Common food raw materials – Dough

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 7 products use wheat mixes.

WHAT ARE and the REASONS to use FLOUR MIX AND FLOUR MIX WITH WHOLE CEREALS:

Mix of rice and corn flour and wheat flour, barley, rye, corn, and farro. A mix of whole flours and cereals contain: wheat bran, linseed flour, amaranth and quinoa and linseed seeds. Used to produce different types of doughs and make them more nutritive.

Notes

Due to its diversity, these ingredients give versatility in toe formulation of vary types of dough.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 3 products use rice; 19, potato; 1, manioc; 1, parsnip; 1, organic banana biomass; and 1 pumpkin.

WHAT ARE and the REASONS to use RICE, POTATO, MANIOC, PARSNIPS, BANANA BIOMASS AND PUMPKIN:

Foods used to produce determined types of doughs, giving different characteristics, such as texture, appearance and elasticity, in addition to make them more nutritive.

Notes

Due to its diversity, these ingredients give versatility in the formulation of several types of dough.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 38 product uses oils and fats.
• In the fillings: 33 product uses oils and fats.
• In the spices: 8 products use oils and fats.

WHAT ARE and the REASONS for OILS AND FATS:

Oils and fats are triglycerides formed by three chains of fatty acids bound to three carbon atoms of a glycerol molecule.

Oils (soybean, palm, sunflower); hydrogenated plant-based fat, margarine, plant-based cream and animal-based fat animal (duck, chicken). Used to contribute with sensory characteristics, such as texture, flavor, and creaminess.

Notes

Some fatty acids are essential, that is, they are not synthesized by the human body, and they need to be obtained throughout feeding. There are examples of arachidonic, linolenic, and linoleic acids.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 7 products use sugar.
• In the fillings: 10 products uses sugar; 3, glucose; and 5, lactose.
• In the spices: 15 products use sugar.

WHAT ARE and the REASONS to use SUGAR:

Sugar refers to sucrose, extracted from sugarcane and beetroot; lactose is the sugar present in milk and glucose, glucose or dextrose, it has industrial production through the starch hydrolysis. Used to aggregate structure, give flavor, color, and aroma.

Notes

Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, being the type of sugar most used by the food industry.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 110 products use whole egg; 12, egg white; and 1, organic egg.
WHAT ARE and the REASONS to use EGG, EGG WHITE:

whole chicken egg and pasteurized or powdered egg white. Used to contribute with the flavor, color and to give structure. As they contain proteins and fats, these ingredients help in the emulsification.

Notes

Eggs are considered as a healthy, complete, nutritive food, and with good digestion.

In the sample of 269 cakes analyzed in a study conducted by Ital:

• In the doughs: 70 products use water.

WHAT IS and the REASONS to use WATER:

Drinking water used hydrate the wheat flour and to form the gluten network and to provide the dough consistency and texture.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 1 product uses milk; 1, butter; 1, buttermilk; 3, sodium caseinate; 3, cream (sour cream); 7, whey; e 1 whey concentrate.
• In fillings: 16 products uses milk by-products.
• In the spices: 3 products use powdered milk by-products.

WHAT ARE and the REASONS to use MILK AND BY-PRODUCTS:

Whole and skimmed mil, butter, buttermilk, sodium caseinate, cream, milk cream, whey, among others. Used for nutritional enrichment; to form structure; to give color, aroma and flavor.

Notes

Milk is a source of calcium and other minerals, such as phosphor and potassium, and it contains vitamins. It has protein and fats with high biological value and is a source of energy as it contains about 5% of lactose.

sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 57 products uses sodium chloride.
• In the fillings: 37 products uses kitchen salt.
• In the spices: 20 products use kitchen salt and 1, low-sodium salt.

WHAT IS and the REASONS to use LOW-SODIUM SALT:

Kitchen salt (sodium chloride) is a low-sodium salt, which has a maximum of 50% the sodium and can be obtained from a mixture with other salts, such as potassium chloride. It is used to enhance the flavor and aroma, and can also help in the preservation.

Notes

Light salt and low-sodium salt are used to reduce the quantity of sodium in the products.

In a sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 15 products uses vegetables.
• In the fillings: 22 products uses vegetables.
• In the spices: 23 products use vegetables.

WHAT ARE and the REASONS to use VEGETABLES:

Tomato, spinach, turnip, black olive, carrot, among others. Used to give different characteristics, such as texture, color and flavor; in addition of adding fibers and other nutrients.

Notes

Vegetables are an important source of fibers, vitamins, minerals and other nutrients.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 7 products use spices and aromatic herbs.
• In the fillings: 33 products uses spices, aromatic herbs and extracts<
• In the spices: 28 products uses spices, aromatic herbs, dressings, and leaven extracts.

WHAT ARE and the REASONS to use SPICES, AROMATIC HERBS, EXTRACTS AND DRESSINGS:

Saffron, parsley, leaven extract, tomato extract, shoyu dressing, among others. Used to add flavor, aroma, and color to the doughs.

Notes

Due to its variety, spices and aromatic herbs offer flexibility when preparing doughs.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the doughs: 2 products use biological yeast.

WHAT IS and the REASONS to use BIOLOGICAL YEAST:

Yeast compound by leaven Saccharomyces cerevisiae cells.

It is the agent responsible for the dough leavening.

Notes

Yeasts are classified as technology supporting agents. They do not need to be stated in the label’s ingredients list because 100% of the leavening cells are inactivated during the dough pre-baking process.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 12 products use meat.

WHAT IS and the REASONS to use MEAT:

Beef, pork, chicken and duck, cooked, shredded, dehydrated, roasted and cured. Used as the main raw materials in the dough fillings.

Notes

Meats have an excellent nutritional value and organoleptic attributes highly appreciated by the consumer, such as juiciness, tenderness, color, flavor and aroma.

In a sample of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 6 products use meat by-products and 2 use chicken protein.

WHAT ARE and the REASONS to use MEAT BY-PRODUCTS:

They are beef, chicken, mortadella, raw ham and chicken protein by-products. Used as the main raw materials in the dough fillings.

Notes

Similarly to meats, they have an excellent nutritional value and organoleptic attributes highly appreciated by the consumer, such as juiciness, tenderness, color, flavor and aroma.

In a sample of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 30 products use cheese.

WHAT Is and the REASONS to use CHEESE:

Mozzarella, Blue, Danbo, Gorgonzola. Mascarpone, Scamorza, among others. Used as the main raw materials in the dough fillings.

Notes

Cheese is a very versatile ingredient and aggregates proteins and fats to the product. It has an excellent nutritional value and organoleptic attributes highly appreciated by the consumer.

In a sample of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 3 products use mushrooms.

WHAT ARE and the REASONS to use MUSHROOMS:

Champignon and porcini types mushrooms, used in dough fillings to product different types, flavors and textures.

Notes

Mushrooms are little caloric and rich in fibers, proteins, vitamins, phosphor, potassium and Iron.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 7 products use prepared seasoning.

WHAT ARE and the REASONS to use PREPARED SEASONINGS:

Beef, Parmesan cheese, cheese, ham, four cheeses flavor prepared seasoning. Used in the doughs fillings to provide color, aroma, and flavor.

Notes

Due to its variety, prepared seasoning offer flexibility when preparing fillings.

In the sample of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 1 product uses lemon juice; 2, white wine; and 1 red wine.

WHAT ARE and the REASONS to use LEMON JUICE AND WINE:

Lemon juice is used to aggregate flavor; and white and red wine to intensify the flavor

Notes

They are diversified options for fillings.

In the samples of 269 doughs analyzed in a study conducted by Ital:

• In the fillings: 4 products use bread; and 1, amaretti cookies.

WHAT ARE and the REASONS to use BREAD AND COOKIES:

Optional ingredients to make certain types of fillings and obtain a thick and creamy final product.

Notes

They are diversified options for fillings.

In the samples of 269 doughs analyzed in a study conducted by Ital:

• In the spices: 7 products use meat powder and 4, chicken and vegetable broth.

WHAT ARE and the REASONS to use MEAT POWDER, CHICKEN BROTH AND VEGETABLE BROTH:

Meat powder can be made both from meat, cooked, minced and dehydrated or from meat broth, which is dehydrated. Use in the dough spices to aggregate nutrients, flavor, and aroma.

Notes

Meet has an excellent nutritional value and organoleptic attributes highly appreciated by the consumer.

In a sample of 269 doughs analyzed in a study conducted by Ital:

• 15 products use ready-made seasonings.

WHAT IS and the REASONS to use READY-MADE SEASONING:

Seasoning for meat, meat with mushroom, rustic chicken, vegetables, among others. Used to give different options of aroma and flavor.

Notes

Due to its variety, ready-made seasonings give flexibility to dough consumption.