Influence of dough improvers on whole-grain bread quality of einkorn wheat

Wholemeal products of einkorn wheat ( Triticum monococcum L.) could help to elevate the daily uptake of both dietary fibre and lutein, compounds which can assist the prevention of coronary heart disease and age-related macular degeneration, respectively. However, gluten strength and rheological properties of einkorn wheat are low and bran particles are reported to decrease bread volume and crumb elasticity of flours. It was demonstrated that the application of individual enzymes and/or emulsifiers or their application in mixtures can significantly improve bread volume and crumb firmness of whole-grain einkorn breads. Crumb porosity characteristics, however, were not affected. Synergistic interactions between the dough improvers can be supposed. The antithesis between the application of dough conditioners and the organic production of einkorn wheat, and optional methods for optimisation of whole-grain einkorn bread are discussed

Potential of adding isolated pentosans from rye-bran to improve gluten-free bread properties

Rye flour, frequently used in breadmaking in combination with the sourdough fermentation, is highly rich in araboxylans (AXs), also referred to pentosans. AXs are the most important thickening components in rye flour and it is important to distinguish between water-extractable or soluble AXs, which are responsible for positive effects on water holding capacity, bread volume, crumb texture and staling, and water-unextractable or unsoluble AXs, which have an opposite effect. Although different hydrocolloids and other agent have been well investigated for their use in gluten-free breads, the use of pentosans has not been exploited yet in this respect. The aim of the study, therefore, was to improve the performance of gluten-free bread by the addition of different amounts of soluble pentosans. Pentosans were isolated from rye bran and analyzed for chemical composition, monosaccharides distribution and protein content. The gluten content was calculated, too, based on RP HPLC analysis and it was below 20 ppm. Baking experiments with various gluten-free raw materials (gluten-free wheat starch, amaranth, quinoa, millets and others) and different amount of pentosans were then tested. Dough rheological properties were characterized with a Micro-Z-Arm Mixer similar to Farinograph. The addition of pentosan isolates resulted in significantly (p<0.05) higher technological properties of the gluten-free dough systems: dough stability and extensibility were improved, gluten-free bread volume was higher, crumb firmness softer when compared the control bread (no pentosan addition). The results suggest that pentosans have a good potential to improve gluten-free bread quality

Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

The objective of this study was to examine the influence of flour quality on the properties of bread made from pre-fermented frozen dough. The physicochemical parameters of 8 different wheat flours were determined, especially the protein quality was analysed in detail by a RP-HPLC procedure. A standardized baking experiment was performed with frozen storage periods from 1 to 168 days. Baked bread was characterised for specific loaf volume, crumb firmness and crumb elasticity. The results were compared to none frozen control breads. Duration of frozen storage significantly affected specific loaf volume and crumb firmness. The reduction of specific loaf volume was different among the used flours and its behaviour and intensity was highly influenced by flour properties. For control breads wet gluten, flourgraph E7 maximum resistance and RVA peak viscosity were positively correlated with specific loaf volume. However, after 1\u201328 days of frozen storage, wet gluten content was not significantly influencing specific loaf volume, while other parameters were still significantly correlated with the final bread properties. After 168 days of frozen storage all breads showed low volume and high crumb firmness, thus no significant correlations between flour properties and bread quality were found. Findings suggest that flours with strong gluten networks, which show high resistance to extension, are most suitable for frozen dough production. Furthermore, starch pasting characteristics were also affecting bread quality in pre-fermented frozen dough

Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

The addition of fat to gluten-free (GF) bread can influence several quality attributes, such as texture and starch retrogradation. Therefore, the aim of this study was to investigate the influence of different fats on GF bread properties using two different baking methods (conventional and ohmic heating), in order to understand how these affect the physical bread quality, the formation of amylose-lipid complexes and its effect on crumb firming behavior. Fats (coconut, rapeseed, butter, and palm) with different physico-chemical properties, and physical state (solid, liquid) were tested in standard GF bread formulations. Results showed that fat significantly improved crumb pore uniformity. Crumb texture and pasting properties were mostly influenced by the type of fat, storage time and baking method. Staling was delayed in all breads added with fat due to the formation of amylose-lipid complexes, which were highest with palm fat and were usually higher when baked by ohmic heating