Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour

Almeida, Eveline Lopes; Chang, Yoon Kil

doi:10.1016/j.lwt.2012.04.019

Cited by 27 publications

(26 citation statements)

References 31 publications

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“…Phospholipases are a particular kind of lipase with higher speciicity toward phospholipids (polar fraction), that converts them in situ into lipids with even higher polarity and surface activity [25]. These act as dough strengthening emulsiiers, with dough stabilizing properties [18].…”

Section: Phospholipase (Ec 3143)mentioning

confidence: 99%

“…These act as dough strengthening emulsiiers, with dough stabilizing properties [18]. With the use of phospholipases, traditional emulsiiers like DATEM, CSL and SSL can be completely or partially substituted in breadmaking with similar results [25]. Phospholipases also improve dough machinability, as the stickiness is reduced, and the bread volume ultimately increases [18].…”

Section: Phospholipase (Ec 3143)mentioning

confidence: 99%

“…Having similar efects in breadmaking as those from phospholipases, these enzymes increase dough stability. This efect is possible once the generated surface-active lipids maintain stable gas cell structures, due to the interaction of polar lipids with proteins at the liquid lamellae that surround gas cells [25].…”

Section: Glycolipase (Ec 31126)mentioning

confidence: 99%

“…The WE-AXs are weakly linked to wheat endosperm cell walls and have gelling properties in the presence of oxidants [25]. The main components responsible for the increase in viscosity of lour suspensions are the WE-AXs, and this ability stabilizes protein ilms during temperature elevation [18].…”

Section: Substrate: Non-starch Polysaccharides (Nsps)mentioning

confidence: 99%

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Food Additives and Processing Aids used in Breadmaking

Gioia¹,

Ganancio²,

Steel³

2017

Food Additives

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The main classes of additives used in breadmaking are: (i) oxidants/reductants; (ii) emulsiiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities -to obtain speciic efects in bread (such as fat for crumb softness) -to the use of additives at much lower levels (max. 1%) and, more recently, to enzymes which are used in parts per million (ppm). According to many regulations, enzymes do not need to be declared on the label of the inal product, atending the "clean label" trend. We will describe the food additives used under each class, individually describing their mode of action and efects on dough rheology, during the breadmaking process, and on product quality. We will also describe the main enzymes currently used, dividing them according to the substrate they act on (gluten, starch, lipids, non-starch polysaccharides or NSPS), individually describing their mode of action and efects on dough rheology, during the breadmaking process, and on product quality. Legal aspects will also be addressed. We will conclude with future trends in the use of additives and processing aids in breadmaking.

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Section: Phospholipase (Ec 3143)mentioning

confidence: 99%

Section: Phospholipase (Ec 3143)mentioning

confidence: 99%

Section: Glycolipase (Ec 31126)mentioning

confidence: 99%

Section: Substrate: Non-starch Polysaccharides (Nsps)mentioning

confidence: 99%

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Food Additives and Processing Aids used in Breadmaking

Gioia¹,

Ganancio²,

Steel³

2017

Food Additives

View full text Add to dashboard Cite

show abstract

“…Currently enzymes also play an important role in baking technology (Guilbot and Godn 1984;Shah et al 2006;Grausgruber et al 2008;Almeida and Chang 2012). Showed the amount of enzyme required depends on the quality of the flour and on the bread making process as well as on the desired softness.…”

Section: Introductionmentioning

confidence: 99%

Enhancing arabic bread quality and shelf life stability using bread improvers

et al. 2014

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Arabic breads is produced mainly from hard red winter wheat (HRWW) and have relatively little crumb, dense texture, form pocket and are often round with golden brown crust color. The objectives of this research were to investigate the effect of different bread improvers combinations addition in enhancing the quality parameters of Arabic bread. Therefore, the ability of Arabic bread for rolling, folding and overall quality were evaluated during the Arabic bread storage period for 2 days. It was found that there was significant effect of bread improvers combinations (Arabic gum "AG" * Mongglycerides "MG" *alpha-amylase) addition on the ability of Arabic bread for rolling and folding on the second day (P≤0.1). The highest white Arabic bread quality was obtained significantly from addition of low AG, high of MG and high alpha-amylase combination and high AG, low of MG and high alpha-amylase combination. While, low of AG, high of MG and low alpha-amylase combination and high of AG, high of MG and low alpha-amylase combination significantly exhibited the highest overall quality for the Arabic bread made from whole flour.

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