Breadmaking

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

C. A. Stear, Handbook of Breadmaking Technology, Elsevier AppUed Science, New York, 1990. 

Levels of the enzyme a-amylase in wheat grains also affect breadmaking quality. Flour for bread-making requires low levels of a-amylase and this is favoured by a dry ripe dormant grain. The Falling Number (Hagberg) Test is used to determine a-amylase levels. A... 

A. H. Blokma, Rheology of the breadmaking process, Cereal Foods World, 1990, 35, 228-236. 

C.E. Stauffer, Principles of Dough Formation, in S. Cauvain and L. Young, eds., Technology of Breadmaking, Chapman Hall, London, 1998. 

Suitable for bread and baking most varieties have good breadmaking potential... 

An unknown area is the possibility of new domestic appliances equivalent to the breadmaker. Perhaps an appliance manufacturer is considering a home puff pastry maker. 

Solubility and viscosity explains the basic physicochemical nature and the functional behavior of proteins in aqueous solutions. Proteins contribute to the adhesive or cohesive properties of film matrices by the binding of their polypeptides to other components such as starch granules to yield shaped products that, for example, are necessary for trapping gases in breadmaking. 

In terms of human dietary requirements, much of the wheat for breadmaking in the United States is produced in selenium-adequate sections of the country. Bread is generally a good source of dietary selenium, Selenomethionine decomposes lipid peroxides and inhibits in vivo lipid peroxidation in tissues of vitamin-E-deficient chicks. Selenocysdne catalyzes the decomposition of organic hydroperoxides. Selenoproteins show a high degree of inhibition of lipid peroxidation in livers of sheep, chickens, and rats, Thus, some forms of selenium exhibit in vivo antioxidant behavior,... 

Maltose. Also known as malt sugar, maltose is a product of the fermentation of starches by enzymes or yeast. Barley malt, which is used as an adjunct in brewing, enhances die flavor and color of beer because of its maltose content Maltose also is formed by yeast during breadmaking. Maltose is the most common reducing dlsaccharide, H2O,... 

NK Singh, R Donovan, F MacRitchie. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem 67 161-170, 1990. 

MG Scanlon, PKW Ng, DE Lawless, W Bushuk. Suitability of reversed-phase high-performance liquid chromatographic separation of wheat proteins for long-term statistical assessment of breadmaking quality. Cereal Chem 67 395-399, 1990. 

FR Huebner, JA Bietz. Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins. J Cereal Sci 4 379-388, 1986. 

M Menkovska, Y Pomeranz, GL Lookhart, MD Shogren. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential. Cereal Chem 65 198-201, 1988. 

Cereals in Breadmaking A Molecular Colloidal Approach, Ann- Charlotte Eliasson and Kare Larsson... 

Kokelaar, J.J., van Vliet, T., and Prins, A. 1996. Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance. J. Cereal Sci. 24(3), 199-214. 

Eliasson A-C, Larsson K. Cereals in Breadmaking. New York, NY Marcel Dekker 1993. 

Structure of Wheat Gluten in Relation to Functionality in Breadmaking... 

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