Bread Improver Research Articles

Impact of biotechnology and nanotechnology on future bread improvement: An overview

No crop contributes more to human flesh than the wheat that gives us our daily bread. A range of products can be processed from its flour, like bread, pasta, biscuits, chapatti etc, out of which bread is the most successful one. The end use quality of bread is mainly dependent on the quality and quantity of wheat seed storage proteins. There is a continuously increasing demand for good bread products both by the consumers and baking industry. To meet the growing demand of high quality nutritious bread with long shelf life a range of biotechnical and nanotechnical formulas have been employed to bring a new shape to food for the upcoming generation. Proteomics and transformation led to improved end product by modifying the wheat seed storage proteins for improved end products. Nanotechnology is an upcoming technology which is proving to be helpful in packaging and nutritional enhancement. Here, in this article, we have listed and focused on the techniques that would be helpful in enhancing bread quality and its nutritional status in future.

Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat

This research investigates the impact of glucose oxidase (GO) addition in the presence of organic acids (acetic, ascorbic, citric, fumaric, lactic, or succinic) on several parameters of a reduced salt dough system (1.0% NaCl). These parameters include dough rheology, stickiness, freezable water content (FWC), and percentage of glutenin macropolymer (%GMP). Two cultivars were used: Harvest and Pembina which are known for their weak and strong dough characteristics, respectively. It was found that the inclusion of most of the acids at 1.2 mmol/100 g flour increased stickiness and reduced dough strength, but had no effects on %GMP and little increase in FWC. As expected, ascorbic acid defied the trends for rheology and stickiness since it has use as a dough strengthening agent; however, no synergistic effects were observed between it and GO. The inclusion of GO (0.001%/flour wt.) was able to mitigate some of the effects on rheology and stickiness, but GO had no effect on the freezable water content and %GMP. The mechanism of the interactions of these acids within the dough remains to be elucidated and GO still appears to have potential as a low sodium bread improver, but it requires testing in complete dough systems and final bread products.

Cloning and characterization of special HMW glutenin subunit genes from Aegilops longissima L. and their potential for wheat quality improvement.

Identification and cloning of new glutenin genes from wheat-related species can provide candidate gene resources for quality improvement of wheat. In this study, ten special high-molecular-weight glutenin subunits (HMW-GS), including five x-type (1Sl2x, 1Sl16x, 1Sl17x, 1Sl23x, and 1Sl25x) and five y-type (1Sl2y, 1Sl6y1, 1Sl16y, 1Sl17y, and 1Sl23y) from Aegilops longissima L. (SlSl, 2n = 2x = 14) were identified, and their complete encoding genes were cloned by allelic-specific polymerase chain reaction (AS-PCR). The deduced amino acid (aa) residues of the x-type subunit genes ranged from 821 aa (2469bp) to 941 aa (2829bp), while those of the y-type subunit genes varied from 749 aa (2250bp) to 771 aa (2361bp). These special HMW-GS had a longer central repetitive domain with more glutamine repeats and glutamine residues compared to the previously characterized HMW-GS in common wheat, which provided a structural basis for superior gluten quality formation. The authenticity of the four cloned genes were verified by matrix-assisted laser desorption ionization time-of-flight/time-of-flight mass spectrometry (MALDI-TOF/TOF-MS). Abundant single-nucleotide polymorphism (SNP) and insertion/deletion (InDel) variations among these genes were identified, which would benefit for developing specific molecular markers used for wheat gluten quality improvement. Phylogenetic analysis revealed that the 1Sl-encoded HMW-GS had close relationships with those from bread wheat, which were divergent from Triticum species at 2.10-10.00 million years ago. Our results indicate that the 1Sl genome contains superior candidate glutenin genes that have potential application values for the improvement of wheat bread making quality.

Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.

The effects of transglutaminase (TG) and glucose oxidase (GO) on the handling properties of model bread dough were examined at both normal (2% wt. by flour) and reduced (1% wt.) sodium chloride (NaCl) levels using two Canada Western Red Spring (CWRS) cultivars; Pembina and Harvest. The reduction of NaCl level had negative effects on dough rheology and stickiness, however, the inclusion of GO (0.001 and 0.01% by flour weight) or TG (only at the 0.5% by flour weight inclusion) was able to improve dough strength and reduce stickiness. GO appeared to be more effective than TG (at 0.01%) at equivalent concentrations for improving dough-handling properties. Flour cultivar had significant effects; Harvest flour (weaker) was more impacted by salt reduction and enzyme inclusion compared to Pembina flour (stronger). Crosslinking assays showed significant differences in glutenin macropolymer (GMP) content in dough prepared with GO, and dough prepared with different flours. Additionally, significantly fewer free thiol groups were found in dough produced with GO compared to dough without any enzymes and those with TG. GO appears to have potential for use as a bread improver to reduce stickiness and improve the strength of bread dough produced at lower salt concentrations, especially for dough prepared with weaker flour cultivars.

Effect of pigskin-originated gelatin on properties of wheat flour dough and bread

Effect of pigskin-originated gelatin on dough properties and bread characteristics, especially on bread staling was investigated in terms of starch retrogradation and water migration in the present study. Results showed that gelatin significantly improved bread qualities during storage. Compared with the control, 7-day staling rate of bread containing 0.5% and 1.0% gelatin decreased by 6.56% and 20.83% respectively, indicating gelatin retarded the staling process of bread. This retardation effect was related to starch retrogradation and water migration. The relative crystallinity decreased from 15.12%, 11.60% to 10.75%, which demonstrated the alleviation effect of amylopectin crystallization. Bread samples containing 1.0% gelatin had the lowest retrogradation enthalpy of 2.93 ± 0.24 J/g followed by 0.5% gelatin bread and the control group, further indicating that gelatin may induce less water available to form crystal lattice and restrict the migration of starch molecules. The 5-day moisture loss rate for the control group was highest with the values of 12.39%, which was 1.43% and 1.83% higher than that of bread with 0.5% gelatin and 1.0% gelatin, respectively. Water activity and T2 relaxation results provided the information that gelatin inhibited water migration upon storage and gelatin interacted with bread components. However, the effect of gelatin on improving bread quality and retarding staling could not be reflected by the dough properties measured through farinograph, extensograph and rheometer. This study suggested gelatin from pigskin had great potential to be served as an effective bread improver.

Inventory control of raw material on sweet bread production

The purpose of this study was to analyze and evaluate the management of raw material procurement on sweet bread production in Company X. Raw materials are the main factors that support the smooth and effective of the production process. The availability of raw materials must be in accordance with the quality, quantity, timeliness and minimum costs. Therefore, companies need to maintain the level of raw material inventory to avoid the problem of procurement of raw materials, which can affect the company’s profit. To plan raw material requirements, the method used is Material Requirement Planning (MRP) with the Economic Order Quantity (EOQ) technique. From the results of raw material requirements calculation, it can be seen that ordering all raw materials is done once a month. Raw materials are ordered in period 0 (the period before the production process), with the number of orders for wheat flour of 28,900 kg, yeast of 1,000 kg, salt of 2,625 kg, sugar of 8,050 kg, powdered milk of 2,125 kg, glutenfat of 2,256 kg, butter of 2,520 kg, bread improver of 220 kg, calcium propionate of 250 kg, water of 3,300 L, ice cubes of 11,830 kg and packaging materials of 455,000 packs. The cost of raw materials inventory in one month reaches IDR 61,707,525.48 or 13.06% of the total sales of sweet bread per month.

Optimization of Gluten - Free Bread Formulation from bread improver and fermen-tation time

The effects of formulation of gluten-free bread based on non-gluten flours (about 100 g) by using the concentrations of hydroxyl propyl methyl cellulose (HPMC), arranging from 1 to 1.5 g, blending with yeast from 2.5 to 3.5 g, water from 95 to 105 g, maltodextrin from 5 to 15 g and fermentation time from 20 to 40 min on specific volume and sensory value were determined. The Box–Behnken factorial design was used in these experiments with response surface methodology. The final optimum formulation of gluten-free bread contained 1.31 g HPMC, 2.96 g yeast, 100.5 g water, 10.04 g maltodextrin, and 30 min of fermentation. In sensory evaluation test and specific volume of the gluten-free rice bread from this optimization of formulation had maximum specific volume (2.4 cm3/g) and the highest score of sensory evaluation (7.4).

Improvement of bread making quality by supplementation with a recombinant xylanase produced by Pichia pastoris.

Xylanases (EC 3.2.1.8) are hydrolytic enzymes, which randomly cleave the β-1,4-linked xylose residues from xylan. The synthetic gene xynBS27 from Streptomyces sp. S27 was successfully cloned and expressed in Pichia pastoris. The full-length gene consists of 729 bp and encodes 243 amino acids including 51 residues of a putative signal peptide. This enzyme was purified in two steps and was shown to have a molecular weight of 20 kDa. The purified r-XynBS27 was active against beechwood xylan and oat spelt xylan as expected for GH 11 family. The optimum pH and temperature values for the enzyme were 6.0 and 75 °C, respectively. The Km and Vmax were 12.38 mg/mL and 13.68 μmol min/mg, respectively. The r-XynBS27 showed high xylose tolerance and was inhibited by some metal ions and by SDS. r-XynBS27 was employed as an additive in the bread making process. A decrease in firmness, stiffness and consistency, and improvements in specific volume and reducing sugar content were recorded.

Application of Potassium Myristate as an Antifungal and a Dough Improving in Bread-Making.

Surface-acting agents are used as bread improvers in bread making to increase the specific loaf volume. We focused on the use of fatty acid salts as surface acting agents and new food additives. Fatty acid salts are the main components of soaps and display antibacterial activity. In this study, we investigated the mold-proofing activity and baking property with fatty acid salts. We examined the influence of fatty acid salts with different lengths of carbon chains on the dough expansion ability and found that the dough expansion ability increased significantly in the presence of more than 5% potassium myristate (C14K) . No significant difference was observed in the dough fermentation abilities between the control dough and C14K-treated dough, indicating of the absence of any effect of C14K on the fermentation ability. The antifungal test showed that C14K effectively inhibited fungal growth. Thus, C14K may serve as a promising bread improver.

RNA Sequencing and Co-expressed Long Non-coding RNA in Modern and Wild Wheats

There is an urgent need for the improvement of drought-tolerant bread and durum wheat. The huge and complex genome of bread wheat (BBAADD genome) stands as a vital obstruction for understanding the molecular mechanism underlying drought tolerance. However, tetraploid wheat (Triticum turgidum ssp., BBAA genome) is an ancestor of modern bread wheat and offers an important model for studying the drought response due to its less complex genome. Additionally, several wild relatives of tetraploid wheat have already shown a significant drought tolerance. We sequenced root transcriptome of three tetraploid wheat varieties with varying stress tolerance profiles, and built differential expression library of their transcripts under control and drought conditions. More than 5,000 differentially expressed transcripts were identified from each genotype. Functional characterization of transcripts specific to drought-tolerant genotype, revealed their association with osmolytes production and secondary metabolite pathways. Comparative analysis of differentially expressed genes and their non-coding RNA partners, long noncoding RNAs and microRNAs, provided valuable insight to gene expression regulation in response to drought stress. LncRNAs as well as coding transcripts share similar structural features in different tetraploid species; yet, lncRNAs slightly differ from coding transcripts. Several miRNA-lncRNA target pairs were detected as differentially expressed in drought stress. Overall, this study suggested an important pool of transcripts where their manipulations confer a better performance of wheat varieties under drought stress.

Products of chickpea processing as texture improvers in gluten-free bread.

Recent market developments raised the need for alternatives to hydrocolloids as texture improver in gluten-free bread. Chickpea exerts several physicochemical properties (water- and oil-binding, emulsifying and foaming) that might address this need. Therefore, the effect of processing on chickpea functionality was tested on low ingredient dose, comparably to that of common hydrocolloids. Control bread was small, hard and with low gas retention ability as shown by microscopy, depicting holes inside crumb pores. Addition of chickpea flour in low dose (2% w/w) enhanced loaf volume by 20% and reduced crumb hardness by 40%, due to increased gas retention (no holes within pores) and superior homogeneity of the starch-protein network. On the contrary, chickpea paste deleteriously affected bread quality due to loss of solubility upon cooking. Interestingly, both soaking and cooking water significantly reduced crumb hardness, although to a lower extent than the flour. More homogeneous crumb structure and gas retention were observed in the micrographs, possibly due to the emulsifying activity of flavonoids and saponins (soaking) and insoluble fibre (cooking). Chickpea ingredients are promising substitute of hydrocolloids such as xanthan gum for texture improvement of gluten-free bread, although acting with different mechanisms.

오미자 발효액을 이용한 호밀 사워반죽(sourdough)의 발효 특성

In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.

Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses

The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level), pea fibre (at up to 2% supplementation level) and chia seeds (at 1% supplementation level). The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste.

Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

Fungal growth inhibition and aflatoxins (AFs) reduction using allyl (AITC), benzyl (BITC) and phenyl (PITC) isothiocyanates were studied in loaf bread contaminated with Aspergillus parasiticus. Two inoculated loaf bread slices were introduced into a plastic tray together with paper filters or small plastic bags paper filters soaked with AITC, BITC or PITC, the final concentration inside the package was of 0.5, 1 or 5 μL/L. The plastic trays, incubated at room temperature, were visual examined for the shelf life evaluation during 8 days. The quantification of the AFs was carried out using liquid chromatography coupled to mass spectrometry (LC-MS/MS). Shelf life increase of three and four days was obtained with small plastic bag paper filter and paper filter soaked with AITC 5 μL/L, respectively. These treatments also showed the highest reductions of AFs. All treatments with small plastic bag paper filter significantly reduced the content of AFs at percentages above 60% except the reduction of AFB1 in the samples treated with BITC 0.5 μL/L and PITC 1 μL/L. The AFs reduction observed in the packaging with paper filter were above 60% only using AITC at the concentrations of 1 and 5 μL/L.

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.

Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.

استفاده از خواص مکانیکی خمیر در پیشگویی رئولوژی خمیر، جنبههای کیفی، حسی، ماندگاری و ریزساختار نان: بررسی با روشهای چند متغیره متقارن و نامتقارن

خواص مکانیکی خمیر نقش مهمی در صنایع پخت ایفا می‌کنند و در مواردی از قبیل تثبیت افزودنی‌ها و مطالعه تاثیر آنها بر سایر خواص خمیر و نان می‌توانند مورد توجه واقع شوند. در این پژوهش، از روش‌های چندمتغیره متقارن (تعیین ضرایب همبستگی و آنالیز مولفه‌های اصلی) و نامتقارن (سطح پاسخ و رگرسیون حداقل مربعات جزئی) به‌منظور مطالعه تاثیر اجزاء ژل بهبوددهنده بر خواص مکانیکی خمیر نان بربری، ارتباط خواص مکانیکی خمیر با سایر خواص خمیر و نان و نیز بهینه‌سازی فرمول ژل استفاده گردید. نمونه‌های ژل بهبوددهنده، محتوی 0 تا g100/g 5/0 سدیم استئاروئیل لاکتیلات، داتم و پروپیلن گلیکول بودند. نتایج نشان داد که با توجه به تغییر مقدار و نوع اجزاء فرمولاسیون ژل، دامنه وسیعی از تغییرات در خواص مکانیکی خمیر ایجاد می‌شود و از اختلاط g100/g 5/0 سدیم استئاروئیل لاکتیلات، g100/g 5/0 داتم و g100/g 5/0 پروپیلن گلیکول بهترین حالت حاصل می‌گردد. ضرایب همبستگی بین خواص مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، کیفیت، جنبه‌های حسی، پردازش تصویر و ماندگاری نان بررسی گردید. همچنین آنالیز مولفه‌های اصلی ثابت نمود که قادر به استخراج اطلاعات مناسبی است و می‌تواند به‌عنوان یک روش آسان برای تحلیل و تفسیر خواص مکانیکی خمیر و ارتباط آنها با سایر خواص خمیر و نان مورد استفاده قرار گیرد. مدل‌های رگرسیونی حداقل مربعات جزئی نیز برای تعیین ارتباط بین خصوصیات مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، خصوصیات کیفی، حسی، پردازش تصویر و ماندگاری نان به‌کار برده شد. نتایج حاصل از آنالیزهای آماری نشان داد که خصوصیات مکانیکی خمیر، قادر به پیشگویی حداقل 50% از خصوصیات خمیر و نان هستند.

Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking

The stability of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-glucoside) during the breadmaking process was studied. Some enzymes used in the bakery industry were examined to evaluate their effects on DON and DON-3-glucoside. The level of DON in breads without added enzymes was reduced (17–21%). Similarly, the addition of cellulase, protease, lipase and glucose-oxidase did not modify this decreasing trend. The effect of xylanase and α-amylase on DON content depended on the fermentation temperature. These enzymes reduced the DON content by 10–14% at 45°C. In contrast, at 30°C, these enzymes increased the DON content by 13–23%. DON-3-glucoside levels decreased at the end of fermentation, with a final reduction of 19–48% when no enzymes were used. However, the presence of xylanase, α-amylase, cellulase and lipase resulted in bread with greater quantities of DON-3-glucoside when fermentation occurred at 30°C. The results showed that wheat bran and flour may contain hidden DON that may be enzymatically released during the breadmaking process when the fermentation temperature is close to 30°C.

Components of wheat flour as activator of commercial enzymes for bread improvement

Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect. A fractionation of the active extracts showed that high molecular weight components from wheat were responsible for increased activity, which, for Fungamyl®, was sensitive to heating of the extract at 100 °C for 15 min. For Panzea®, instead, the increase in activity was comparable for boiled and non-boiled extract. Osborne fractionation of the wheat extract showed that the highest increase in Fungamyl® activity could be assigned to salt solubilized components in the extract, while Panzea® showed an increased activity in presence of ethanol extract and propanol extract. Among the most abundant proteins in the active fractions, globulins were identified by LC–MS/MS as an enhancer of Fungamyl® activity, while the heat-insensitive component involved in enhancement of Panzea® remained unexplained.

English

The combined action of ascorbic acid and two commercial enzymatic complexes containing amylase and xylanase/amylase was analyzed to determine their effects on dough rheology and bread quality. Seven bread formulations containing different concentrations of these improvers were used in the analysis. The rheological properties of each dough formulation were determined by moisture, gluten and farinograph tests. The breads were also characterized in general aspect - especially shelf-life - based on the presence of fungi. The dough rheology results showed that the formulation developed in the presence of 0.01% xylanase/amylase and 200 ppm of ascorbic acid was more efficient. Improved shelf-life was obtained from the formulations containing xylanase. The results showed that some technological characteristics of dough rheology and gluten index produced from the combination of these improvers can indicate in order to obtain specific features of the bread. Key words: Food biotechnology, xylanase, amylase, dough properties, bread improvers.

Addition of enzymes to improve sensory quality of composite wheat–cassava bread

Composite wheat–cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using >20 % cassava flour on flour basis in bread baking has consistently been proven to impair the sensory quality. Selected enzymes: fungal alpha-amylase Fungamyl® 2500 SG (Fungamyl), maltogenic alpha-amylase Novamyl® 10000 BG (Novamyl), xylanase Panzea® BG (Panzea), lipase Lipopan® Xtra BG (Lipopan) and glucose oxidase Gluzyme® Mono 10000 BG (GOX) were tested for sensory improvement of the WC bread, investigating textural and structural changes. Wheat flour replacement with fermented cassava flour (Polvilho Azedo) at 30 % level resulted in bread of lower volume with chewier texture and smaller crumb pores. Fungamyl, Novamyl and Panzea enhanced loaf volume of wheat bread; however, they decreased volume and conferred stickiness when added to the WC bread. Lipopan increased loaf volume of the amylases- and xylanase-treated WC bread, but to a lower extent than that of its enzyme-free counterpart. No significant effects were observed when GOX was added to the WC bread. Sensory analysis showed softer texture and larger pore size, which were correlated to higher volume, for the two Lipopan-containing WC bread samples as compared to their enzyme-free counterpart.