Agriculture Reference
In-Depth Information
batter stability and delayed setting of the crumb, resulting in increased cake
volume. The enzyme improved crumb structure and softness, both directly after
baking and cooling, and during shelf life resulting in its extension by approximately
two weeks.
No-time dough processes in particular benefi t from the use of enzymes and
emulsifi ers. Broad specifi city lipases, which act on a range of lipid substrates
including triglycerides and phospholipids, have been shown to replace diacetyl
tartaric acid esters of monoglycerides (DATEM) in white and wholemeal bread
produced using no-time dough processes. The use of enzymes in bakery products
has been increasing and this trend is likely to continue. However, a number of
enzymes that are available to the baker are produced by fermentation processes
using genetically modifi ed organisms (GMOs), including those that act on starch
and help to extend the softness of the bread during storage and those that act on
lipid-like materials present naturally in fl our and whole egg and produce
emulsifi er-like molecules. There are enzymes available that are produced from
non-GMOs and other alternatives include malted wheat and barley. Although
having the advantage of being a natural product, the latter would not be expected
to match the performance of the enzymes produced by GMO biotechnology.
14.2.5 Utilisation of plant materials in dough development as alternatives
to ascorbic acid
The development of dough characteristics to possess a good balance of elastic and
viscous properties so that it can trap gas and pass through the various stages in
breadmaking (sheeting, moulding, etc.) requires the correct amount of energy
input during mixing. The dough is also required to be stabilised by oxidation
reactions such as that mediated by oxidative improvers such as ascorbic acid.
Ascorbic acid itself is a vitamin and present in varying amounts in fruits and
vegetables. However, as mentioned above, the majority of the ascorbic acid
produced for commercial use, such as in bakery products, is produced from
glucose by a seven-stage chemical process. It is therefore not considered to be a
natural product as it has undergone considerable chemical processing in its
manufacture.
Current consumer trends indicate that there is strong interest in active materials
that are derived from natural sources. The industry is therefore encouraged to
replace chemical-based improvers with more natural materials with similar
functionality. There are many plants that contain naturally high levels of ascorbic
acid and these include rosehip, cranberry, acerola cherry, kakadu plum and
cranberry. Rosehip extracts commercially available can vary considerably in
processing and composition depending on the supplier. For example, one extract
claimed to be pure, concentrated plant extract contained ethanol, which is included
to aid extraction of active ingredients. The alcohol of course will evaporate when
such an extract is included in a bakery product, but such an extract would not be
considered to be natural as judged against the guidelines provided by the FSA
guidelines.
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