Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Abstract

Proper gas cell stability during fermentation and baking is essential to obtain high‐quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface‐active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air–water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.

Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread

“…A continuous and cross-linked gluten network is a prerequisite for the superior baking performance of bread because it could confer better gas retention during the dough fermentation stage, which is crucial for bread to have a large specific volume, fine crumb structure, and excellent texture Figure presents representative SEM and CLSM images of different doughs.…”

“…A continuous and cross-linked gluten network is a prerequisite for the superior baking performance of bread because it could confer better gas retention during the dough fermentation stage, which is crucial for bread to have a large specific volume, fine crumb structure, and excellent texture. 30 Although IWWB was slightly inferior to RWB that presented a more uniform, coherent, and honeycomb-like gluten network structure (Figure 3C1−C3), it is highly acceptable and understandable as the fiber content of IWWB is significantly higher than that of RWB. The results were correlated with those of baking performance, implying that the more continuous the gluten network of the dough, the better the baking performance of the bread.…”

Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems

“…Gas cells in bread dough can be stabilized (i) indirectly by strain hardening of the viscoelastic gluten network that promotes uniform gas cell expansion (van Vliet, 2008) and/or (ii) directly by interfacial stabilization by surface‐active constituents in the dough aqueous phase. Janssen, Wouters, and Delcour (2021) have recently reviewed the formation and stabilization of gas cells in bread dough. We will therefore not discuss this topic in the present paper in detail.…”

Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread

“…(Peña, 2002). The gases produced during the rising of the dough and the ability of the dough to hold these gases makes a substantial difference in bread quality as illustrated in Figure 1 (Janssen et al, 2021). The journey of bread making started during Neolithic times; history proves that the mixing of bread with other sources is not a recent tale.…”