A good pizza or breadsticks dough is a true gastronomy specialty, the result of great raw materials knowledge and excellent mastery of food processing techniques.
In order to obtain a great final product, a soft and easily workable dough is fundamental.
Lallemand – world leader in the production of yeast extracts and inactivated yeasts – proposes Engevita GSH, an inactivated yeast, specifically meant for the bakery sector, which guarantees excellent extensibility of the dough and reduced mixing times (10-25%).
Engevita GSH is rich in glutathione, a tripeptide naturally produced by the yeast and composed of glutammic acid, cysteine, and glycine. It is a relaxing and reducing agent, able to improve crumb structure and regularity if the dough piece, by reducing tearing and shrinkage, while imparting no flavors and aroma to the final product.
It acts by breaking the disulfite bond in the gluten network. Compared to other reducing agents, like L-cysteine, bisulfate, and protease, Engevita GSH effects are really satisfactory and better performing.
Engevita GSH is a clean label ingredient. It can be used at a dosage between 0,005 and 0,15%. At a 0,15% dosage it has the same effect as the addition of 40ppm of L-cysteine.
Engevita GSH is distributed in Italy by Giusto Faravelli SpA. For more info: food@faravelli.it
