Why sodium meadisulfide amount changes with the dough
Can u explain your question little bit please .....
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.
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.
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
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