Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

Abstract

The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by sizeexclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.

Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour

“…Preliminary studies at the Grain Research Laboratory (data not shown) with a range of Canadian flours confirmed the importance of proper dough development and the requirement for ascorbic acid at levels of about 40 ppm for optimum bread quality, consistent with previous studies of hearth bread quality (Grandvoinnet and Berger 1979;Faergestad et al 2000;Aamodt et al 2003). Oven temperature control and the control of steam added during the first few minutes were also critical to obtaining reproducible results.…”

“…Studies have shown that these characteristics can normally be achieved in hearth breads through the choice of flour with the appropriate strength properties and protein content (Dexter et al 1985, Faergestad et al 2000 and by manipulation of processing parameters with emphasis on proper dough development and fermentation (Grandvoinnet and Berger 1978, Dogan et al 1996, Faergestad et al 2000. For lean formula hearth breads, additives such as ascorbic acid and surfactants can also strongly influence bread properties (Grandvoinnet and Berger 1979;Aamodt et al 2003).…”

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

“…Three redox agents are used to selectively alter gluten network formation during production of laminated dough. Ascorbic acid (AA), widely used as flour improver, increases dough strength and reduces its stickiness (Aamodt et al, 2003). Potassium iodate (KIO 3 ), a fast-acting oxidizing agent, impacts the dough thiol-SS system and can thus affect glutenin subunit polymerization (Joye et al, 2009) thereby increasing dough strength.…”

Dough Properties Related to Baking Quality Using Principal Component Analysis Análisis De Componentes Principales Entre Propiedades De Masa Y Productos Panificados

“…The PCs are used as new axes in a plot of samples (score plot) and a corresponding plot of variables (loading plot). This makes it possible to get an overview of the data and to find which properties are related, and which properties are most important in distinguishing between samples (Aamodt et al, 2003). All variables were scaled to unit variance before analysis, and cross-validation was used for evaluation of the model.…”

“…This method projects the information in the original intercorrelated variables onto a small number of new variables, called principal components (PCs) (Aamodt et al, 2003).…”