Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations
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ORIGINAL ARTICLE
Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations Md Mahfuzur Rahman1,2 • Senay Simsek1
Revised: 10 March 2020 / Accepted: 1 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract There is growing interest in the application of natural ingredients to replace chemical dough improvers in bread formulations in order to meet consumer demands of clean label products. The goal of this study was to evaluate the dough quality and baking quality of hard red spring (HRS) wheat flour blends to replace commercial dough improvers. Hard red winter (HRW) wheat flour is commonly used in bread and diner roll formulations. In this study, doughs were prepared by adding 10%, 20%, 30%, and 40% of HRS wheat flour to HRW wheat base-flour to compare the dough quality and baking quality relative to different levels of commercial improvers. Additional to commercial HRS flour, two commonly grown HRS wheat varieties (Glenn and Linkert) were included in the study. All of the HRS wheat flour blends had significantly (p \ 0.05) higher farinograph stability and extensograph resistance at 135 min than doughs containing most of the commercial additives. Bread flour with 40% Glenn and 40% Linkert showed the highest loaf volumes of 920 cm3 and 950 cm3, respectively with the firmness of 1553.50 and 1525.50 mN, respectively. Baking quality of HRS wheat flour blends also showed significant (p \ 0.05) correlation with dough rheology but commercial additives did not have the correlations. Therefore, HRS wheat flour may be used as a replacement for dough improvers, as it had better dough and bread properties compared to commercial
& Senay Simsek [email protected] 1
Department of Plant Sciences, Cereal Science Graduate Program, Department 7640, North Dakota State University, P.O. Box 6050, Fargo, ND 58108-6050, USA
2
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
additives and provides a great alternative for ‘‘clean-label’’ bread products. Keywords Clean label Dough improvers Dough conditioners Dough strengtheners Bread formulations
Introduction Bread is one of the most important sources of carbohydrates in the human diet (Dewettinck et al. 2008). The major ingredients used in bread formulations are flour, water, yeast, salt, sugar and the major components of flour are protein, carbohydrates, and lipid. The storage proteins of flour develop gluten network during hydration and the visco-elastic properties of gluten network are unique for breadmaking properties. Besides protein, starch also plays an important role in the rheological characteristics of dough by strengthening this network as they begin to swell upon heating (Zeleznak and Hoseney 1986). Besides the major ingredients, there are some minor ingredients used in bread formulations for overall quality improvement. Among minor ingredients, bakery improvers are used to aid production and improve certain quality factors of bread. These
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