Questions & Answers - Dough Relaxer

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Question:

Linda, I found a recipe for thin crust pizza, in which an ingredient I have never heard of was included in this recipe, the ingredient is "dough relaxer."   Although, the name of the ingredient, and what it does, speaks for itself, I would be interested in an explanation of this  ingredient included in your culinary dictionary. Thank you for your time and consideration. - Erika D. Bower (11/21/02)

P.S. Keep up the good work!  Your dictionary is a wonderful tool for us amateur chefs!
 

Answers:

Dough Relaxer: The Dough Relaxer is a combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. It is not recommended for yeast doughs made completely with whole wheat or other whole grain flours, or breads baked in a bread machine. Yeasted doughs will rise at a slower rate when made with Relaxer. They will have a big "oven spring" (the amount of rise the bread has just as it begins to bake). Take the oven spring into consideration and don't be tempted to allow the dough to over rise before baking.
 
 

Bread Dough Relaxer

3

tablespoons

powdered ascorbic acid

2

tablespoons

double-acting baking powder

2

tablespoons

cream of tartar

1

cup

non-instant powdered buttermilk

1/2

cup

diastatic malt powder

Place all ingredients in a DRY blender, cover and blend until completely mixed. Package airtight in a zip lock or jar that you can measure from. Use 1-2 tablespoons per loaf, or a bit more if the recipe is made with bread flour.