Bread quality

Caballero PA, Gomez M and Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J Food Eng 81 42—53. 

Mason and Hall (1948) noted the potential use of flaxseed gum in soft drinks, candy, processed cheese, jellies, and fruit juice. Garden (1993) reported that flaxseed gum significantly improved bread quality and shelf life, and suggested the use of the gum fraction as a food ingredient in food products. Chemical, physical, and functional properties of flaxseed gum have been documented (Chornick et al, 2002 Cui et al, 1994b, 1994c Mazza and... 

Amino acids are monomeric units of polypeptides and proteins. They are widely used in the food and chemical industries as flavor enhancers, seasonings and sweeteners e.g. for the improvement of bread quality, also in the production of drugs, cosmetics, synthetic leather and surfactants, in medicine for infusions and as therapeutic agents. Amino acids are produced by chemical synthesis or extraction from protein hydrolyzate. They may be also produced by microbiological methods. 

Phospholipase A. Phospholipase A hydrolyzes the C2 ester linkage, converting lecithin into a free fatty acid and a lysophospholipid. This lysophospholipid is reported (50-51) to improve the elasticity and extensibility of dough, resulting in better bread quality. 

For such starchy foods as noodles, cakes, pastries, processed potato food, and puddings, lipids improve the texture. The tendency of bread to staling is also related to the presence of lipids and emulsifiers. In order to satisfy market demands, it is important to optimize the water-binding capacity, the rate of water sorption, and the swelling power. The effects of lipids on these properties is under ongoing study. The mode of application of lipids is also a factor which controls functional properties.851-853 869 The effect of all these factors on bread quality has been recognized.870-873... 

III. Positive Effects of Sourdough on Wheat Bread Quality... 

III. POSITIVE EFFECTS OF SOURDOUGH ON WHEAT BREAD QUALITY... 

In addition to reliance on the integral components of dough, there is an increasing trend for the use of additives in the baking industry to achieve optimal functionality in terms of dough-handling properties and bread quality attributes, including shelf life (Rosell et al., 2001). The interaction... 

Clarke, C.L, Schober, T.J., Angst, E., and Arendt, E.K. 2003. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality. Eur. Food Res. 

Collar, C., Martinez-Anaya, M.A., and Benedito de Barber, C. 1994b. Interactive effects between microbial breadmaking starters and wheat flours on sour dough and bread quality. Rev. Esp. Cienc. Tecnol. Aliment. 34, 191-201. 

Rosell, C.M., Rojas, J.A., and Benedito de Barber, 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15, 75-81. 

Yi, J. and Kerr, W.L. 2009. Combined effects of dough freezing and storage conditions on bread quality factors. Journal of Food Engineering 93 495-501. 

Improve bread quality and significantly Increase relative nutritive value of many cereals, whereas Lorenz (64) concludes little change In nutrients occurs. 

Bonet, A., Resell, C.M., Caballero, P.A., Gdmez, M., Perez-Munnera, L, and Llnch, M.A., Glucose oxidase effect on dongh rheology and bread quality A study from macroscopic to molecular level. Food Chem., 99, 408, 2006. 

Flander, L., M. Salmenkalio-Martilla, T. Suorrti, and K. Autio. 2007. Optimization of ingredients and baking process for improved oat bread quality. Pood Science and Technology 40 860-870. 

Technological effects Leavening, overaU bread quality Leavening, acidification, overall bread quality Acidification, overall bread quality, base for dried sourdoughs as flavour enhancers Flavour enhancer with the possibility to restart a fermentation, if required from legal aspects... 

One of the goals to study the effect of enzymes on dough and bread qualities is to reduce other additives. In addition to starch, flour typically contains minor amounts of cellulose, glucans, and hemicelluloses like arabinoxylan and arabinogalactan. There is evidence that the use of xylanases decreases the water absorption, and thus reduces the amount of water needed in baking. This leads to more stable dough. Xylanases are used especially in wholemeal rye baking and dry crisps common in Scandinavia. 

Proteinases can be added to improve dough-handling properties glucose oxidase has been used to replace the chemical oxidants and lipases to strengthen gluten, which leads to more stable dough and better bread quality. 

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