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

Abstract

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.

Shelf Life of Packaged Bakery Goods—A Review

“…This includes changes in moisture content, moisture migration within the product, and the possible interactions between starch and gluten (He and Hoseney, 1990). In order to minimize staling of baked products different ingredients, by which addition these structural changes in starch can be altered, are investigated: maltodextrins (Defloor and Delcour, 1999), lipids , surfactants (Campbell et al, 2001;Indrani and Rao, 2003;Gómez et al, 2007), shortenings, and/or emulsifiers Matuda et al, 2004;Ravi et al, 2000).…”

Development of New Products: Probiotics and Probiotic Foods

“…The quality of bread depends upon several factors. Intrinsic parameters of the flour, such as carbohydrate [105,106], gluten [107], mineral element [108], lipid content [109,110] and endogenous enzyme activity [111], and on the other hand extrinsic parameters referring to the breadmaking procedure, such as temperature, stages and extent of fermentation [112], water activity [113,114], redox potential and additives [115,116,117], and incorporation of nutritional or rheological improvers, such as dairy ingredients [118], affect the quality of the final product. The effect of these factors can be either direct or indirect, by affecting the microflora, either this is supplied as a commercial starter or in traditional sourdough processes.…”

Effect of tartarate and citrate based food additives on the micellar properties of sodium dodecylsulfate for prospective use as food emulsifier

“…Numerous examples in literature can be found where surfactants have been used as emulsifiers (Giannoulis et al, 2013;Ravi, Manohar, & Rao, 2000). Sodium dodecylsulfate (SDS) is one of the most commonly studied surface active agents which find their applications as emulsifiers by allowing the coexistence of isotropic and thermodynamically stable mixture of water and oil.…”