History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers

Liang, Zhongxin; Gao, Jihui; Yu, Peixuan; Yang, Dong

doi:10.1080/10408398.2021.1956427

Cited by 7 publications

(2 citation statements)

References 99 publications

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“…Ascorbic acid (AC) is essential to enhance the bread’s structure and ultimate loaf volume, as well as to boost dough strength. AC is converted into dehydro AC, which is an oxidizing agent that creates disulphide linkages to enhance the gluten network [ 9 , 10 ]. Based on the flour weight, 10–200 ppm of AC can be used for excellent dough processing with higher baked product quality [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Srivastava

Kollemparembil

Zettel

et al. 2023

Gels

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This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO2 GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO2 GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.

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Section: Introductionmentioning

confidence: 99%

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Srivastava

Kollemparembil

Zettel

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

“…The glutenin subunits are cross-linked through both noncovalent bonds and covalent disulfide (SS) to form a gluten network in dough ( Shewry & Halford, 2002 ). Consequently, dough improvers have long been used to enhance covalent crosslinking, often oxidative reagents ( Liang, Gao, Yu, & Yang, 2021 ), or noncovalent binding, like hydrocolloids between glutenin subunits. Because of the public health concerns, hydrocolloids are usually recognized as an acceptable dough improver.…”

Section: Introductionmentioning

confidence: 99%

Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread

Sang

et al. 2022

Food Chemistry: X

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Enzymes in breadmaking

Bock

2024

Improving and Tailoring Enzymes for Food Quality and Functionality

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History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers

Cited by 7 publications

References 99 publications

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread

Enzymes in breadmaking

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