Dough Bread Quality Research Articles

Fractionation and Reconstitution Experiments Provide Insight into the Role of Wheat Starch and Gluten in Frozen Dough Bread Quality

Fractionation and Reconstitution Experiments Provide Insight into the Role of Wheat Starch and Gluten in Frozen Dough Bread Quality

Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread

The ascorbic acid modified starch coating solutions were developed based on the Central Compound Rotational Design (CCRD) and the variables were ascorbic acid and tomato powder. The dough was immersed in the coating solution to be analyzed for maximum expansion factor, bread crumb and crust color, specific volume, crumb image and Scanning Electron Microscopy (SEM). The results show that the corn starch with ascorbic also contributed to the expansion of the bread. The crust browning index decreased when the levels of ascorbic acid increase up to 1.6%, correlated with 4.0% of tomato powder; the best specific volume results for the breads samples were run 7 (4.25 cm3/g) and run 2 (3.84 cm3/g). In the data obtained, the inclusion of up to 7.5% of tomato powder in the solutions presented a browning index of crumb superior compared with others samples promoting a good quality bread. The use of ascorbic acid in the modification of the starch contributed to the increase of the specific volume of bread. The results were analyzed by second-order multivariate regression analysis and ANOVA with Tukey test at a significance level of 5% (p ≤ 0.05).

Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics

ABSTRACTThe effects of increasing levels of eight commercial fungal enzymes enriched in four types of activity (α‐amylase, protease, xylanase, or cellulase) on Japanese‐style sponge and dough bread quality and processing characteristics have been studied using a Canadian red spring wheat straight‐grade flour. At optimum levels, the enriched α‐amylases, xylanases, and cellulases increased loaf volume and bread score and reduced crumb firmness, while the proteases only reduced crumb firmness. For α‐amylases, xylanases, and cellulases, optimum levels for crumb firmness were obtained at higher levels of addition than for loaf volume and bread score. At high levels of addition, all four enriched enzyme types reduced loaf volume and bread score and increased crumb firmness relative to optimum levels, with the proteases showing the most dramatic effects. α‐Amylases and cellulases had little impact on dough mixing requirements, while xylanases increased and proteases greatly reduced mixing requirements. All enzymes at optimum levels reduced sheeting work requirements, resulting in softer more pliable dough. Optimum bread properties for α‐amylases, xylanases, and cellulases were attained within a relatively narrow range of dough sheeting work values. This similarity in response suggests a dominant common nonspecific mechanism for their improver action, which is most likely related to water release and the resulting impact on physical dough properties.

Australian wheat for the sponge and dough bread making process

This work investigates the suitability of Australian wheats for the sponge and dough bread market, and determines the wheat quality attributes most important for large loaf volume. A group of 30 genotypes was selected for quality testing and baking using a purpose-developed sponge and dough test baking method. Genotypes were grown at 2 sites in Queensland during winter of 2001 and 2002, and then grain from the field trials was tested in the laboratory. The traits measured included grain, flour, and dough quality, along with loaf volume as the main trait of interest. Glutenin alleles and Wx-B1 allele status of the genotypes were also determined. Genetic correlations were calculated between loaf volume and all the quality traits. The quality trait with the strongest relationship to loaf volume was flour swelling volume. Glutenin alleles and Wx-B1 alleles may also be important for sponge and dough bread quality but the data presented here were insufficient to draw strong conclusions. Consistent, large sponge and dough loaf volumes (>850 cm3) were achieved by the Batavia/Pelsart double haploids QT8753, QT10793, and QT10778. The wheat varieties Hartog and Kennedy also performed well. The work demonstrated that Australia can produce wheat suitable for this market.