Puk. J Agri sc: 1'01.

39(2;,2002

PREPARATION AND APPLICATION OF BREAD IMPROVER USING LOCALLY AVAILABLE INGREDIENTS

Salim-ur-Rehman, Javaid Aziz Awan, Imran Pasha, Nuzhat Huma, and Amer Mumtaz Department of Food Technology, University of Agriculture, Faisalabad - Pakistan.
Trials were conducted to develop the bread improvers taking weight to volume ratio as response factor which was affected by ascorbic acid and enzyme activated soy flour as independent variables, Calcium sulphate, ammonium chloride, potassium iodate. sodium chloride and starch were used in the formulation, Wheat and wheat flour contained moisture 8,32% and 13.97%. crude protein 13.48% and 13.07%, crude fat 2.34% and 1.40%, crude fiber 3.54% and 1.78%, total ash 1.45% and 0.81(~/o and NIT 70,87% and 68.97% respectively. Response surface methodology was used to optimize the effect of independent variables, Sensory evaluation of bread containing various improvers revealed that bread characteristics improved as a result of variation in these ingredients. Results of contour plots for weight to volume ratio, volume and grain texture of bread revealed that good quality bread could be produced with flour containing 0.5% newly developed improver. Maximum response was found with ascorbic acid in the range of 0,16-0.20% and soy flour from 18.71-22.85%. Farinographic characteristics such as water absorption, dough development time, resistance of dough and tolerance index also improved as a result of the addition of Improver. Key words: Improver, bread, ascorbic acid, soy flour, response surface, farinograph.

INTRODUCTION
Wheat flour is an important milled product of wheat which is used for bread production. Composition and nutritive value of wheat flour modulate widely due to factors like class, variety, soil. weather conditions and cultural practices. These factors in turn affect water absorption. mixing time and loaf volume of bread (Kent. 1983). Moreover, small baking plants often face problems while using the flour of varying characteristics for bread production (Chaudhry. 1991). The quality of bread can be enhanced by using bread improvers in dough which are very beneficial for the production of quality bread by baking industry (Matz, 1960). Optimization of bread improvers is of vital importance in maintaining bread of standard quality which can be achieved by applying response surface methodology (RSM). RSM uses the quantitative data to determine and simultaneously solve multivariate equations that specify the optimum product for a specified set of factors through mathematical models (Giovanni, 1983). It is also more efficient than traditional experimental procedures as it decreases both time and cost required to determine the optimum product (Khuri, 1992). The RSM technique has been applied successfully in the determination of oxidative requirements of no time dough (Baker et al.. 1988), optimization of Chinese wet noodle formulation (Shelke et al., 1990) and in the production of enhanced nutritional value savoury chapaties (Rehman et al., 1996). At present. a number of commercial bread improvers are imported in Pakistan. This incurs expenditure of precious foreign exchange, A need has been justified to prepare a bread improver from local ingredients to meet the requirements of local baking industry considering the properties of domestic wheat. This paper is an effort towards this direction.

MATERIALS AND METHODS

Wheat variety Punjab-96 was collected from Ayub Agricultural Research Institute, Faisalabad. The sample was cleaned by removing extraneous materials manually.

Tempering and milling of wheat The cleaned wheat was tempered by adding appropriate amount of water to raise the moisture content to 14 %. The wheat was conditioned in batches of 2 Kg by placing each one in air tight plastic containers. The amount of water required was calculated by using the formula described in the AACC (2000). Calculated amount of water was added to each container, mixed for 5 minutes and allowed to rest for 24 hours in order to distribute the moisture evenly. Milling was done with Quadrumate Senior Experimental Mill to obtain four milling fractions, i.e. high grade flour, low grade flour, shorts and bran. High grade and low grade flours were blended and kept in polyethylene bags for subsequent analyses Shorts and bran were discarded. Chemical analysis Wheat and flour were analyzed to determine moisture. crude protein, crude fiber, crude fat, total ash and NFE according to the methods described in AACC (2000). Ingredients for bread improvers Soybean was procured from the local market. After cleaning. it was soaked in water for 2 hours and spread on gunny - sacks. It was allowed to sprout for 18 hours. Sprouted soybeans were sun-dried and milled to get enzymatically active soy flour. Analytical grade chemicals i.e. calcium sulphate. ammonium chloride, potassium iodate, sodium chloride and ascorbic aeid were procured from a local scientific store. Formulation of bread improver The following basic formulation for bread improver preparation has been adopted (Matz, 1960). Starch was partially replaced by enzymatically active soy flour and ascorbic acid as determined by RSM model. Ingredients (Yoage Calcium sulphate 24.93 Ammonium chloride 9.38 Potassium iodate 0.22 100.00 Sodium chloride 24.93 Starch 40.54

154

Rehman. Awan. Pasha. Huma & Mumta: Optimization of bread improver Trials were conducted to get the levels of soy flour and ascorbic acid in the improver. Response surface methodology (Minitab Version 8.2, Minitab lnc., 308] Enterprise Drive, State College PA 1680] -3008, USA) was applied to optimize the bread improver. Calcium sulphate. ammonium chloride, potassium iodate and sodium chloride were taken as constant factors while soy flour and ascorbic acid levels were expressed as variable factors. The following model was fitted. Table I. Design matrix for two factors with blocks for fitting second order response model Blocks Treatments TI T2 1'3 T4 T5 T5 T5 T5 I I T6 T7 T8 T9 T5 T5 -2 10 0.05
-I

1991). The data pertaining to sensory evaluation of bread was statistically analyzed by using Analysis of Variance Technique (Steel and Torrie, ] 980).

RESULTS AND DISCUSSION

Proximate composition of wheat and flour It is obvious from the data (Table 2) that wheat variety Punjab96 had 8.32% moisture, 13A8~o crude protein. 1450 total ash, 3.54% crude fiber, 2.34% crude fat and 70.87(~0 nitrogen free extract (NFE). Flour from wheat variety Pb-96 contained 13.97% moisture. 13.07% crude protein, 0.8] % total ash, I. 78% crude fiber, IAO% crude fat and 68.97% nitrogen free extract (NFE). These results are not much different from the previous findings (Ali, 1980; Rehman et al., 1988; Mahmood et al.. 1989: Siddique. 1989 and Rehman. 1994). Milling performance The data on milling fractions is given in Table 3. It was observed that Pb-96 yielded 43.33% low grade flour. 26A5% high grade flour, 69.78% total flour, 25.31 % bran and 4.27% shorts. Milling loss was 0.64%. The results on total flour yield are in line with the findings of Akram (1990) for wheat variety LU-26S and Mahmood et al. (I 989) where the total flour yield ranged from 69.55-70.98% in some Pakistan wheat varieties. Table 2. Proximate composition of wheat (Punjab-96) and flour Composition (%) Moisture Crude protein Total ash Crude fiber Crude fat NFE (d.b) (d.b) (d.b) (d.b) (d.b) d.b.: Wheat variety 8.32 13A8
IA5

A -I
+1

B
-I -I +-1

-I +1 0 0 0 0 -2 +2 0 0 0 0 0 20 0.15 +1 25 0.20

+1 0 0 0 0 0 0 -2 +2 0 0 +2 30 0.25

Flour 13.97 13.07 0.81 1.78 lAO 82.93

A. Soy tlour (%) B. Asc. acid (%)

15 0.10

3.54 2.34 79.19 dry basis

Bread preparation Bread was prepared by using straight dough method as described in AACC (2000). The loaf volume was determined by rape seed displacement method. Sensory evaluation To asses the sensory quality of bread, the samples were presented to a panel of seven judges after 3, 12, 24 and 36 hours of baking. Scoring was done according to the modified score sheet given by Land and Shephard (I 988) for the sensory characteristics i.e. crust colour. crust character, crumb colour, grain texture, grain tenderness, flavour and taste. Maximum score assigned was 7, corresponding to excellent quality while. minimum score was 1 for extremely poor quality of bread. Technological characteristics of bread improvers The tlours containing bread improvers and control were technologically tested by using Brabender Farinogaph according to the method described in AACC (2000). Statistical analysis The data relevant to optimization phase was statistically analyzed using Response Surface Methodology (Minitab,

Table 3. Milling performance of wheat (Punjab-96) Milling Fraction High grade flour Low grade flour Total flour Bran Shorts Milling losses Quantity (%) 26A5 43.33
69.78

25.31 4.27 0.64

Optimization of bread improver Enzymatically active soy flour serves as bleaching. crumb softening and antistaling agent. It provides the bread with finer and tender grains and softer texture (Matz, 1960). Ascorbic acid is a slow acting oxidizing agent. It promotes the oxidation of sulthydral bonds thereby increasing S-S and S-H interchanges. These results in strengthening the gluten

155

Preparation and application ofbread improver

structure and making it more resistant to rough handling and provides higher loaf volume (Kent, 1983). Keeping in view the properties of these two ingredients, these were added to the improver formulation. Response surface methodology was used to optimize the bread improver containing enzymatically active soy flour and ascorbic acid. The proportion of enzymatically active soy flour ranged from 10-30 % in increments of 5%, while ascorbic acid ranged from 0.05-0.25% in increments of 0.05 % of the total formulation. Best fitting models were determined by regression procedures and used as predictors for the treatment factors and to estimate the properties of independent variables. The signs of the regression co-efficient within each equation reveal the direction of the effect of each independent variable, the squares and interactions (Table 5). The significant F values provided guidelines for model building (Table 4). The R2 values for the best fitting models were high (0.95, 0.94) for grain texture (3 h. 36 h), volume (0.68) and weight to volume ratio (0.66) for bread improver. Satisfactory levels of R2, CV % and model significance indicated good fit of models with no significant lack of fit. These results are consistent with previous findings (Shelke et al., 1990). Results regarding contour plots for weight to volume ratio, volume and grain texture (3 hours and 36 hours after baking) of bread revealed that satisfactory bread could be produced from an improver containing 18.71-22.85% soy flour and 0.16-0.20% ascorbic acid. Ascorbic acid from 50-200 ppm on the basis of flour weight was found to bring about great change in extensographic characteristics and improvement in baking quality of Indian commercial wheat flours (Ravi and Rao, 1995). Similar findings have been recorded by Kaur et al (1995) with the addition of 0.5% sodium stearoyl-2-lactylate together with 7.5% enzyme active soy flour. Table 5. Models for selected attributes used in response suface optimization phase Wt. to volume ratio: C1= 4.19 + 0.101 Block 1+ 0.125' Fact AI 0.149' Fact B - 0.116' AxA - 0.141' BxB - 0.230' AxB. Volume: C2= 362 + 9.0 Block 1+ 12.4' Fact A I 13.5' Fact B - 10.2' AxA - 12.9' BxB - 19.0' AxB. Grain texture: 3 hours after baking C1= 5.50 + 0.0020 Block 1+ 0.114' Fact A .~ 0.0617 Fact B - 0.104' AxA - 0.104' BxB - 0.0200' AxB 36 hours Cr 5.46 + 0.0420 Block 1-+ 0.1 14' Fact At 0.0775 Fact B - 0.0175' AxB
-----------------------_.0.104' AxA - 0.112' BxB

A non-significant effect was observed in the taste and flavour of bread due to improver addition. 1'4, 1'5, and 1'7 scored higher than other treatments. Farinographic characteristics The improver preparations produced during optimization phase were technologically studied usmg Brabender Farinograph. The results are presented in Table 7. It is obvious from the data that water absorption capacity. arrival time and dough development time increased with the addition of bread improvers. Water absorption ranged from 58.8% in control (TO) to 61.4% in 1'4, arrival time increased from I min. in control (TO) to 4.5 min. in 1'3, while dough development time accentuated from 3.5 min. in control (TO) to 5 min. in 13. 15. 1'6, 1'8 and

Table 4. Analysis of variance for evaluation of models for quality parameters of optimally prepared bread improvers

1'9. The increase in all the characteristics is primarily due to elevation in protein content by soy addition in the improver formulations. The results are in harmony with the previous findings of Sathe et al (1981) and U

Source Weight to volume ratio Improver Volume Improver Grain texture Improver (3 hI'S) Improver (36 hrs)

P
0.0151 0.0130 0.000 0.001

CV

R2

Ilah ( 1990). Dough stability ranged from 3.0 min. in control (TO) to 6.5 min. in 1'1 and 1'7. It might be attributed to the addition of enzymatically active soy flour into the improver as reported b) Shah et

2.29 2.48 23.72 17.71

5.70 5.71 0.82 1.046

0.66 0.68 0.95 0.94

al (1986).
Resistance of dough increased from 4.0 min. in control to 9.5 (min.) in 1'5 and 1'6. It might be due to increase in flour strength owing to improver addition (Siddique, 1(89). Softening of dough ranged from 80 BU in control to 120 BU in 1'2, 1'3, 1'4, 1'6 and 1'8. It might be attributed to arnylolytic changes due to sprouting of soybean. Khalid el
al.,

Sensory evaluation Breads prepared from improvers produced during optimization phase were evaluated for their sensory characteristics using modified score sheet of Land and Shepherd (1988). The data on sensory evaluation of bread are presented in Table 6. It is evident from the table that improver preparations enhanced sensory characteristics like crust colour. crust character, crumb colour, grain texture and grain tenderness. The results are in close agreement with the previous findings of Matz (1960), Hussain (1994) and Rehman (1994).

(1992) reported an increase in dough softening due to sprouting of

wheat. Tolerance index increased from 20 BU in control (TO) to 40 BU in 1'4, 1'5, 1'6 and 1'9. Kaur et al (1995) reported an increase in mixing tolerance owing to enzymatically active soy flour into wheat flour.

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Rehman, A wan, Pasha, Huma & Mumtaz

Table 6. Table of Means showing the effect of bread improver preparations on sensory characteristics of bread. Cha racteristics Crust colour Crust character Grain texture Grain tenderness TO= TI= T2= T3= T4= T5= T6= T7= T8= T9= Control Improver containing 15% soy flour 25% 15% 25% 20% 10% 30% 20% 70% + 0.10% ascorbic acid + " +0.20% " + " +0.15% " + + " +0.05% " +07')% " TO 5.3h 4.87i 5.05i 4.93h

T1
5.5f 4.99h 5.14f 5.23f

T2
5.7c 5.19f 5.29d 5.28e

T3 5.6e 5.15g 5.21e 5.22f

T4 5.8a 5.4cd 5.4lc 5.42c

T5 5.75b 5.49a 5.58a 5.57a

T6 5.4g 5.2ge . 5.06h 5.18g

T7 5.77b 5.46b 5.46b 5.46b

T8 5.6e 5.38a 5.llg 5.24f

T9 5.7c 5.32c 5.4c 5.36d

Table 7. Farinographic characteristics of bread improvers

Treatments
(%)

WA
(min)

AT
(min)

DS
(min)

RD
(min)

DO
(BU)

SD
(BU)

TI

TO 58.8 1.0 TI 59.4 1.0 T2 60.0 1.75 T3 60.2 4.50 T4 61.4 3.0 T5 60.2 4.0 T6 59.6 3.5 T7 61.2 2.5 T8 59.2 3.7 T9 61.2 3.0 WA: Water Absorption DS: Dough Stability DO: Dough Development TI: Tolerance Index BU: Brabender Unit

3.0 6.5 6.25 4.0 5.5 5.5 6.0 6.5 4.3 6.0

4.0 3.5 80 20 7.5 4.5 80 20 8.0 4.0 100 30 8.5 5.0 120 30 8.5 4.7 120 40 9.5 5.0 90 40 9.5 5.0 120 40 9.0 4.7 90 30 8.0 5.0 90 20 9.0 5.0 100 40 A T: Arrival Time RD: Resistance of Dough SO: Softening of Dough min: minute

CONCLUSION:
Comparing weight to volume ratios of bread prepared from local improvers and commercial improvers, it is concluded that T4 (improver B containing 25% enzymatically active soy flour and 0.2% ascorbic acid) and T5 (improver B containing 20% enzymatically active soy flour and 0.15% ascorbic acid) are quite comparable with commercial improvers. It is concluded that satisfactory bread can be produced from an improver containing 18.71 - 22.85% soy flour and 0.156 - 0.200% ascorbic acid.

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