Bread texture

If you bake your own organic bread, you have complete control over the ingredients you use. You can use different flours to make a variety of flavored and textured breads, but wheat flour and a cultivated yeast will make the simplest of loaves. Try to source a local stoneground wheat flour, or use a granary flour. 

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

Sucrose is widely used in the food industry to sweeten, control water activity, add body or bulk, provide crispness, give surface glaze or frost, form a glass, provide viscosity, and impart desirable texture. It is used in a wide variety of products from bread to medicinal symps. 

Sodium propionate is also often used as an antifungal agent. Calcium is often preferable to sodium, both to reduce sodium levels in the diet and because calcium ions are necessary for the enzyme a-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme a-amylase converts some of this starch to sugars, which helps prevent recrystallization. 

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the... 

The final ingredient, salt, is added to slow down the rate of fermentation of the yeast. This gives a baker a certain amount of control over the rising process, ensuring that the bread will have the desired texture and will cook evenly. 

Some breads contain flour made from soybeans, which gives them added protein and a different texture. Soy flour absorbs water to make a gel, making the bread denser. 

Vegetable oils are added to breads to shorten the strands of gluten and give the bread a more cakelike texture. Adding fats or oils also keeps bread from getting stale, which allows for storage of longer than one day. 

A great deal of effort has been made to investigate the role of xylans in bread making. Reviews on cereal xylans [39,41,118] have shown that the xylan component is primarily responsible for the effects on the mechanical properties of the dough as well as the texture and other end-product quality characteristics of baked products. 

While malt flour is not suitable for bread making it is added to wheat flour in small quantities to feed the yeast, open out the texture and improve the flavour. This practice has declined in recent years for several reasons. When British bread flour was mainly made from Canadian wheat with a Hagberg Falling Number of around 600 the addition of... 

Measured quantities of the pre-ferment are mixed with flour. The dough is then subjected to the combination of intense mixing and the action of the oxidising agent. It is then extruded and cut into loaf sized portions, proved and baked. Bread made by the Do-Maker process has a very even crumb texture, which is characteristic of the process. 

Demand for wholemeal bread has increased in recent years, presumably on the basis of the health benefits. However it is made, wholemeal bread is unlikely to expand as much as white bread since the bran particles tend to burst the gas bubbles. The wholemeal bread that has the greatest expansion is that produced by the CBP process. This product is the nearest to a wholemeal loaf with the texture of white bread. 

A larger proportion of wholemeal than white bread is still made by bulk fermentation methods. One reason for this is that although old fashioned wholemeal bread is a minority taste the minority who consume it like it that way. They like the close texture and flavour of the traditional product. 

Repetsky and Klein (42) found that pea flour significantly affected the texture, color and flavor of yeast breads. At... 

The maximum amounts of vegetable food protein flours that can be substituted in bread without affecting loaf volume and texture are 5-10% (depending upon the source), and 18-20% can be substituted in cookies without affecting spread and surface characteristics (26). The quantity of vegetable protein flour that can be accommodated in bread can be increased substantially by pre-toasting and by the use of approximately 1.5% sodium stearoyl 2-lactylate (28) and other emulsifiers. 

Odor, color, and tenderness of the pumpkin breads were not affected by navy bean flour substitution. Texture scores for... 

With the exception of starch, many biopolymers cannot provide nutrition for humans and other omnivorous animals. In human foods biopolymers are used as additives that can improve texture, viscosity, fiber content, and other properties of prepared foods, without providing direct nutritional values. Examples of such utilization are the addition of pectins, agar, and other gums to foods to achieve thickening and gelling effects. Another example of potential large-scale utilization of cell wall biopolymers is the dramatic improvement in the texture and rising of breads prepared from com and other starches by the addition of xylans (78). 

Kaack, K., Pedersen, L., Laerke, H., Meyer, A. (2006). New potato fibre for improvement of texture and colour of wheat bread. Eur. Food Res. TechnoL, 224,199-207. 

While these methods can provide useful information for determining the functional performance of Ingredients used in food, the criteria for quality must be established on the final product thus, dough must be baked into bread and meat analogues cooked and these foods subjected to organoleptic evaluation for texture. 

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