzhong roux"

http://www.thefreshloaf.com/node/39723/my-tangzhong-roux-faq