Food Biochemistry and Food Processing (2 edition)

BLBS102-c31 BLBS102-Simpson March 21, 2012 14:0 Trim: 276mm X 219mm Printer Name: Yet to Come

31 Bakery and Cereal Products 597

Table 31.1.Bread Additives

Dough Additive Role

Cysteine. Sodium sulphite and metabisulphitea Reducing agent. Aids optimal dough development during mixing by

disrupting disulphide (–S–S–) bonds. A “dough relaxer.”

Amylase Releases soluble carbohydrate for yeast fermentation and Maillard browning

reaction. Reduces starch retrogradation.

Ascorbic acid Oxidizing agent. Strengthens gluten and increases bread volume by

improving gas retention.

Potassium iodate, calcium iodate; calcium

peroxide; azodicarbonamidea

Fast-acting oxidants; oxidizes flour lipids, carotene and converts sulphydryl

(–SH) groups to disulphide (–S–S–) bonds.

Potassium and calcium bromatesa Delayed-acting oxidants: Develops dough consistency, reduces proofing

stage.

Emulsifiers, strengtheners/conditioners and

crumb softeners

Dispersion of fat in the dough. Increase dough extensibility. Interact with the

gluten-starch complex and thereby retard staling.

Soy flour Increases nutritional value, bleaches flour pigments, increases in loaf

volume, increases crumb firmness and crust appearance, promotes a

longer shelf life.

Vital wheat gluten and its derivatives Increases gluten content, used especially when mixing time or fer- mentation

time is reduced. Water adsorbant. Improves dough and loaf properties.

Hydrocolloids: Starch-based products from

various plants

Regulates water distribution and water-holding capacity and thereby

improves yield. Strengthens bread crumb structure and improves

digestibility.

Cellulose and cellulose-based derivatives Source of dietary fiber.

Salt Enhances flavor (ca. 2% based on flour weight) and modifies mixing time

for bread and rolls. Increases dough stability, firmness and gas retention

properties. Raises starch gelatinization temperature

Source:Compiled from Stear 1990, Williams and Pullen 1998.

aNot allowed in all countries.

Figure 31.2.Bread-processing methods. (Adapted from Hoseney 1994.)