Agriculture Reference
In-Depth Information
Table 14.1
Effect of acerola cherry powder on the Farinograph and Extensograph
properties of model dough systems
Farinograph properties
Extensograph properties
Active
ingredient
Development
time (minutes)
Stability
(Brabender
units)
Degree of
softening
(Brabender units)
Resistance
(Brabender
units)
Extensibility
(cm)
Control
3
4.5
120
255
17.9
Ascorbic
acid
2.5
6.5
70
495
16.9
Acerola
cherry
2.5
8.5
65
505
14.7
Notes:
Development time is time taken for the dough to reach maximum resistance to mixing from the start
of mixing.
Stability is a measure of the tolerance of the fl our to mixing.
Degree of softening is the difference in height between the centre of the graph at maximum
resistance to mixing and the centre of the graph at a point 12 minutes later.
Resistance is the maximum point in the resistance versus distance trace of the extensogram.
Extensibility is the distance the dough stretches before it breaks.
Source: Data courtesy of Campden BRI, Chipping Campden, UK.
The experimental data in Table 14.1 show that the extract of the acerola cherry
matched the dough development time with ascorbic acid and made the dough
more stable as well as reducing the degree of softening in Farinograph mixing
trials. The resistance to deformation was similar to that of the chemical form of
the ascorbic acid, although the extensibility of the dough was reduced. The lower
extensibility may be problematic during sheeting operations during processing
and may limit expansion during proof and in the early stages of baking where
oven spring occurs. However baking trial results show that loaf volume and crumb
structure were similar to that of the chemically produced ascorbic acid (Fig. 14.1);
textural properties were also found to be similar. This work at Campden BRI
demonstrated that the performance of chemical additives such as ascorbic acid
can be achieved with natural materials (Sahi 2010). This allows greater choice of
additives to be used especially where clean labelling is desired.
14.2.6 Naturally produced materials with preservative properties
in baked goods
Baked goods have a short shelf life in terms of spoilage by bacteria, yeasts and
moulds due to the high water activity of products such as bread. Preservatives
such as propionic acid and sorbic acid and their salts are commonly used in order
to extend the mould-free shelf life of bakery products. Natural mould inhibitors
are also being used, for example, those made by fermenting wheat and whey
products to produce organic acids such as acetic, propionic or lactic acids.
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