Problems with dough?!
I made my pizza dough as usual and it rose nicely as usual!. However, it was very elestic and I had difficulty rolling it out because the dough kept pulling back!.
Any ideas !?Www@FoodAQ@Com
Any ideas !?Www@FoodAQ@Com
Answers:
This is a very good question and is an interesting food science problem!. What you have is a dough that's a little high in protein and that's what causes it to pull back!. In industry they add "dough conditioners" which help relax the dough when this happens!. (that's when everyone starts questioning those weird sounding chemicals in the ingredient line)!.
If you try adding more flour (and it's high protein) it won't help!. If you try adding more water the dough will just get stickier!. the easiest thing to do is add a little garlic power but not too much!. If your interested here's the explanation Garlic has -SH groups which interfere with the bonding across the wheat protein molecules and thus the dough becomes less "tight"
I know that's probably more than you wanted to know but I think it's interesting!. It's been my life for 25 years!.
PhD Food Chemistry and NutritionWww@FoodAQ@Com
If you try adding more flour (and it's high protein) it won't help!. If you try adding more water the dough will just get stickier!. the easiest thing to do is add a little garlic power but not too much!. If your interested here's the explanation Garlic has -SH groups which interfere with the bonding across the wheat protein molecules and thus the dough becomes less "tight"
I know that's probably more than you wanted to know but I think it's interesting!. It's been my life for 25 years!.
PhD Food Chemistry and NutritionWww@FoodAQ@Com
You overworked the dough when kneeding it!. Now the glueten is built up to much, and is very tough, and elastic!. Now, the more you roll it, the more glueten builds up and the harder it will get!.
Next time, just kneed it until it becomes smooth, no more!.
It will still rise properly due to the yeast doing their job, that is what happened to your dough!.
Now all it is good for is crackers to thicken a soup with!.Www@FoodAQ@Com
Next time, just kneed it until it becomes smooth, no more!.
It will still rise properly due to the yeast doing their job, that is what happened to your dough!.
Now all it is good for is crackers to thicken a soup with!.Www@FoodAQ@Com
Just try adding some flour!. However my dough usually has some elastic qulaity you just have to keep working with it until it forms right in your pan!. Make sure you also coat it in oilWww@FoodAQ@Com
I heard a TV chef say recently you should leave your dough/pastry to rest for 1/2 hour & it will relax!.Www@FoodAQ@Com