The main classes of additives used in breadmaking are: (i) oxidants/reductants; (ii) emulsiiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities -to obtain speciic efects in bread (such as fat for crumb softness) -to the use of additives at much lower levels (max. 1%) and, more recently, to enzymes which are used in parts per million (ppm). According to many regulations, enzymes do not need to be declared on the label of the inal product, atending the "clean label" trend. We will describe the food additives used under each class, individually describing their mode of action and efects on dough rheology, during the breadmaking process, and on product quality. We will also describe the main enzymes currently used, dividing them according to the substrate they act on (gluten, starch, lipids, non-starch polysaccharides or NSPS), individually describing their mode of action and efects on dough rheology, during the breadmaking process, and on product quality. Legal aspects will also be addressed. We will conclude with future trends in the use of additives and processing aids in breadmaking.
The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylanase (XYL) and bacterial maltogenic alpha-amylase (AM) on pan bread. A 2³ Central Composite Rotatable Design was used and the bread quality parameters (dependent variables) were observed on the 1st, 5th and 9th days of shelf-life. The Response Surfaces obtained showed that, on day 1, all the enzymes affected the moisture and AM and XYL affected the water activity. On day 5 XYL affected the texture. Sensory analysis was carried out to evaluate the acceptance of the consumers. Differences between the samples were observed for "appearance", "color" and "texture" (α≤0,05). It is possible to conclude that enzymes can replace additives in "clean label" pan breads.
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