Serprolast is a powder product, resulting from the mixture of inactive yeast of the strain Saccharomyces Cerevisiae and other mill products with high protein value, on a support of wheat flour (Triticum aestivum and/or Triticum durum). Attached hereto is the technical data sheet.
The different technological and economic advantages it provides are as follows:
- As a substitute for inactive yeasts, removing them wholly from recipes and using Serprolast in the same dose, improving the cost in the cost breakdown.
- Serprolast reduces kneading time by 10-20% depending on the amount of flour used and the strength or toughness of the flour used. Therefore, energy consumption is reduced, especially in high-speed processes.
- Consequently, there is also a decrease in ice consumption in warm seasons thanks to said reduction in kneading time that obviously causes a lower heating of the filling.
- The addition of Serprolast improves the machinability and bread quality of the dough. It makes it more manageable and positively influences the final volume and aroma of the bread.
- It improves the kneading process and the effect on the rheology of the bread doughs (the parameters involved are W, P, L and the P/L ratio) because it makes up for the deficiencies of the flour quality and improves its properties in kneading by modifying the gluten structure.
- It adjusts the desired flour-water-fat balance that allows to improve the sensory characteristics and organoleptic properties intended in the final product. This determines the bread’s quality.
- It is not advisable to use loose flours in the preparation of bread since they would give products of reduced volume. Therefore, Serprolast becomes imperative when using strong flours when faster kneading is required.
- When you have flours of medium and high strength (W>220), which are tough to mix with scant extensibility (P>60 y L<70), we will be in a perfect scenario to add Serprolast, since it adjusts to the needs of the process to decrease the W and the P increasing the L, this is recommended for direct processes.
- The decrease in the value of P (toughness) is due to the fact that Serprolast acts as a reductant in gluten protein and its hydrolysis, making it more plastic and malleable, while increasing L (extensibility) amounts, making it less elastic and more extensible. The shrinkage of the doughs during resting prior to being baked is thus totally reduced.
- Homogeneous structure of the crumbs.
- In the specific case of the loaf of bread, it is recommended to carry out the tests starting from a dose of 0.3% on flour and, according to the results, the appropriate correction is made (or not as it is the prefect dose). Between 0.3% and 0.4% on flour would be the right dose, reaching up to 0.5% of the strength and toughness of the flour are excessively high.
- A highly suitable DDP price.