Food Chemistry

722 15 Cereals and Cereal Products

Table 15.47.The effect ofα-amylase preparations on baking results

α-Amylase preparation White bread

Origin Activitya Volume Crumb
(units) (ml)
pores structure

Without addition 2400 average average
Wheat malt 140 2790 good good
560 3000 good good
1120 2860 average good
Aspergillus 140 2750 very good very good
oryzae 560 2900 good good
1120 2950 average average
Bacillus 7 2600 good good
subtilis 35 2600 good average
140 2640 poor very poor

aα-Amylase units in 700 g flour.

15.4.1.4.9 Milk and Soy Products

Dairy products such as skim milk, buttermilk,
whey and casein are added to flour in combinat-
ion with the ingredients or additives mentioned
so far. These dairy products are used in either
powdered or liquid form as well as either whole
or in the form of defatted powder. In such
cases, the proteins added to the dough increase
its water binding capacity and provide a juicy
crumb.

15.4.1.5 Influence of Additives on Baking
Properties of Rye Flour

Rye flour often requires an improved water bind-
ing capacity. For this purpose, 2–4% of pregela-
tinized flour is added. In addition, artificial acidi-
fication of the rye dough is practiced; hence both
aspects will be covered.

15.4.1.5.1 Pregelatinized Flour

Pregelatinized flour is made from ground cereals
such as wheat, rye, rice, millet, etc. by cooking
and steaming in autoclaves followed by dry-
ing and repeated milling. Such pregelatinized

flours are sometimes blended with guar flour or

alginates.

15.4.1.5.2 Acids

Rye flour is used in bread baking with sour dough

fermentation (cf. 15.4.2.2).

Artificial acidification can be achieved by the

addition of lactic, acetic, tartaric or citric acid to

rye dough or by adding acidic forms of sodium

and calcium salts of ortho- and/or pyrophosphoric

acids.

Other preparations for acidification, the so-called

dry or instant acids, consist of pregelatinized flour

blended with a sour dough concentrate or of cer-

eal mash prefermented by lactic bacteria. The

acid values (for definitions see 15.4.1.1.1) vary

from 100–1000.

15.4.1.6 Dough Leavening Agents

Dough consisting only of flour and water gives

a dense flat cake. Baked products with a porous

crumb, such as bread, are obtained only after the

dough is leavened. This is achieved for wheat

dough by addition of yeast while, for fine baked

products, baking powders are used. Rye dough