Dough Improvers Research Articles

Technological quality improvement of gluten-free dough and chapatti-making by incorporation of modified oat 1,4-β-D-glucan

The present study aimed to explore the contribution of untreated (UtβG) and modified oat 1,4-β-D-glucan (OzβG) to the quality of gluten-free chapattis at varying concentrations (0, 1.5, 3, and 4.5 % labelled as M0, M1, M2 and M3 for maize chapattis and F0, F1, F2 and F3 for finger millet chapattis, respectively). The functionality of flours was significantly enhanced by the addition of UtβG and OzβG. However, OzβG incorporated flour exhibited a more pronounced influence on both functional and farinographic parameters when compared to flours with UtβG. Further, the hardness of the chapattis decreased with incorporation of OzβG and it was lowest for M2 and F2 i.e. 6.38 N and 5.27 N, respectively due to the formation of more carboxyl and hydroxyl groups, which had more affinity towards water molecules. The sensory analysis indicated that OzβG incorporated M2 and F2chapattis exhibited the highest overall acceptability. Hence, this study provides valuable insights into the utilization of UtβG and OzβG for the formulation of gluten-free chapattis with better dough characteristics and chapatti-making properties.

Effect of dough improvers on 3-monochloropropane-1,2-diol and glycidol formation in white bread

Effect of dough improvers on 3-monochloropropane-1,2-diol and glycidol formation in white bread

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria (LAB) fermentation on the pasting properties of glutinous rice flour were compared, and suitable fermentation strains were selected based on the changes of viscosity, setback value, and breakdown value to prepare LAB compound starter cultures. The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour. In particular, the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour. Moreover, the gelatinization enthalpy of the fermented samples increased significantly. For frozen glutinous rice dough stored for 28 days, the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough, and the freezable water content was lower than that of control dough. These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry, which has significance for its application.

INVESTIGATION OF POTASSIUM BROMATE IN BREAD FROM BAKERIES IN UKANAFUN COMMUNITY OF AKWA IBOM STATE, NIGERIA

Potassium bromate (KBrO3) is a dough improver used in baking bread to increase bread size and profit. However, the additive has been banned from use due to its adverse effects on human health. Despite its ban, some bakers, especially in rural communities continue to use it. The ingestion of potassium bromate is linked to a number of clinical problems including carcinogenicity, hepatotoxicity and neurotoxicity. Bread samples from five bakeries in rural communities in Akwa Ibom State, Nigeria were randomly obtained and assessed for their levels of potassium bromate using spectrophotometric method. The absorbance of the standards and that of the samples were taken at 540 nm in the visible region of the spectrophotometer, then converted to concentrations with reference to a calibration curve constructed from pure potassium bromate sample solutions. All the bread samples contained potassium bromate and concentrations in the bread samples ranged from 5.16 – 8.50 mg/Kg. The values are beyond the allowed permissible level set by most international health standards that permit the use of the additive. The concentrations are higher than the permissible level of 0.02 mg/Kg set in Nigeria by National Agency for Food and Drug Administration and Control (NAFDAC). The ban should be enforced further especially in bakeries sited in rural communities in order to properly safeguard the health of consumers

Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids.

The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. The optimal combination, which contained XYL (0.12 g kg-1 ), LIP (0.25 g kg-1 ), and XAN (3.1 g kg-1 ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.

Comprehensive Analyses of Breads Supplemented with Tannic Acids.

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry.

Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid

Cephalaria syriaca is an annual plant that is widely grown in wheat fields and is frequently mixed with wheat crops during harvesting. In this study, contribution of incorporation of ethanolic extract of C. syriaca (CSE, 0.3 % w:w) on viscoelastic properties of wheat flours with different protein contents and qualities was investigated by farinograph and extensograph studies in comparison with the effect of ascorbic acid (AA). In general, both CSE and AA improved rheological characteristics of the flours in correlation with their protein contents and quality. Water absorption of the hard flour (HF) was slightly increased (to 61.1 % from 60.5 %) by CSE addition while AA did not make it any contribution. Energy levels of the doughs containing CSE varied from 96 cm2 to 118 cm2 which were significantly higher than those of the AA supplemented samples. Ratio numbers varying from 3.3 to 6.1 which were lower and higher than the control and AA supplemented samples, respectively were obtained at the samples containing CSE at all proving times (49, 90 and 135 min). In conclusion, this study confirmed that CSE could be combined with wheat flour in order to develop its viscoelastic properties as a natural dough improver.

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread.

Consumers' interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB quality by controlling the particle size of WWF and using dough improvers. Six purple-colored WWFs were obtained using an ultra-centrifugal mill with different sieve openings (0.5 and 1.0 mm) and rotor speeds (6000, 10,000, and 14,000 rpm). The average particle diameter (d50) of the smaller particle size group (S) and the larger particle size group (L) based on the sieve opening ranged from 115 to 258 μm and 294 to 492 μm, respectively. Group S demonstrated higher water absorption, damaged starch, and gluten strength compared to group L. Additionally, group S exhibited a greater bread volume and height compared to group L. Among the tested dough improvers (vital wheat gluten, vitamin C, enzymes, and emulsifiers), vital wheat gluten was the most effective in improving the quality of purple-colored WWB. The improvement effect was significantly greater in group S than in group L. These findings suggest that controlling the particle size of purple-colored WWFs and utilizing dough improvers can result in superior-quality WWB.

Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared to white bread. Emulsifiers are commonly used to improve dough handling and baking quality during bread production. In present study, five emulsifiers (diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), polysorbate 80, sodium stearoyl lactylate (SSL), soy lecithin, and sucrose esters) were added during dough preparation of the whole wheat flour at 0.2%, 0.5%, and 1.0% (flour weight basis). Dough rheological behavior and bread quality attributes, such as specific loaf volume and hardness, were measured. The results showed that DATEM, sucrose esters, and SSL increased the resistance to extension of the dough, whereas soy lecithin and polysorbate 80 increased the extensibility. Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control. Adding higher levels (1.0%) of sucrose esters, polysorbate 80, and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

Currently, there is a challenge for clean-label bread formulations to find replacements for dough improvers. For pan bread traditionally made from hard winter wheat, the addition of hard spring wheat flour may be an option to replace some dough improvers. Protein composition and properties of hard red spring wheat dough that would improve the quality of winter wheat dough for the purpose of replacing dough improvers need to be investigated. Therefore, this research aimed to compare molecular weight distribution (MWD) of unreduced proteins in dough samples that were made of a base hard red winter wheat flour supplemented with hard red spring (HRS) wheat flour or common additives such as potassium bromate, azodicarbonamide, ascorbic acid, sodium stearoyl lactylate, vital wheat gluten, non-fat dry milk, and others. The incorporation of the artificial additives significantly (p < .05) increased the quantity of total high molecular weight protein polymers (HMW-PP) in base-flour dough samples, which led to the improvement of breadmaking quality. Nonetheless, the HRS wheat flour naturally contained better protein quantity and quality, which sequentially contributed to forming more HMW-PP and a stronger gluten network in the dough than the base flour dough containing artificial additives. This research reported novel information on the variation of protein MWD in dough samples, especially those supplemented with artificial additives. The results support that the HRS wheat flour is an adequate choice as a blending flour to produce a clean-label bread substituting artificial additives.

Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network

Gluten network formed by oxidation of glutenin sulfhydryl groups is the determinant of dough rheological properties, while chemical reagents including oxidants and reductants are both used as dough rheology improvers under different circumstances. This study compares the impact of sodium metabisulfite (SMBS) and azodicarbonamide (ADA), as the representative reductive and oxidative dough improvers, at series of concentrations that offer or remove the same number of electrons form dough, respectively. The alveographic characterization, protein distribution and glutenin composition analysis, and free sulfhydryl measurement were performed on dough containing redox equivalent SMBS or ADA. Finally, at each optimal concentration, the dough protein network was analyzed with confocal microscopy. Results showed that SMBS increased the free sulfhydryl content, loosened the microstructure of gluten network, and thus enhanced dough extensibility. ADA reduced the free sulfhydryl content, compacted the dough microstructure, thus enhanced the tenacity and baking strength of dough. It is therefore proposed that the reductants reduce disulfide bonds in gluten network and renders the formation of one-dimensional gluten network while oxidants promote the disulfide linkage and formation of three-dimensional gluten network. This study offers a theoretic foundation of differentiating dough rheology improvers for their specified application.

Exploring the binding mode between potassium bromate and Bovine serum Albumin: Multi-Spectroscopic and molecular modeling analysis

Potassium bromate (PB) has been widely used as the least expensive dough improver and oxidizing agent in the baking industry. Due to its beneficial effects, it plays a significant role in the bread-making industry. However, due to its potential toxicity to human health, additional scrutiny is necessary. We examined the binding mode of potassium bromate and BSA using multi-spectroscopic and molecular modeling techniques to understand better the additive's physiological properties at the molecular level. Stern-Volmer demonstrated that the PB additive could be quenched by BSA intensity using a hybrid quenching procedure, validated by UV–vis absorption results. As the temperature increased, the binding constant values decreased from 2.93 × 106 to 9.34 × 103 (M−1), indicating that the PB-BSA complex's stability decreased as the temperature was raised. Additionally, thermodynamic variables and molecular docking suggested that PB binds spontaneously to BSA. Furthermore, van der Waals forces and hydrogen bonding contribute significantly to the PB-BSA complex's stability. Similarly, molecular modeling analysis indicated that the binding energy of bromate and chain A-BSA was −5.26 kJ mol-1, confirming its specificity for this protein.

Impact of Ferment Processing Parameters on the Quality of White Pan Bread

A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a naturally derived product (ferment) that could be used for processing bread with the minimum use of dough improvers. The effects of ferment storage, fermentation time, and fermentation temperature on the quality of ferment and bread were evaluated to establish optimal conditions to produce a mature ferment. Trials were conducted on a pilot scale for greater relevance to industrialized bakeries. Ferment was assessed for total titratable acidity (TTA), pH, and viscosity. Breads made with ferment were evaluated for processing parameters, dough properties, and bread quality and compared to a control prepared without ferment. During fermentation, maximum TTA levels in the ferment were achieved at 100 min, then decreased by the end of fermentation, and increased by 24 h of storage at 4 °C. Viscosity was stable during fermentation but decreased by 24 h of storage. Inclusion of ferment resulted in reduced mixing times and improved dough extensibility and crumb softness. Specific loaf volume was not impacted; a slight reduction in crumb brightness and crumb structure was detected. Fermentation for 240 min at 35 °C was determined as optimal with a storage time for 24 h.

Ameliorative Effect of Allium Cepa L. (Red Onion) Extract against Potassium Bromate Induced Intestinal Injury‏ In Rats

Potassium bromate is an oxidizing agent and one of the cheapest dough improvers in the baking and food industry. This agent is classified as carcinogenic in rats and nephrotoxic in both man and experimental animals when given orally. The red onion, Allium cepa, is used in the daily diet for taste. Compounds in onions also have various medicinal properties, such as being anticancer, antifungal, antioxidant, anti-ulcer, and anti-inflammatory. We therefore sought to investigate whether aqueous extract of red onion would be protective against injury to the intestine&#x0D; Materials and Methods: 36 Wistar male rats were divided into 6 batches. Over a 4-weeks experimental period, group I rats served as a control and group II received 100 mg/kg b.w of KBrO3 on the 24th and 27th days. Group III received red onion juice at 1ml/100 g bw every day and 100 mg/kg bw of KBrO3 on the 24th and 27th days. Group IV received 50 mg/kg bw of KBrO3 twice per week, group V received red onion juice daily at 1ml/100 g bw and 50 mg/kg bw of KBrO3 twice per week, and group VI received 30 mg/kg KBrO3 every day. The body and four organs weights, including the kidney, testis, lung and liver of all experimental rats were measured. The histopathological investigation was performed for the intestine tissues of all groups.&#x0D; Results: KBrO3-treated small intestines exhibited destruction in the villi, decreased number of goblet cells, crypt loss and cell infiltration in the epithelial lining. Treatment with extract of red onion appeared to significantly ameliorate the toxic effects of KBrO3.&#x0D; Conclusion: Our findings suggest that red onion ameliorates the extent of intestinal injury and appears to act as an antioxidant. This study supports that red onion has beneficial properties, although no direct clinical conclusions can be drawn from these data.&#x0D;

Chemical leavening and other baker’s yeast substitutes: overview of patents filed between 1833 and 2019

SummaryThe aim of this study was to review general trends in the patent literature on baker’s yeast substitutes, including chemical leavening and gas injection. Overall, 494 unique inventions were described in patents filed over about 200 years, between 1833 and 2019. About two‐thirds of patented inventions targeted acid‐reacting materials, and the rest was on non‐specific protection of active ingredients (13%), gas injection such as in the aerated bread process (12%), gas‐releasing agents like sodium bicarbonate (9%) and miscellaneous dough improvers, including flavouring agents and nutrients (4%). Drawbacks included off‐taste and potentially non‐healthy residues such as aluminium. Most baker’s yeast substitutes were dry chemical preparations, so‐called baking powders, that mainly allowed easy and cheap production of miscellaneous fat‐ and sugar‐rich foods such as cakes, and probably contributed to the popularity of the latter. Applications included ready‐to‐use dry bakery mixes and refrigerated doughs. Yeast substitutes were originally developed for bread in England and perfected later for fat‐rich bakery foods, mainly in the United States. where inventors owned 59% of total patents. Specific aspects of baker’s yeast substitutes will be fully covered in companion articles.

Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Kneading (or mixing) is a fundamental unit operation which must be carefully managed since it significantly influences the development of the gluten network and the final bread quality. Nevertheless, there is a lack of specific researches regarding kneading machine type and total element revolutions, thus motivating this work. This paper assesses differences in dough rheology and bread characteristics as a function of two factors: kneading machine type (spiral and double-arm) and total element revolutions (800, 1600, and 2400). Two breadmaking methods, namely straight dough and biga, were investigated. Results show that kneading machine type and total element revolution have statistically-significant effects on dough rheology and bread characteristics in both the methods. For straight dough method, double-arm mixer seems to be the most suitable for the production of bread with optimal characteristics. On the other hand, for biga method, spiral mixer was able to produce bread with the highest specific volume and loaf height. The results presented here allowed a big step forward in understanding the effects of kneading machine type and total element revolutions. Specifically, our work could guide the improvement of straight dough and biga methods (using double-arm and spiral mixers, respectively), and the development of specific kneading machines.

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.

Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few years, and reformulations have taken place to provide "clean label" options. However, the effects and mechanisms of blended dough conditioners suitable for such baked products have not been systematically summarized. In this review, dough and bread properties as affected by different improver combinations are examined, with a focus on additive or synergistic interactions between enzymes or between enzymes and ascorbic acid. The combination of enzymes that hydrolyze starch and cell wall polysaccharides has been shown to reduce textural hardness in fresh and stored bakes goods such as breads. Enzymes that hydrolyze arabinoxylans, the main nonstarch polysaccharide in wheat, have synergistic effects with enzymes that result in cross-linking of wheat flour biopolymers. In some studies, the effects of bread improvers varied for wheat flours of different strength. Overall, bread products in which wheat is used in whole grain form or in a blend with other flours especially benefit from multiple improvers that target different flour constituents in doughs.

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Selectively hydrolyzed soy protein (SHSP) has the potential to improve the quality of steamed bread. To clarify its underlying mechanism, the influence of SHSP on dough properties and components was investigated and compared with that of soy protein isolate (SPI). The results showed that SHSP addition resulted in steamed bread with higher loaf volume, lower hardness, and higher viscoelasticity. In contrast, SPI addition had the opposite effect. Nevertheless, both soy proteins decreased melting enthalpy and increased starch particle exposure due to competition for water. By analyzing molecular weight distribution and the secondary structure, we determined that the GMP content of fermented dough decreased by 10.04% following 1% SPI addition; however, it was enhanced by 7.90% following 1% SHSP addition. Moreover, the content of β-turns decreased with SHSP addition. The present study provides a theoretical basis for the exploitation of soy proteins as a nutritious and technofunctional dough improver.

The Effect of Ascorbic Acid on the Physical and Proximate Properties of Wheat-Acha Composite Bread

This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat: acha ratios used were 100:0, 90:10 and 80:20. The proximate, and functional properties of the flours were analysed. The dough improver, ascorbic acid was added at 80, 100 and 120ppm during the bread making process and the proximate, physical and sensory properties of the bread was analysed. Flour sample with 20% acha had the significantly highest values for bulk density (0.744g/cm3), water absorption capacity (1.5g/g), oil absorption capacity (1.564g/g), foam capacity (11.32%) and swelling index (1.24). There was no significant difference in the crude fat and ash content of all bread samples. Significant difference was observed in the volume and specific volume of the bread samples, with 100% wheat flour giving the highest values of 431.33 ml and 3.16 ml/g respectively. However, addition of ascorbic acid significantly improved these parameters with no significant difference between the 100ppm and 120ppm bread samples. Also the bread samples produced with 100:0 and 90:10 wheat: acha flours showed no significant difference in their sensory properties. The 80:20 composite bread gave significantly lower sensory scores for all the sensory parameters.