Bread volume

Bakery Mixing time Proofing time, tolerance Bread volume Flavour Colour Protease Xylanase Xylanase, amylase Protease, peptidase Amylase, xylanase... 

Bread volume Xylanase, Amylase Proofing time Xylanase... 

Quinoa bread Lb. amylovorus Increased bread shelf life. Enhanced bread volume, crumb hardness, and nutritional value [38]... 

Another application o f x ylanases is the use of this enzyme in poultry diets. Depression in weight gain and feed conversion efficiency in rye-fed broiler chicks has been associated with intestinal viscosity (24). The efficiency of xylanases in improving the quality of bread has also been demonstrated. The introduction of A. niger var. awamori xylanase into bread dough resulted in an increase in specific bread volume. This is further enhanced when amylase in combination with xylanase is used (25). 

Dough conditioners. Dough conditioners or stabilisers and emulsifiers reduce the necessity for resting times and improve tolerance towards dough handling in the bakery equipment. The bread volume is increased and the crumb structure becomes finer and more uniform. In addition, dough conditioners emulsify any fat in the recipe (Tamstorf, 1983 Pyler, 1988). 

The dough strengtheners which are used most often are DATEM (diacetyl tartaric esters of monoglycerides) and stearoyl lactylates. Lecithins are also used as emulsifiers. DATEM, however, is superior so far as the bread volume is concerned (Adams et al., 1991). Hydrocolloids may also improve the dough strength. The subject has been cautiously considered in several articles by Mettler et al. (1991). 

The baking quality class is given in brackets after the variety (bread volume yield for A6 average to high, for B4 low to average)... 

Fig. 15.24. Examples of relationship between protein content of flour and bread volume (according to Pomeranz, 1977). United States winter wheat cultivars 1 Chiefkan, 2 Blackhull, 3 Nebred. The regression lines are based on numerous sample analyses...

Fig. 15.35. Wheat flour quality improvement by the nonspecific lipoxygenase enzyme of soybean (according to Kieffer and Grosch, 1979). Additions 1 control (no addition, bread volume 31 ml), 2 extract of defatted soya meal in which lipoxygenase was thermally inactivated (31 ml), 3 extract of a defatted soya meal with 290 units of lipoxygenase (35 ml), 4 purified type-II enzyme with 285 activity units (37 ml).

Fig. 15.40. Bread volume as affected by kneading energy input (according to Frazier et al., 1979)...

Sodium and calcium stearoyl lactylates are widely used as dough stabilizers and conditioners in yeast-raised baked products. These products combine two sets of properties the ability to complex amylose and improve bread shelf life and the ability to strongly interact with gluten to improve dough stability and bread volume [81]. 

Sourdoughs contain significant amounts of Lactobacillus plantarum, L san francisco, L fermentum, L brevis, Leuconostoc mesenteroides, and Streptococcus thermophilus, which act synergistically with yeast to enhance bread volume and the typical bread flavor. 

The miCToorganisms that ferment sourdoughs act as leavening agents, improving bread volume. An excessive inocula concentration results in high dough acidification... 

FIGURE 15.11 (Continued) Sequential steps followed to perform the 100 g flour straight dough baking test, (h) Determination of bread height, (i) Determination of bread volume by rapeseed displacement, (j) Evaluation of crumb texture. 

Proof height (h) Bread volume (rapeseed displacement) Triangular test (j) Bowl-life test Foam (head retention) test (1) AOM... 

Potassium bromate (KBrOj) Oxidizing agent used to improve the baking properties of flour. It enhances the formation of disulfide bonds and improves bread volume and crumb texture. 

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