A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread

Abstract

The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably in the creation of wheat bread, as a leavening agent. CO2 GH were produced with the use of food grade amino acids called promoters. The article emphasizes an interesting approach by using a hybrid combination of yeast and CO2 GH. The current study is based on a comparative evaluation of leavening agents in bread with (1) GH with promoters (20–70% GH) and (2) GH with promoters + yeast as a partial replacement (25–75%). The results obtained are then also compared with those of standard yeast bread along with the effects on wheat bread quality parameters such as volume, specific volume, hardness, moisture content, baking loss, and pore size. The GH bread with promoters had baking losses that were equivalent to the quality of traditional yeast bread. The breads with 60% and 70% GH with promoters had the best outcomes when compared with standard yeast bread. When a combination of CO2 GH with promoters (20–70%) and yeast (25–75%) was used in the study, the best combinations were obtained with 70% GH + 50% yeast and 70% GH + 75% yeast. Additionally, this article clarifies some potential future uses for CO2 GH as leavening agents in the bread industry, with a discussion of potential limitations as well as the cost efficiency of the developed technology. This information could help in the creation of new methods and standards for better CO2 GH selection for usage in other bakery goods.

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

“…It was discovered that the standard made with yeast, EW, and RF had significantly more browning than the other standard bread made only with EW and RF or the standard made with AC, EW, and RF. The reason might be attributed to the fact that yeast impacts bread color by producing secondary metabolites via several metabolic pathways via non-enzymatic chemical processes such as Maillard and caramelization [ 21 , 22 , 23 ], which generate brown colored chemicals during baking [ 24 , 25 , 26 ]. Moreover, it was found that the addition of 40% GH in the wheat bread along with gelling agents AC, EW, and RF further enhanced the physical appearance of the bread in comparison to the standards that were made alone with EW and RF or AC, EW, and RF combinations ( Figure 1 ).…”

“…The CO 2 GH was created in a reactor installed at the Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany, in conjunction with installation help from the Institute of Fluid Mechanics (LSTME), FAU Erlangen, Germany [ 3 , 21 , 22 ]. The CO 2 GH was created by pouring 500 mL of distilled water mixed with natural amino acids as promoters into the reactor vessel, which was connected to the CO 2 gas cylinder at a pressure of 37 bars and a temperature of 273.15 K. After the gas molecules have been dissolved at a low temperature, the GH synthesis begins with nucleation and lasts three hours [ 3 , 21 ].…”

“…Thus, the usage of the starch-based dough gives it a higher viscosity, and increases its gas-holding capacity and foam stability [ 18 , 19 ]. Apart from this, all the gelling agents or flour improvers mentioned above are natural, thus the addition of such ingredients would not pose a threat to human health [ 20 , 21 , 22 ].…”