Effect of emulsifiers on wheat bread quality

GÓMEZ A.V.; AÑÓN M.C.; PUPPO M.C.

Santiago de Chile

Congreso; II Conferencia Latinoamericana de Cereales; 2011

GRANOTEC

The use of emulsifiers in breadmaking has an important role because of its function as improving additives. During preparation of bread they increase strength and extensibility of dough. In fermentation period enhance gas retention and prevent the collapse of the dough. In baking process improve texture and reduced water loss. Therefore, these additives improve shelf life and textural characteristics of bread. The objective of this work was to study the effect of SSL, DATEM and a blend of both emulsifiers (SSL-DATEM, 1:1) (0.5 and 1% w/w levels, flour base) on bread quality of different formulations. For this purpose, breads with and without (control dough, CB) emulsifiers were prepared. Quality analysis of fresh bread samples was carried out by measuring loaf weight and volume and determining specific volume (volume/weight). Moisture and hardness of bread crumb was evaluated on fresh and storaged (20.5ºC, 24 and 72 hours) breads. Breads with emulsifiers showed higher specific volume than CB, being bread with SSL 0.5% the sample with the highest value. Breads elaborated with DATEM presented the lowest difference in this parameter respect to CB. SSL-DATEM samples produce bread that imparted an intermediate behaviour between bread prepared with SSL or DATEM.    Only fresh breads with DATEM showed lower crumb moisture than CB. Increasing storage time of all samples diminished crumb moisture content and showed lower values than CB. In fresh breads, formulations with emulsifiers showed lower crumb firmness than CB. After 72 hours of storage, the firmness of all samples was higher than those of fresh ones. At this period of time, samples with SSL and with SSL-DATEM 1% showed the smoothest crumbs.  Results showed that both emulsifiers were able to increment loaf volume and extend shelf life of storaged breads, being SSL more effective than DATEM. Due to their high hydrophilic/lipophilic balance, this kind of emulsifiers promotes the aggregation of gluten proteins by binding to the hydrophobic sites of proteins surface, leading a strong matrix that will produce breads with good volume and texture.