French bread formulation

Four formulations were used to produce French bread dough with different ascorbic acid quantities, as listed in Table 27.1. AACC 54-21 (AACC, 1995), a commercial bakers flour (Moinho Pacifico, Brazil) with a water content of 13.60% and farinograph water absorption of 65.60%, was used for all formulations. 

Ingredients Used to Produce Frozen French Bread Dough from Four Different Formulations... 

Resistance to extension (force in N) and extensibility (distance in mm) of French bread dough according to ascorbic acid quantities for all periods [a, b] and to frozen storage for all formulations up to 13 days [c, d]. 

Most bread recipes include diastatic barley malt flour. Diastatic malt contains high levels of a- and P-amylases and proteases that mainly hydrolyze damaged starch granules and proteins, respectively. These enzymes gradually and slowly provide substrate for the fermenting of yeast. Diastatic malt is especially important in those formulations where sugar is not used, such as in French breads. Many commercial hard-wheat flours are supplemented with diastatic malt in order to adjust their diastatic activity, usually measured by the falling number assay (Chapter 15). The quantities used vary from 0.1% to 1.25% (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

Wheat flour is extensively utilized to produce snacks such as crackers, crispbreads, and pretzels. The preparation of crackers is described in Chapter 10. The industrial manufacturing process to obtain toasted bread is practically identical to production of fresh bread with the additional operation of bread toasting or drying. There are many bread formulations generally produced from refined wheat flour, whole wheat flour, or composite flours produced from mixtures of wheat flour with oat, rye, or various crushed grains. Sesame is frequently used as a topping. Typical formulations to obtain French, white pan, whole wheat oat, pumpernickel, and rye breads are described in Chapter 10. 

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