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Asked on 13.08.2018.
Why sodium meadisulfide amount changes with the dough?

Why sodium meadisulfide amount changes with the dough 

Answered on 13.08.2018.

Hi Pahan 

Can u explain your question little bit please .....

Answered on 13.08.2018.

Hi Mr. Pahan,

This is obvious as smbs level changes with your wheat flour quality.  If gluten level and sedimentation value changes (nature of gluten) you need to adjust the smbs level.

Since the major role of smbs solution in the dough is make the dough malleable to make sheet and get the shape of the required biscuit.  If gluten level and amount of smbs is not in required quantity either it will weak the dough very much so that you will get the gauge or if the smbs level is less than required level you will get blowy or thick biscuits.  So you need to capture the date for atleast one month on gluten level in the wheat flour with respect to sedimentation value and in the process how much smbs level you used.  After collecting the data on gluten level, sedimentation value, smbs level for the your batch size, wt/gauge at the oven end and compare with standard.  Please maintain standing time as constant and do not change. you will come to know the required level and you will set the process for different gluten level and smbs addition.






Answered on 13.08.2018.

Hi Pahan,

sodium metabisulphite (SMS)concentration is related to gluten in flour. If you gluten is strong enough u need to add low quantity of SMS. 

SMS helps in sheeter biscuits extensibility. These retain their length during baking helps to regard shrinkage of sheeter product during baking. So that it retain the requires length specially. If you have some specific issue you can share we can advice you in it. Moreover SMS quantities are need to be added very carefully because it's high doses make product acidic.

Answered on 16.08.2018.

Dear PAHAN

SODIUM METABISULPHITE (SMS)

The dissolution of SMS is best-prepared 24 hours in advance of usage, by preparing a 10% concentration of solution with chilled water (12 – 15oC), to ensure that all crystals are dissolved

It should be stored in a refrigerator over-night

It is temperature and pH dependant and the ideal dough temperature should be 38-42oC and dough ‘standing-time’ of 45 minutes before processing.

The action of the SMS is to reduce the elasticity and increase the extensibility of the Gluten.

The effects of adding S.M.S. to semi-sweet dough:

The softening of the dough, resulting in a reduction in

ingredient water content.

There is an increase in extensibility and a reduction in

elasticity.

Varying amounts of S.M.S. in a semi-sweet dough contributes

to a reduction in weight, stack height and reduced shrinkage of

the baked biscuit.

Starting point for the addition of a 10% solution of SMS is 0.25% of the dough weight

George W Wrigh

International Food Processing Consultancy

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