Author Topic: Relaxers  (Read 681 times)

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Offline unclecharly

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Relaxers
« on: July 26, 2013, 07:23:56 PM »
what are some of the ingredients I could get the dough from springing back and does the dough temp have an effect on that.


Offline tinroofrusted

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Re: Relaxers
« Reply #1 on: July 26, 2013, 07:29:30 PM »
Soy lecithin is used a lot in dough conditioners. I've been using it and it seems to work for me.  Ascorbic acid is also popular. There are some dough conditioners out there that you can buy as well.  Try the lecithin; I think you might like it. 

Offline Pete-zza

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Re: Relaxers
« Reply #2 on: July 27, 2013, 07:10:03 AM »
what are some of the ingredients I could get the dough from springing back and does the dough temp have an effect on that.
unclecharly,

You might want to go to the search page at http://www.pizzamaking.com/forum/index.php?action=search and do a search on PZ-44. That is a product that helps relax the dough so that it isn't quite as "bucky". Foremost Farms used to make that product but I believe they sold that product line to another company. If you do a general Google search, you should be able to get the scoop on the sale. In looking at the posts on this subject, you might want to pay close attention to the posts of Tom Lehmann since he has written often on this subject.

Peter

Offline norma427

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Re: Relaxers
« Reply #3 on: July 27, 2013, 09:17:20 AM »
unclecharly,

I did some experiments with dough enhancers with Peter's help at http://www.pizzamaking.com/forum/index.php/topic,13820.0.html if you are interested in reading that thread.  Those experiments also include using PZ-44 in a cracker style dough.

I also did some experiments making using homemade dough conditioners with Peter's help at http://www.pizzamaking.com/forum/index.php/topic,13385.msg132492.html#msg132492 

I think if you mix you dough okay and don't overmix the dough and also do other things like take your final dough temperature, right fermentation for the right amount of yeast, balling right and letting your dough warm up before you open it you really don't need any relaxers.  Maybe if you posted your formulation, mixing methods and how long you ferment members might be able to help you more.

Norma
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