Gluten bread volume

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]. 

This is partly a reflection of higher costs of production but the main explanation must lie in the historically small volumes traded. As new farms come on stream, this factor should diminish in importance. Nevertheless, a processor seeking to develop a product which will use any significant volume would do well to secure supplies well in advance. Even when such precautions are taken, however, disaster can still strike. Some of the more unusual ingredients may be produced by only one or two farmers, with potential consequences for continuity of supply. For example, a crop failure in 1999 led to a complete cessation of the supply of organic lupin flour, important in the production of gluten-free bread. 

Elgeti, D-, Nordlohne, S.D., Foste, M., Besl, M. et al. (2014) Volume and texture improvement of gluten-free bread using quinoa white flour. /. Cereal ScL, 59,41-47. 

Gluten is separated from ground wheat and used in the form of a dried powder as a supplement in bread for two reasons (a) to assist the base flour to carry the inert bran and sustain higher proof and loaf volumes in breads made from brown and wholemeal flours than would otherwise be possible and (b) to replace, wholly or partly, the protein in bread flour normally derived from high-protein wheat in the grist. 

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