EFFECT OF EMULSIFIERS AND FUNGAL α‐AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

Abstract

Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono-and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal a-amylase was also incorporated into the flour at 5-20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONSFlat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and 1 Corresponding 187 a-amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and a-amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. 188A. KOOCHEKI ET AL. 190A. KOOCHEKI ET AL.

Role of α‐Amylase in the Pasting Behavior of Wheat Flours Upon Storage

“…These increased values are not necessarily connected to the flour treatment but could also be caused by differences in wheat varieties or growing conditions. Nevertheless, an increase in dough development time and dough stability by emulsifier addition is expected . The modifications by ascorbic acid treatments are clearly represented by the flourgraph E7 (a device similar to the Brabender Extensograph) analysis.…”

Improvement of bread dough quality byBacillus subtilisSPB1 biosurfactant addition: optimized extraction using response surface methodology

“…Figure shows that dough with added 0.5 g kg −1 biosurfactant presented a better profile of gas retention overall in the control test and with 0.5 g kg −1 soya lecithin. In fact, it was demonstrated that emulsifier addition led to more cohesive dough and internal resistant structure, resulting in a better retention gas capacity under fermentation and consequently a higher specific volume …”

“…Chemical surfactants to preserve the textural characteristics of frozen dough have been described in many literature studies, leading to a better quality and texture profile of breads …”

Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems

“…LMW glutenins and HMW glutenins have molecular mass ranges between 30-40 kD and 70-150 kD, respectively (D'Ovidio & Masci, 2004;Payne et al, 1980). Sodium Stearoyl Lactylate (SSL) and Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) are anionic emulsifiers that are widely used in breadmaking (Aamodt, Magnus, Hollung, Uhlen, & Faergestad, 2005;Gómez et al, 2004;Koocheki, Mortazavi, Mahalati, & Karimi, 2009;Ribotta, Perez, León, & Añón, 2004;Selomulyo & Zhou, 2007). Due to their high hydrophilic-lypophilic balance (HLB) related to hydrophilic/hydrophobic character, these additives exhibit dough strengthening effects; although they can also promote emulsification, air incorporation and crumb softness (Stauffer, 1990).…”