Bread Making: Improving Quality

608 Pages·2003·4.83 MB·English

by  Stanley P Cauvain

Bread making
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Bread making
Improving quality
Edited by
Stanley P. Cauvain
Published byWoodhead PublishingLimited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in NorthAmerica byCRC PressLLC
2000Corporate Blvd,NW
Boca Raton FL33431
USA
First published 2003,Woodhead Publishing Limitedand CRC PressLLC
(cid:223) 2003,Woodhead Publishing Limited
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Woodhead Publishing LimitedISBN 1 855735539 (book); 1855737124 (e-book)
CRC Press ISBN 0-8493-1762-2
CRC Press ordernumber:WP1762
Cover designbyThe ColourStudio
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(e-mail: [email protected])
Typeset byMHL Typesetting Limited,Coventry, Warwickshire
Printed byTJ InternationalLimited, Padstow,Cornwall, England
Contents
Contributor contact details ............................................. xiii
1 Introduction ....................................................... 1
S. Cauvain, Campden and Chorleywood Food Research
Association, UK
1.1 Wheat and its special properties ............................. 2
1.2 Converting wheat to flour .................................... 3
1.3 Making bread ................................................ 4
1.4 Functional ingredients ....................................... 5
1.5 Bread in the future ........................................... 6
1.6 References ................................................... 7
2 Breadmaking: an overview ........................................ 8
S. Cauvain, Campden and Chorleywood Food Research
Association, UK
2.1 Introduction .................................................. 8
2.2 Bread dough development ................................... 10
2.3 Breadmaking processes ...................................... 11
2.4 What determines bread quality? .............................. 14
2.5 Dough mixing and processing ............................... 17
2.6 Cell creation during mixing .................................. 19
2.7 Dough processing ............................................ 20
2.8 Gas bubble control during dough processing ................. 23
2.9 Proving and baking .......................................... 24
2.10 Future trends ................................................. 26
vi Contents
2.11 Sources of further information and advice ................... 27
2.12 References ................................................... 27
Part I Wheat and flour quality .................................... 29
3 The chemistry and biochemistry of wheat ........................ 31
H. Cornell, RMIT University, Australia
3.1 Introduction: the structure of the wheat kernel ............... 31
3.2 Wheat carbohydrates ......................................... 34
3.3 Wheat proteins ............................................... 44
3.4 Wheat lipids ................................................. 57
3.5 Wheat enzymes .............................................. 60
3.6 Pigments ..................................................... 61
3.7 Future trends in wheat utilisation ............................ 61
3.8 Sources of further information and advice ................... 65
3.9 References ................................................... 66
4 Assessing grain quality ............................................ 71
C. Wrigley and I. Batey, Wheat CRC and Food Science Australia
4.1 Introduction: the interaction of genotype with the
environment .................................................. 71
4.2 The importance of variety ................................... 73
4.3 Environmental factors affecting grain quality ................ 76
4.4 Storage and transport ........................................ 79
4.5 Critical quality attributes and their analysis .................. 80
4.6 Grain quality bargaining ..................................... 91
4.7 Future trends ................................................. 92
4.8 Sources of further information and advice ................... 92
4.9 References ................................................... 92
5 Techniques for analysing wheat proteins ......................... 97
A. M. Gil, University of Aveiro, Portugal
5.1 Introduction .................................................. 97
5.2 Separation methods .......................................... 98
5.3 Analysing molecular properties .............................. 99
5.4 Rheological measurement .................................... 101
5.5 Infrared spectroscopy ........................................ 103
5.6 NMR spectroscopy ........................................... 105
5.7 Electron spin resonance spectroscopy ........................ 111
5.8 Future trends ................................................. 113
5.9 References ................................................... 115
Contents vii
6 Wheat proteins and bread quality ................................ 121
E.N.ClareMills,N.Wellner,L.A.Salt,J.RobertsonandJ.A.Jenkins,
Institute of Food Research, UK
6.1 Introduction: cereal protein classification .................... 121
6.2 Cereal proteins and breadmaking quality ..................... 128
6.3 Prolamin structure and bread quality ......................... 129
6.4 Soluble proteins, xylanase inhibitors and bread quality ...... 133
6.5 Detergent-solubilised proteins and bread quality ............. 135
6.6 Genomics and the wheat grain proteome ..................... 136
6.7 Conclusion and future trends ................................. 139
6.8 Acknowledgements .......................................... 139
6.9 References ................................................... 139
7 Starch structure and bread quality ............................... 145
A.-C. Eliasson, Lund University, Sweden
7.1 Introduction: the importance of starch structure to bread
quality ....................................................... 145
7.2 Starch properties and baking performance ................... 146
7.3 Starch structure .............................................. 151
7.4 Starch structure and bread quality ........................... 156
7.5 Future trends ................................................. 160
7.6 Sources of further information and advice ................... 161
7.7 References ................................................... 161
8 Improving wheat quality: the role of biotechnology ............. 168
P. R. Shewry, University of Bristol, UK
8.1 Introduction .................................................. 168
8.2 Wheat gluten proteins ........................................ 168
8.3 HMW subunits and bread quality ............................ 171
8.4 The genetic transformation of wheat ......................... 175
8.5 Manipulating HMW subunit composition and
dough properties ............................................. 177
8.6 Future trends: improving bread quality ...................... 180
8.7 Sources of further information and advice ................... 182
8.8 Acknowledgements .......................................... 182
8.9 References ................................................... 182
9 Analysing wheat and flour ........................................ 187
M. Hajsˇelova´, Consultant, UK and A. J. Alldrick, Campden and
Chorleywood Food Research Association, UK
9.1 Introduction .................................................. 187
9.2 Sample collection and preparation ........................... 189
9.3 Grain quality parameters ..................................... 189
9.4 Flour quality: protein ........................................ 191
9.5 Flour quality: starch and other attributes ..................... 195
viii Contents
9.6 Conclusion ................................................... 197
9.7 Sources of further information and advice ................... 197
9.8 References ................................................... 198
10 Milling and flour quality ......................................... 200
C. Webb and G. W. Owens, Satake Centre for Grain Process
Engineering, UK
10.1 Introduction .................................................. 200
10.2 Flour milling ................................................. 201
10.3 Flour milling and flour quality ............................... 210
10.4 Milling research .............................................. 216
10.5 The future of flour milling ................................... 217
10.6 Conclusion ................................................... 218
10.7 References ................................................... 218
11 Modifying flour to improve functionality ....................... 220
C. A. Howitt, L. Tama´s, R. G. Solomon, P. W. Gras, M. K. Morell,
F. Be´ke´s and R. Appels, CSIRO Plant Industry, Australia
11.1 Introduction .................................................. 220
11.2 Definition of some key terms and components ............... 221
11.3 Protein modification and breadmaking quality ............... 225
11.4 Genetic modification of flour properties ..................... 239
11.5 References ................................................... 245
12 The nutritional enhancement of wheat flour .................... 253
C. M. Rosell, IATA-CSIC, Spain
12.1 Introduction .................................................. 253
12.2 The nutritional value of wheat ............................... 255
12.3 Increasing the nutritional value of wheat flour ............... 257
12.4 Improving the nutritional value of wholewheat flours ........ 262
12.5 Future trends: protein supplementation and fibre
enhancement ................................................. 263
12.6 Sources of further information and advice ................... 266
12.7 References ................................................... 266
Part II Dough and bread quality ................................... 271
13 The molecular basis of dough rheology ......................... 273
P. S. Belton, University of East Anglia, UK
13.1 Introduction .................................................. 273
13.2 Factors affecting dough rheology ............................ 274
13.3 Polymer networks in dough .................................. 277
13.4 The molecular mechanism of energy storage in dough ....... 279
13.5 How much dough rheology can we explain? ................. 283
Contents ix
13.6 Future trends ................................................. 284
13.7 Sources of further information and advice ................... 285
13.8 Acknowledgement ........................................... 286
13.9 References ................................................... 286
14 Molecular mobility in dough and bread quality ................ 288
Y. H. Roos, University College Cork, Ireland
14.1 Introduction .................................................. 288
14.2 Molecular mobility in dough ................................. 289
14.3 Dough properties in baking .................................. 295
14.4 Controlling molecular mobility to improve bread quality .... 298
14.5 Future trends ................................................. 301
14.6 Sources of further information and advice ................... 302
14.7 References ................................................... 302
15 The role of water in dough formation and bread quality ...... 306
A. Schiraldi and D. Fessas, University of Milan, Italy
15.1 Introduction .................................................. 306
15.2 Dough as a disperse system .................................. 307
15.3 Water displacements in dough ............................... 309
15.4 Dough proofing and baking .................................. 312
15.5 Dough freezing .............................................. 315
15.6 Future trends ................................................. 317
15.7 Sources of further information and advice ................... 317
15.8 References ................................................... 318
16 Foam formation in dough and bread quality ................... 321
P. Wilde, Institute of Food Research, UK
16.1 Introduction .................................................. 321
16.2 Foam formation .............................................. 322
16.3 Foam stability ................................................ 324
16.4 Surface active dough components ............................ 328
16.5 The aqueous phase of dough and foam formation ............ 330
16.6 Dough composition and foam stability ....................... 333
16.7 Processing stages and foam stability ......................... 339
16.8 Analytical techniques ........................................ 340
16.9 Future trends ................................................. 344
16.10 Sources of further information and advice ................... 345
16.11 References ................................................... 346
17 Bread aeration ................................................... 352
G. M. Campbell, Satake Centre for Grain Process Engineering, UK
17.1 Introduction .................................................. 352
17.2 The development of bread aeration studies .................. 355
17.3 Aeration during breadmaking: mixing ....................... 357