Effects of glyceryl monostearate and α‐amylase supplements on rheological and breadmaking properties of medium protein wheat flour

Bajwa, Usha

doi:10.1002/jsfa.2740520111

Cited by 11 publications

(8 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The dough development time (DDT) and stability were also considerably reduced. Similar observations of reduction in WAC and stability were also made in PBW-12 wheat flour [10], WG 357 and Kalyan sona wheat flours [3]. In general, the change in the farinograph characteristics for both flour A and flour B was considerable when 0.025%of a-amylase was incorporated.…”

Section: Farinograph Characteristicssupporting

confidence: 62%

Influence of additives on the rheological characteristics and baking quality of wheat flours

Ravi

Manohar²,

Rao³

2000

Eur Food Res Technol

View full text Add to dashboard Cite

The response of Indian commercially milled flour to different additives was studied. The incorporation of reducing agents, such as L-cysteine hydrochloride (L-cysteine HCl), reduced the water absorption capacity (WAC) and stability of medium-strong wheat flour as well as weak wheat flour. This effect was also shown by other reducing agents or enzymes; however, the extent of change was found to be greater in medium-strong wheat flour. Surfactants/emulsifiers, such as glycerol monostearate, sodium stearoyl lactylate, and diacetyl tartaric esters of monoglycerides (DATEM), did not alter the WAC significantly, but marginally improved the stability of the dough. The change observed in the extensograph was greater with reducing agents and enzymes. In general, use of L-cysteine HCl or aamylase or protease reduced the resistance to extension and increased the extensibility, depending on the level of addition. L-cysteine HCl, however, gave a greater reduction in the resistance to extension in medium-strong than in weak flour. On the other hand, use of surfactants/emulsifiers increased the resistance to extension and decreased the extensibility, and the effect was greater with DATEM. The bread volume improved considerably on incorporation of L-cysteine HCl, while DATEM also increased the loaf volume considerably at a 1% level in weak flour. Maximum improvement in loaf volume was found for DATEM in the case of weak flour, indicating that the responses of flour to different additives were different.

show abstract

Section: Farinograph Characteristicssupporting

confidence: 62%

Influence of additives on the rheological characteristics and baking quality of wheat flours

Ravi

Manohar²,

Rao³

2000

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…This increases the amount of water available to interact with other components of the dough and increases dough mobility (lower consistency). This was reflected in lower farinograph water absorption (59.7% vs 58.7%) and dough mixing stability (14.4 vs 12.0 min) as reported before (Valjakka et al, 1994;Higashiura et al, 1990;Bajwa, 1990). Dough development time (data not shown) did not change in disagreement with reported reductions (Valjakka et al, 1994).…”

Section: Single and Interactive Effects Of Processing Conditions And supporting

confidence: 62%

“…The functional effects of emulsifiers, enzymes and gums as dough conditioners/strengtheners, crumb softeners and/or antistaling agents has been extensively investigated (Kulp and Ponte, 1981;Zobel, 1973;Indrani and Venkateswara Rao, 1992 a, b, c;Addo and Pomeranz, 1992;Bajwa, 1990;Pisesookbunterng and D'Appolonia, 1983). Some confusion has arisen on how such additives act in a dough system.…”

Section: Introductionmentioning

confidence: 98%

“…THE SYSTEMATIC INCORPORATION of additives into dough formulas is common practice in breadmaking to enhance dough machinability and overall quality of fresh bread, and to improve keeping quality of stored baked goods (Aust and Doerry, 1992). The functional effects of emulsifiers, enzymes and gums as dough conditioners/strengtheners, crumb softeners and/or antistaling agents has been extensively investigated (Kulp and Ponte, 1981;Zobel, 1973;Indrani and Venkateswara Rao, 1992 a, b, c;Addo and Pomeranz, 1992;Bajwa, 1990;Pisesookbunterng and D'Appolonia, 1983). Some confusion has arisen on how such additives act in a dough system.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

Armero

Collar

1996

Journal of Food Science

View full text Add to dashboard Cite

Antistaling additives-distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), sodium stearoyl lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal ␣-amylase-were studied for effects on rheological and fermentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L 32 ) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, ␣-amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.

show abstract

“…Previous studies using sponge and dough processing conditions have shown that addition of α-amylases (Maeda et al 2003) or various types of pentosanases can increase bread volume and improve crumb softness. Other studies using straight or no-time dough processing conditions have also demonstrated the positive effects of hydrolytic enzymes on bread volume, bread score, and bread texture for α-amylases (Cauvain and Chamberlain 1988;Bajwa 1990;Martinez-Anaya and Jiménez 1997a;Si 1997), pentosanases/xylanases (McCleary 1986;Martinez-Anaya and Jiménez 1997a;Monfort et al 1997;Si 1997;Courtin et al 2001;Rouau et al 1994) and cellulases (Harada et al 2000).…”

Section: Discussionmentioning

confidence: 89%

Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics

Harada

Lysenko²,

Edwards³

et al. 2005

Cereal Chem

View full text Add to dashboard Cite

The effects of increasing levels of eight commercial fungal enzymes enriched in four types of activity (α‐amylase, protease, xylanase, or cellulase) on Japanese‐style sponge and dough bread quality and processing characteristics have been studied using a Canadian red spring wheat straight‐grade flour. At optimum levels, the enriched α‐amylases, xylanases, and cellulases increased loaf volume and bread score and reduced crumb firmness, while the proteases only reduced crumb firmness. For α‐amylases, xylanases, and cellulases, optimum levels for crumb firmness were obtained at higher levels of addition than for loaf volume and bread score. At high levels of addition, all four enriched enzyme types reduced loaf volume and bread score and increased crumb firmness relative to optimum levels, with the proteases showing the most dramatic effects. α‐Amylases and cellulases had little impact on dough mixing requirements, while xylanases increased and proteases greatly reduced mixing requirements. All enzymes at optimum levels reduced sheeting work requirements, resulting in softer more pliable dough. Optimum bread properties for α‐amylases, xylanases, and cellulases were attained within a relatively narrow range of dough sheeting work values. This similarity in response suggests a dominant common nonspecific mechanism for their improver action, which is most likely related to water release and the resulting impact on physical dough properties.

show abstract

Effects of glyceryl monostearate and α‐amylase supplements on rheological and breadmaking properties of medium protein wheat flour

Abstract: A B S T R A C T The rheological and breadmaking properties of medium protein wheat flour as injluenced by increasing levels of glyceryl monostearate (GMS) with

Cited by 11 publications

References 8 publications

Influence of additives on the rheological characteristics and baking quality of wheat flours

Influence of additives on the rheological characteristics and baking quality of wheat flours

Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics

Contact Info

Product

Resources

About