The potential of edible kombucha-derived bacterial cellulose for improving bread quality

Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour. PRACTICAL APPLICATION: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.

Selection, heterologous production, and functional characterization of a thermostable xylanase from anoxybacillus for dough and bread quality enhancement.

Bread undergoes physicochemical processes known as 'staling', which limits shelf life and quality. Despite the fact that several chemical emulsifiers have been employed to combat this issue, they may offer risks to human health. In this investigation, the effects of bioemulsan, a natural bioemulsifier (BE), on bread quality and staleness were examined. The yield of emulsan generated by Acinetobacter calcoaceticus RAG-1 was 1.49g/L. The presence of clear zones around colonies, high emulsification value of 100%, and remaining surface tension below 40 mN/m after heating (at 250°C for 15-20min) verified emulsan thermal stability. BE-supplemented bread had a greater moisture percentage than the control, resulting in reduced crumb hardening and improved bread quality during storage as measured by moisture content. The first day after adding 0.5% emulsan, the hardness rose from 90.45 N (for the control) to 150.45 N. Texture analysis showed that although the hardness increased during storage, adding emulsan allowed obtaining bread with clearly softer crumb after 2 and 3days of baking, especially at 0.5% level (from 215.6 N for the control to 150.5 N for 0.5% BE-enriched bread after 2days, and from 425.7 to 210.25 N after 3days). Based on the sensory evaluation results, emulsan did not lead to any unpleasant changes on bread organoleptic parameters. Therefore, using bioemulsifier RAG-1 as a green emulsifier and anti-staling agent found to be more promising.

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

Chapter 17 - Rheological properties of gluten-free bread doughs and their modification: improve bread quality

ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed‐phase high‐performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1‐kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.

Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5g YM/100g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5g YM/100gWWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5g YM/100gWWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

Background and objectivesDurum wheat is used to make leavened bread; however, durum bread has inferior loaf volume, structure, and texture compared to bread made from common wheat. One approach to overcome this is to transfer key storage protein genes present at the Glu‐D1 locus from bread wheat into durum. Durum wheat Svevo missing Glu‐B1subunits 7 + 8 and Lira biotypes with low molecular weight glutenin subunits types 1 and 2 were evaluated for their breadmaking potential with and without high molecular weight glutenin subunits 2 + 12 or 5 + 10.FindingsBread made from blends of durum and a commercial baker's flour (10%, 25%, 50% w/w) assessed over two seasons in 10 different genotypes showed that as more durum was included in the mixture, loaf volume and texture score declined. Incorporation of the 2 + 12 subunit pair in the genotypes Lira42 and Lira45 improved bread quality but not in Svevo, whereas including 5 + 10 improved bread quality of Lira42 had no effect on Lira45 but reduced quality of Svevo. Low amylose Svevo had similar loaf quality to Svevo while adding 5 + 10 had minimal impact except at 50% with a small improvement in loaf quality. Bread stored up to 7 days became firmer partly due to increased starch retrogradation, and loaves were similar to bread made from baker's flour. Low amylose Svevo kept the loaf fresher but only up to 3 days of storage. Subunit pair 5 + 10 made the loaf firmer after 7 days compared to control.ConclusionsAddition of the 2 + 12 or 5 + 10 benefited the weaker type gluten as found in Lira 42 (LMW‐1, HMW 20) but not with stronger dough in Svevo even in the absence of HMW 7 + 8. It appears that while Glu‐D1 subunits are critical for good breadmaking in hexaploid wheat, they appear to have limited value in improving loaf volume and structure in durum bread.Significance and noveltySome improvements in bread quality can be obtained by introducing genes coding for Glu‐D1subunits 2 + 12 and 5 + 10 in durum wheat depending on the genotype, especially weak dough types, and the results presented comprise the first report of such effect.

Mechanism of action of three different glycogen branching enzymes and their effect on bread quality

Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.

The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread staling were analyzed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flour). The best performance was obtained with carboxymethyl cellulose and hydroxypropylmethyl cellulose F 4 M at both levels; these gums led to higher specific volumes and a better crumb texture as measured by texture profile analysis. In general, crumbs were softer, more cohesive, and resilient and exhibited lower chewiness values. Other gums like microcrystalline cellulose and hydroxypropylmethyl cellulose F50 did not improve bread quality on the same extent. Mechanical spectra obtained by dynamic mechanical analysis assays indicated a marked change in molecular mobility when carboxymethyl cellulose was present. Bread staling was evaluated by texture profile analysis, moisture loss, and calorimetric assays. Gums did not avoid retrogradation and even exhibited an accelerating effect, probably due to changes in water retention and migration during storage. However, in most cases, final crumb hardness in samples with hydrocolloids was lower than that in the control sample.