October 2015
MILK ENZYMES: THE BENEFITS FOR THE BAKERY?
Leavening without adding yeast…
From the collaboration between Molini Spigadoro and the Center for Experimental Milk (CSL), LACTIC FERMENTS FOR LEVITATING are born, which allow the bakery product to rise naturally without the addition of yeast. They were selected from the great ferment richness of lactobacilli called heterofermentants suitable for leavening in the bakery world.
We asked Mario Cucchia CEO of Molini Spigadoro what are the advantages of using ferments?
The benefits are manifold. Unlike yeasts, lactic acid bacteria are allergen-free, never giving rise to food intolerances at any extra dosage. The ferments give acid fermentation, an alternative to that of brewer’s yeast, which is alcoholic, allowing them to produce gas (CO2) but at the same time to ionize and thus improve the bioavailability of certain minerals and to produce antimicrobial substances useful for the healthiness of the product resistant to cooking. It is therefore possible to reduce or eliminate brewer’s yeast; they can also be used as improvers. They also give an ancient and therefore innovative aroma and taste: they make it possible to produce an infinity of “new” appetizing and characteristic bakery products. They improve the color of the crust and crumb of bread. Being able to declare “no added yeast” is a very interesting claim for the bakery world.
We asked master Andrea Pioppi, Free Kneader, who has been researching and testing dough with Molini Spigadoro’s ferments, how does the processing change?
Certainly the processing is different, needing expedients dedicated to the type of dough. The temperature must be kept under control, as the sensitivity of the ferments is higher. It improves extensibility and gluten tolerance, that is, the machinability of the dough. The first thing that strikes one is precisely the heightened extensibility. The process is very similar to spontaneous natural leavening. Even to the touch, the dough has a greater sensitivity. As much as the processing is more delicate certainly it is simple and doable. Above all it is worth trying, for the taste, for the smell, for the chewing pleasure and of course for the functional benefits.
For which baked goods are they best suited?
Milk enzymes are especially good for box breads, pizza and specialty breads. They do best when combined with fiber-rich flours, so type 1 and type 2 are the ferments’ favorite friends. We have also done trials with gluten-free flours and the results have been positive. Each product that comes from the work of live starter cultures is characterized in aroma, transferring the excitement of old-fashioned foods.
