Food Additives and Processing Aids used in Breadmaking

Abstract

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.

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

“…Transglutaminase shares similar influences as glucose oxidases in gluten network reinforcement (Gioia, Ganancio, & Steel, 2017). They are acyl transferases that can modify proteins through amine incorporation, forming covalent cross‐linkages and deamination, primarily done by catalyzing acyl‐transfer reactions between amines, such as ɣ‐carboxyamide group of glutamine residues with ε‐amino group from lysine among a range of primary amines, leading to formation of intra‐ and intermolecular isopeptide bonds (Gioia et al., 2017). Water can be used as a substitute acyl acceptor, provided that primary amines are absent, which could result in possible deamination of glutamine (Motoki & Kumazawa, 2000).…”

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

“…This decreases resistance to dough extensibility and improves bread crumb softness and elasticity (Caballero et al., 2007a,b). In pan bread, the enhanced dough flow properties due to protein hydrolysis may make it easier to fill out the loaf pans and, thus, improve the shape of the loaves (Gioia et al., 2017). Among the different kinds of proteases, those that have their pH optima around 5 to 8 are generally preferred for use as improvers, except for products in which the pH is expected to be outside of this range, as in, for example, saltine or soda crackers (Gioia et al., 2017).…”

“…In pan bread, the enhanced dough flow properties due to protein hydrolysis may make it easier to fill out the loaf pans and, thus, improve the shape of the loaves (Gioia et al., 2017). Among the different kinds of proteases, those that have their pH optima around 5 to 8 are generally preferred for use as improvers, except for products in which the pH is expected to be outside of this range, as in, for example, saltine or soda crackers (Gioia et al., 2017). Extensive protein hydrolysis must of course be avoided, as it could not only result in structural collapse of the product, but might also lead to excessive browning as the liberated amino groups could participate in the Maillard reaction (Gioia et al., 2017).…”

“…Several authors have reported that GOX addition strengthened bread dough, reflected by increased resistance to dough extensibility (Altinel & Ünal, 2017; Primo‐Martín et al., 2005). Alternatives to GOX would be oxidoreductases that catalyze the analogous (hexose oxidase, HOX, EC 1.1.3.5) or a similar (oxidation at positions other than the anomeric carbon, mediated by pyranose oxidase, EC 1.1.3.10) reaction to GOX but accept a broader range of substrates, while still generating H 2 O 2 (Gioia et al., 2017; Ooms & Delcour, 2019). These alternative enzymes may also differ from GOX in their affinity for substrates (Decamps et al., 2013).…”

“…Further studies would be needed to determine if TA B L E 2 Dough and bread properties as affected by added cross-linking enzymes in combination with enzymes hydrolyzing nonstarch polysaccharides, in comparison to those for control doughs and breads made without enzyme supplementation tyrosinase or laccase, used in combination with xylanase and possibly other (clean label-friendly) ingredients, can produce oat bread of acceptable quality. GOX, HOX, pyranose oxidase, and laccase are assumed to result in cross-linking of wheat arabinoxylans, due to the coupling of ferulic acid units (Gioia et al, 2017;Selinheimo et al, 2007). The generated dimeric forms of ferulic acid should be obtainable after alkaline hydrolysis, an analytical procedure to cleave phenolic acids that are esterified to cell wall polysaccharides (Flander et al, 2008).…”