World Grain - July 2019 - 23

crumb could soak up the meat juice
from the hamburger or the ketchup
and become saturated.
The nature of the crust is equally
important. Cracks and blisters must be
avoided. The surface must be baked

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ZLWKKLJKO\VSHFL¿FFRPSRXQGVRI
enzymes, ascorbic acid, hydrocolORLGV HPXOVL¿HUV DQG RWKHU DJHQWV
is essential for strengthening the
structure of the dough, improving

Each fast-food chain has
developed product standards of its
own to ensure that burger buns
always look exactly the same.
to a golden yellow color throughout,
and some varieties have to be coated
evenly with sesame seeds. Moreover,
the characteristic white ring that
comes about through baking in the
special burger bun moulds must have
no irregularities or gaps.
BUNS MADE TO MEASURE
Special care also must be taken
with the shape of the products. The
height of a standard bun, for example, is 4.6 to 4.9 centimeters. The
buns must be neither larger nor
smaller than these standard measurements in order to ensure that
the halves can be toasted or roasted evenly within the given time.
The phase after baking is important for the shape, too. At many bakeries, the buns emerging fresh from
the oven run through a spiral cooling tower so that they cool down as
quickly as possible to a packaging
temperature of about 35°C. But
because of the steep temperature
gradient, this procedure involves a
risk that the sensitive products may
shrink and bend.
The stability of the goods is yet
another important quality criterion.
Since the buns usually are packed
on top of each other, they must be
highly elastic in order to maintain
their original shape.
Flour and dough improvement
play a key role in meeting the complex requirements of burger bun

machinability and enhancing the
quality of the baked products.
FAST-FOOD CHAINS DEFINE
REQUIREMENTS
Cooperation with restaurants such
as McDonald's and Burger King
presents the baking industry with
a challenge of a very special kind.
Each fast-food chain has developed
product standards of its own to ensure that its burger buns always look
exactly the same. They are baked
according to individual recipes, templates and color charts. Buns that do
not conform to the standard have to
be rejected rigorously.
The following is a list of practical recommendations for avoiding
defects in the products and keeping
the reject rate as low as possible:
Problem: Uneven shape of the buns.
Possible cause: Dough structure
WRR¿UPSRRUSDQÀRZ
Solution: Soften the gluten and
increase the extensibility of the
dough, for instance, with protease,
cysteine or inactivated yeast (e.g.
Alphamalt Pro, EMCEsoft P or
EMCErelax 400, resp.).
Problem: Irregularities and holes
on the underside of the buns.
Possible cause: Proof time too
ORQJ WHPSHUDWXUH RI WKH SURR¿QJ
chamber too high.
Solution:8VHOHVVVSRQJHGRXJK

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VKRUWHQSURRIWLPHLQFUHDVHWKHVWDbility of the dough with improvers
(e.g. EMCEGluten Enhancer 22).
Problem: Uneven or ruptured
white ring.
Possible cause:2YHUSURR¿QJRU
too much oven rise.
Solution: $GMXVW SURR¿QJ DQG
the baking process.
Problem: Wrinkled surface.
Possible cause: Baking temperaWXUH WRR ORZ FROODSVH RI WKH EXQV
due to mechanical stress.
Solution: Adjust baking temperaWXUHDYRLGYLEUDWLRQLQWKHSURRIHG
GRXJKSRUWLRQVVWDELOL]HWKHGRXJK
matrix with ascorbic acid, glucose
oxidase or datem (e.g. Elco P-100 K,
Alphamalt Gloxy, Mulgaprime 16).
Problem: Coarse texture
Possible cause:,QVXI¿FLHQWPL[LQJRIWKHLQJUHGLHQWVRIWKHUHFLSH
WRRPXFKHQ]\PDWLFDFWLYLW\SURRI
WLPH WRR ORQJ SURR¿QJ WRR ZDUP
doughs too warm.
Solution: Cooler doughs and
SURR¿QJ KRPRJHQL]H WKH FUXPE
structure with the aid of emulsifying
enzyme systems (e.g. Mulgazym
DFX, Alphamalt LP 10066).
Problem: Inadequate shelf life.
Possible cause: Low-enzyme,
GU\EDNLQJÀRXUV)DWRURLOFRQWHQW
too low.
Solution:0RGLI\WKHUHFLSHLQcrease water absorption. Use maltogenic amylases (e.g. Alphamalt
)UHVKRUFRPELQDWLRQVRIHPXOVL¿ers (e.g. Mulgaprime SSL 6 in conjunction with datem Mulgaprime
16) to prolong the softness of the
crumb substantially.
Martina Mollenhauer is a product manager
with Mühlenchemie. She may be contacted
at mmolllenhauer@muehlenchemie.com.
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World Grain - July 2019

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