Bread making

Copyright 2003, Woodhead Publishing Limited

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Bread making
Improving quality
Edited by Stanley P. Cauvain

Copyright 2003, Woodhead Publishing Limited

Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2003, Woodhead Publishing Limited and CRC Press LLC 2003, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 553 9 (book); 1 85573 712 4 (e-book) CRC Press ISBN 0-8493-1762-2 CRC Press order number: WP1762 Cover design by The ColourStudio Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail: macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International Limited, Padstow, Cornwall, England

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Contents

Contributor contact details 1 Introduction S. Cauvain, Campden and Chorleywood Food Research Association, UK 1.1 Wheat and its special properties 1.2 Converting wheat to flour 1.3 Making bread 1.4 Functional ingredients 1.5 Bread in the future 1.6 References

2 Breadmaking: an overview S. Cauvain, Campden and Chorleywood Food Research Association, UK 2.1 Introduction 2.2 Bread dough development 2.3 Breadmaking processes 2.4 What determines bread quality? 2.5 Dough mixing and processing 2.6 Cell creation during mixing 2.7 Dough processing 2.8 Gas bubble control during dough processing 2.9 Proving and baking 2.10 Future trends

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2.11 2.12 Part I 3

Sources of further information and advice References Wheat and flour quality

The chemistry and biochemistry of wheat H. Cornell, RMIT University, Australia 3.1 Introduction: the structure of the wheat kernel 3.2 Wheat carbohydrates 3.3 Wheat proteins 3.4 Wheat lipids 3.5 Wheat enzymes 3.6 Pigments 3.7 Future trends in wheat utilisation 3.8 Sources of further information and advice 3.9 References Assessing grain quality C. Wrigley and I. Batey, Wheat CRC and Food Science Australia 4.1 Introduction: the interaction of genotype with the environment 4.2 The importance of variety 4.3 Environmental factors affecting grain quality 4.4 Storage and transport 4.5 Critical quality attributes and their analysis 4.6 Grain quality bargaining 4.7 Future trends 4.8 Sources of further information and advice 4.9 References Techniques for analysing wheat proteins A. M. Gil, University of Aveiro, Portugal 5.1 Introduction 5.2 Separation methods 5.3 Analysing molecular properties 5.4 Rheological measurement 5.5 Infrared spectroscopy 5.6 NMR spectroscopy 5.7 Electron spin resonance spectroscopy 5.8 Future trends 5.9 References

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Wheat proteins and bread quality E. N. Clare Mills, N. Wellner, L. A. Salt, J. Robertson and J. A. Jenkins, Institute of Food Research, UK 6.1 Introduction: cereal protein classification 6.2 Cereal proteins and breadmaking quality 6.3 Prolamin structure and bread quality 6.4 Soluble proteins, xylanase inhibitors and bread quality 6.5 Detergent-solubilised proteins and bread quality 6.6 Genomics and the wheat grain proteome 6.7 Conclusion and future trends 6.8 Acknowledgements 6.9 References Starch structure and bread quality A.-C. Eliasson, Lund University, Sweden 7.1 Introduction: the importance of starch structure to bread quality 7.2 Starch properties and baking performance 7.3 Starch structure 7.4 Starch structure and bread quality 7.5 Future trends 7.6 Sources of further information and advice 7.7 References Improving wheat quality: the role of biotechnology P. R. Shewry, University of Bristol, UK 8.1 Introduction 8.2 Wheat gluten proteins 8.3 HMW subunits and bread quality 8.4 The genetic transformation of wheat 8.5 Manipulating HMW subunit composition and dough properties 8.6 Future trends: improving bread quality 8.7 Sources of further information and advice 8.8 Acknowledgements 8.9 References Analysing wheat and flour elova , Consultant, UK and A. J. Alldrick, Campden and M. Hajs Chorleywood Food Research Association, UK 9.1 Introduction 9.2 Sample collection and preparation 9.3 Grain quality parameters 9.4 Flour quality: protein 9.5 Flour quality: starch and other attributes

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9.6 9.7 9.8 10

Conclusion Sources of further information and advice References

Milling and flour quality C. Webb and G. W. Owens, Satake Centre for Grain Process Engineering, UK 10.1 Introduction 10.2 Flour milling 10.3 Flour milling and flour quality 10.4 Milling research 10.5 The future of flour milling 10.6 Conclusion 10.7 References Modifying flour to improve functionality s, R. G. Solomon, P. W. Gras, M. K. Morell, C. A. Howitt, L. Tama ke s and R. Appels, CSIRO Plant Industry, Australia F. Be 11.1 Introduction 11.2 Definition of some key terms and components 11.3 Protein modification and breadmaking quality 11.4 Genetic modification of flour properties 11.5 References The nutritional enhancement of wheat flour C. M. Rosell, IATA-CSIC, Spain 12.1 Introduction 12.2 The nutritional value of wheat 12.3 Increasing the nutritional value of wheat flour 12.4 Improving the nutritional value of wholewheat flours 12.5 Future trends: protein supplementation and fibre enhancement 12.6 Sources of further information and advice 12.7 References Dough and bread quality

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Part II 13

The molecular basis of dough rheology P. S. Belton, University of East Anglia, UK 13.1 Introduction 13.2 Factors affecting dough rheology 13.3 Polymer networks in dough 13.4 The molecular mechanism of energy storage in dough 13.5 How much dough rheology can we explain?

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13.6 13.7 13.8 13.9 14

Future trends Sources of further information and advice Acknowledgement References

Molecular mobility in dough and bread quality Y. H. Roos, University College Cork, Ireland 14.1 Introduction 14.2 Molecular mobility in dough 14.3 Dough properties in baking 14.4 Controlling molecular mobility to improve bread quality 14.5 Future trends 14.6 Sources of further information and advice 14.7 References The role of water in dough formation and bread quality A. Schiraldi and D. Fessas, University of Milan, Italy 15.1 Introduction 15.2 Dough as a disperse system 15.3 Water displacements in dough 15.4 Dough proofing and baking 15.5 Dough freezing 15.6 Future trends 15.7 Sources of further information and advice 15.8 References

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Foam formation in dough and bread quality P. Wilde, Institute of Food Research, UK 16.1 Introduction 16.2 Foam formation 16.3 Foam stability 16.4 Surface active dough components 16.5 The aqueous phase of dough and foam formation 16.6 Dough composition and foam stability 16.7 Processing stages and foam stability 16.8 Analytical techniques 16.9 Future trends 16.10 Sources of further information and advice 16.11 References Bread aeration G. M. Campbell, Satake Centre for Grain Process Engineering, UK 17.1 Introduction 17.2 The development of bread aeration studies 17.3 Aeration during breadmaking: mixing

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17.4 17.5 17.6 17.7 17.8 17.9 17.10 18

Aeration during proving Aeration during baking Future trends Conclusions Acknowledgements Further reading References

Measuring the rheological properties of dough B. J. Dobraszczyk, The University of Reading, UK 18.1 Introduction: dough rheology and bread quality 18.2 The role of rheology in quality control 18.3 Rheological tests 18.4 Descriptive rheological measurements 18.5 Fundamental rheological tests 18.6 Baking quality and rheology 18.7 Future trends 18.8 References Controlling dough development S. Millar, Campden and Chorleywood Food Research Association, UK 19.1 Introduction 19.2 Dough rheology during mixing 19.3 Dough development 19.4 The effects of mixer type 19.5 Controlling dough development 19.6 Emerging methods for controlling dough development 19.7 Future trends 19.8 Sources of further information and advice 19.9 References

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The use of redox agents H. Wieser, German Research Centre of Food Chemistry, Germany 20.1 Introduction 20.2 The redox state in flour 20.3 Redox reactions during processing 20.4 Redox agents: oxidants and reductants 20.5 Future trends 20.6 Sources of further information and advice 20.7 References

21 Water control in baking S. P. Cauvain and L. S. Young, Campden and Chorleywood Food Research Association, UK 21.1 Introduction: water composition and properties

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21.2 21.3 21.4 21.5 21.6 21.7 21.8 21.9 22

Hygrometry and water hardness The water absorption capacity of flour Dough formation Proving and baking Water activity and the shelf-life of bread Future trends Sources of further information and advice References

Improving the taste of bread R. L. Wirtz, Consultant, USA 22.1 Introduction 22.2 Elements of bread flavor 22.3 Ingredients and flavor: flour and water 22.4 Ingredients and flavor: yeast and lactic acid fermentation 22.5 Processing and flavor: mixing, fermentation and baking 22.6 Innovations in bread flavor 22.7 References High-fibre baking K. Katina, VTT Biotechnology, Finland 23.1 Introduction 23.2 Sources of fibre in baking 23.3 Problems in high-fibre baking 23.4 Improving the quality of high-fibre bread 23.5 Future trends 23.6 References Mould prevention in bread N. Magan, M. Arroyo and D. Aldred, Cranfield University, UK 24.1 Introduction: the problem of mould in bread 24.2 Current techniques for mould control and their limitations 24.3 Developing new methods for mould control 24.4 Future trends 24.5 Sources of further information and advice 24.6 References

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Detecting mycotoxin contamination of cereals C. Waalwijk, Plant Research International, The Netherlands 25.1 Introduction: the problem of mycotoxin contamination 25.2 Mycotoxins in the food chain 25.3 Detecting mycotoxins 25.4 The regulatory context 25.5 Future trends 25.6 References

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26

Improving wheat quality O. K. Chung, Agricultural Research Service USDA, USA, S.-H. Park, Kansas State University, USA and M. Tilley and G. L. Lookhart, Agricultural Research Service USDA, USA 26.1 Introduction 26.2 US wheat classification and grading 26.3 Breeding and wheat quality 26.4 Quality indices and tests 26.5 Predicting the breadmaking quality of wheat 26.6 Future trends 26.7 References Preventing bread staling P. Chinachoti, University of Massachusetts, USA 27.1 Introduction 27.2 Economic significance of staling 27.3 The process of bread staling 27.4 Factors affecting bread staling 27.5 Techniques for preventing bread staling 27.6 Future trends 27.7 Sources of further information and advice 27.8 References

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Contributor contact details

Chapters 1 and 2
S. Cauvain Campden and Chorelywood Food Research Association Chipping Campden GL55 6LD UK Tel: +44(0)1386 842135 Fax: +44(0)1386 842150 E-mail: s.cauvain@campden.co.uk

Chapter 4
Dr C. Wrigley Food Science Australia PO Box 52 North Ryde NSW 1670 Australia Tel: 612-9490-8401 Fax: 612-9490-8499 E-mail: Colin.Wrigley@csiro.au

Chapter 3
Prof H. Cornell Dept of Applied Chemistry RMIT University GPO Box 2476 V Melbourne, Victoria 3001 Australia Fax: (613) 9639 1321 E-mail: hugh.cornell@rmit.edu.au

Chapter 5
Dr A. M. Gil Department of Chemistry University of Aveiro 3810-193 Aveiro Portugal Tel: +351-234-370707 Fax: +351-234-370084 E-mail: agil@dq.ua.pt

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Chapter 6
Dr E. N. C. Mills Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK Tel: +44(0)1603 255000 Fax: +44(0)1603 507723 E-mail: clare.mills@bbsrc.ac.uk

Chapter 9
M. Hajs elova Pump Cottage Blacksmiths Lane Beckford Tewksbury GL20 7AH UK Tel: +44(0)1386 882105 E-mail: anton.mirka@hron.fsnet.co.uk A. J. Alldrick Campden and Chorleywood Food Research Association Chipping Campden GL55 6LD UK Tel: +44(0)1386 842127 Fax: +44(0)1386 842150 E-mail: a.alldrick@campden.co.uk

Chapter 7
Prof. A.-C. Eliasson Department of Food Technology, Engineering and Nutrition Center for Chemistry and Chemical Engineering Lund University PO Box 124 S-221 00 Lund Sweden Tel: +46-46-222-9674 Fax: +46-46-222-9517 E-mail: ann-charlotte.eliasson@livsteki.lth.se

Chapter 10
Prof. Colin Webb Satake Centre for Grain Process Engineering UMIST PO Box 88 Manchester M60 1QD UK Tel: +44 (0)161-200-4379 Fax +44 (0)161-200-4399 E-mail: colin.webb@umist.ac.uk

Chapter 8
Prof. P. R. Shewry Rothamsted Research Harpenden AL5 2JQ UK Tel: +44(0)1582 763133 Fax: +44(0)1582 763010 E-mail: peter.shewry@bbsrc.ac.uk

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Chapter 11
Prof. R. Appels Department of Agriculture Murdoch University Locked Bag 4 Bentley Delivery Centre WA 6983 Australia Tel: 61-08-9368-3544 Fax: 61-08-9474-2840 E-mail: rappels@central.murdoch.edu.au rappels@agric.wa.gov.au

Chapter 14
Prof. Yrjo H. Roos University College Cork, Department of Food and Nutritional Sciences Cork Ireland Tel: +353-21-4902386 Fax: +353-21-4270213 E-mail: yrjo.roos@ucc.ie

Chapter 15
Prof. A. Schiraldi DISTAM, Universita di Milano Via Celoria 2 20133 Milano Italy Tel: +39-02-5031-6634 Fax: +39-02-5031-6632 E-mail: alberto.schiraldi@unimi.it

Chapter 12
Dr C. M. Rosell Cereal Laboratory Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) PO Box 73 Burjasot 46100 Valencia Spain Tel: 34-96-3900022 Fax: 34-96-3636301 E-mail: crosell@iata.csic.es

Chapter 16
Dr Peter Wilde Food Materials Science Division Institute of Food Research Norwich Research Park Norwich NR4 7UA UK Tel: +44 (0)1603-255258 Fax: +44 (0)1603-507723 E-mail: peter.wilde@bbsrc.ac.uk

Chapter 13
Prof. P. S. Belton School of Chemical Sciences and Pharmacy University of East Anglia Norwich NR4 7TJ UK Tel: +44-1603-593984 Fax: +44-1603-592003 E-mail: P.belton@uea.ac.uk

Chapter 17
Dr Grant Campbell Satake Centre for Grain Process Engineering

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Department of Chemical Engineering UMIST PO Box 88 Manchester M60 1QD UK Tel: +44 (0)161-200-4472 Fax: +44 (0)161-200-4399 E-mail: grant.campbell@umist.ac.uk

Chapter 20
Dr Herbert Wieser Deutsche Forschungsanstalt fu r Lebensmittelchemie Lichtenbergstrasse 4 DE-85748 Garching Germany Fax: +49 89 289 14183 E-mail: h.wieser@Lrz.tum.de

Chapter 18
Dr Bogdan Dobraszczyk School of Food Biosciences The University of Reading PO Box 226 Whiteknights Reading RG6 6AP UK Tel: +44(0)1189 318714 Fax: +44(0)1189 310080 E-mail: b.dobraszcyk@reading.ac.uk

Chapter 21
L. S. Young Cereals & Cereal Processing Division Campden and Chorleywood Food Research Association Chipping Campden Gloucestershire GL55 6LD UK Tel +44 (0)1386 842134 Fax: +44 (0)1386 842150 E-mail: lys@baketran.demon.co.uk

Chapter 19
Dr S. Millar Baking Technology Manager Department of Baking and Cereals Processing Campden and Chorleywood Food Research Association Chipping Campden Gloucestershire GL55 6LD UK Tel: +44 (0)1386-842157 Fax: +44 (0)1386-842150 E-mail: s.millar@campden.co.uk

Chapter 22
Dr R. L. Wirtz 664 Chimney Hill Circle Evans GA 30809 USA E-mail: walther@knology.net

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Chapter 23
Dr K. Katina VTT Biotechnology Tietotie 2 PO Box 1500 02044 VTT Finland E-mail: kati.katina@vtt.fi

Chapter 26
Dr O. K. Chung, Dr M. Tilley and Dr G. L. Lookhart Agricultural Research Service USDA Grain Marketing and Production Research Center 1515 College Ave. Manhattan, KS66502 USA Tel: 785-776-2703 Fax: 785-537-5534 E-mail: okchung@gmprc.ksu.edu Dr S.-H. Park Kansas State University USA Tel: 785-776-2708 Fax: 785-537-5534 E-mail: seokho@gmprc.ksu.edu

Chapter 24
Prof. N. Magan Biotechnology Centre Cranfield University Silsoe Bedford MK45 4DT UK Tel: +44 (0)1525-863539 Ext 3786 Fax: +44 (0)1525-863540 E-mail: n.magan@cranfield.ac.uk

Chapter 25
C. Waalwijk Plant Research International Droevendaalsesteeg 1 6704 PB Wageningen The Netherlands Tel: +31 317 476 286 Fax: +31 317 418 094 E-mail: cees.waalwijk@wur.nl

Chapter 27
Prof P. Chinachoti Department of Food Science University of Massachusetts Amherst MA 01003 USA Tel: (413)-545-1025 Fax: (413)-545-1262 E-mail: pavinee@foodsci.umass.edu

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