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Food Science and Technology International
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Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco

E. Armero

Laboratorio de Cereales. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73. 46100 Burjassot, Valencia, Spain

C. Collar

Laboratorio de Cereales. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73. 46100 Burjassot, Valencia, Spain

Straight and soured wheat breads formulated with antistaling additives (emulsifiers, hydrocol loids and fungal {alpha}-amylase) from white and whole flours were investigated for physico-chemical and sensory characteristics according to a fractionated factorial design, L32 . Quality of formulated fresh breads was related with chemical and physical properties. Additive effects were highly dependent on both the flour type and the breadmaking process used. Most of them performed as initial crumb softeners, effects being more pronounced in whole breads. Hydrocolloids showed similar softening effects to emulsifiers. Chemical parameters of doughs and breads were mainly influenced by the addition of emulsifiers. Antistaling additives also showed some secondary effects on other sensory properties (e.g., flavour and eatability), resulting in different crumb firmness- bread quality relationships. Synergistic and antagonistic interactions between additives were summarized (DATEM*SSL, {alpha}-amylase*SSL, {alpha}-amylase*HPMC).

Key Words: wheat bread • bread quality • additives • emulsifiers • hydrocolloids • enzymes

Food Science and Technology International, Vol. 2, No. 5, 323-333 (1996)
DOI: 10.1177/108201329600200506
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C. Collar, J. C. Martinez, and C. M. Rosell
Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance
Food Science and Technology International, December 1, 2001; 7(6): 501 - 510.
[Abstract] [PDF]