BREADMAKING: IMPROVING QUALITY
CONTENTS 1 INTRODUCTION TO BREADMAKING INTRODUCTION WHEAT AND ITS SPECIAL PROPERTIES CONVERTING WHEAT TO ? OUR FOOD SAFETY AND NUTRITION MAKING BREAD FUNCTIONAL INGREDIENTS BREAD IN THE FUTURE REFERENCES 2 BREADMAKING: AN OVERVIEW BREAD DOUGH DEVELOPMENT BREADMAKING PROCESSES WHAT DETERMINES BREAD QUALITY? DOUGH MIXING AND PROCESSING CELL CREATION DURING MIXING DOUGH PROCESSING GAS BUBBLE CONTROL DURING DOUGH PROCESSING PROVING AND BAKING FUTURE TRENDS SOURCES OF FURTHER INFORMATION AND ADVICE PART I WHEAT AND ? OUR QUALITY 3 THE CHEMISTRY AND BIOCHEMISTRY OF WHEAT THE STRUCTURE AND COMPOSITION OF THE WHEAT KERNEL WHEAT CARBOHYDRATES WHEAT PROTEINS WHEAT LIPIDS WHEAT ENZYMES AND THEIR ROLES PIGMENTS AND THEIR STRUCTURES RECENT DEVELOPMENTS IN WHEAT UTILISATION 4 TECHNIQUES FOR ANALYSING WHEAT PROTEINS SEPARATION METHODS ANALYSING MOLECULAR PROPERTIES RHEOLOGICAL MEASUREMENTS INFRARED SPECTROSCOPY NMR SPECTROSCOPY ELECTRON SPIN RESONANCE SPECTROSCOPY ACKNOWLEDGEMENTS 5 WHEAT PROTEINS AND BREAD QUALITY INTRODUCTION: CEREAL PROTEIN CLASSI? CATION CEREAL PROTEINS AND BREADMAKING QUALITY PROLAMIN STRUCTURE AND BREAD QUALITY SOLUBLE PROTEINS, XYLANASE INHIBITORS AND BREAD QUALITY DETERGENT-SOLUBILISED PROTEINS AND BREAD QUALITY GENOMICS AND THE WHEAT GRAIN PROTEOME CONCLUSION AND FUTURE TRENDS 6 WHEAT STARCH STRUCTURE AND BREAD QUALITY INTRODUCTION: THE IMPORTANCE OF STARCH STRUCTURE TO BREAD QUALITY STARCH PROPERTIES AND BAKING PERFORMANCE PHYSICO-CHEMICAL PROPERTIES OF STARCH IN RELATION TO THE BAKING PROCESS STARCH STRUCTURE AND CHEMICAL COMPOSITION 7 ASSESSING GRAIN QUALITY THE IMPORTANCE OF QUALITY ASSESSMENT AT HARVEST THE GRAIN CHAIN ANALYSIS DURING BREEDING TO ACHIEVE QUALITY TARGETS ANALYSIS ON-FARM TO ACHIEVE QUALITY TARGETS SAMPLING AIMS AND METHODS ANALYSIS AT GRAIN RECEIVAL TO ACHIEVE QUALITY TARGETS ANALYSIS DURING STORAGE AND TRANSPORT TO ACHIEVE QUALITY TARGETS ANALYSIS IN BUYING AND BLENDING TO ACHIEVE ? OUR- QUALITY TARGETS 8 MILLING AND ? OUR QUALITY FLOUR MILLING RECENT DEVELOPMENTS IN ? OUR MILLING FLOUR MILLING AND ? OUR QUALITY MILLING RESEARCH THE FUTURE OF ? OUR MILLING CONCLUSION 9 WHEAT BREEDING AND QUALITY EVALUATION IN THE US WHEAT CLASSI? CATION SELECTION OF WHEAT VARIETIES WITH DESIRED CHARACTERISTICS 10 IMPROVING WHEAT PROTEIN QUALITY FOR BREADMAKING: THE ROLE OF BIOTECHNOLOGY WHEAT GLUTEN PROTEINS AND DOUGH STRENGTH HIGH MOLECULAR WEIGHT (HMW) SUBUNITS AND BREAD QUALITY THE GENETIC TRANSFORMATION OF WHEAT MANIPULATING HMW SUBUNIT COMPOSITION AND DOUGH PROPERTIES PROSPECTS FOR USING GENETIC MODI? CATION (GM) TO IMPROVE WHEAT PROCESSING QUALITY 11 NOVEL APPROACHES TO MODIFYING WHEAT ? OUR PROCESSING CHARACTERISTICS AND HEALTH ATTRIBUTES: FROM GENETICS TO FOOD TECHNOLOGY EXPLOITING NATURAL VARIATION IN GLUTEN PROTEINS TO MODIFY WHEAT QUALITY THE GENETIC MODI? CATION OF WHEAT USE OF NON-WHEAT ? OURS TO MODIFY BREAD QUALITY ATTRIBUTES MODI? CATIONS TO REDUCE WHEAT ALLERGY AND INTOLERANCE CONCLUSIONS PART II DOUGH DEVELOPMENT AND PARTICULAR BREAD INGREDIENTS 12 BREAD AERATION AND DOUGH RHEOLOGY: AN INTRODUCTION INTRODUCTION: THE APPEAL OF RAISED BREAD AND THE UNIQUE RHEOLOGY OF WHEAT ? OUR DOUGHS THE HISTORY OF BREAD AERATION STUDIES THE HISTORY OF DOUGH RHEOLOGY STUDIES METHODS FOR STUDYING BREAD AERATION AND DOUGH RHEOLOGY BREADMAKING – A SERIES OF AERATION/RHEOLOGY INTERACTIONS THE FUTURE OF BREAD AERATION AND RHEOLOGY RESEARCH FURTHER READING 12 10 REFERENCES 13 THE MOLECULAR BASIS OF BREAD DOUGH RHEOLOGY FACTORS AFFECTING DOUGH RHEOLOGY POLYMER NETWORKS IN DOUGHS THE MOLECULAR MECHANISM OF ENERGY STORAGE IN DOUGH HOW MUCH DOUGH RHEOLOGY CAN WE EXPLAIN? 14 THE ROLE OF WATER IN DOUGH FORMATION AND BREAD QUALITY DOUGH AS A DISPERSED SYSTEM WATER DISPLACEMENTS AND TIME-DEPENDENT PROPERTIES OF THE DOUGH 15 FOAM FORMATION IN DOUGH AND BREAD QUALITY PRINCIPLES OF FOAM FORMATION AND STABILITY SURFACE-ACTIVE DOUGH COMPONENTS THE ROLE OF THE AQUEOUS PHASE OF DOUGH ANALYTICAL TECHNIQUES 16 CONTROLLING BREAD DOUGH DEVELOPMENT DOUGH RHEOLOGY DURING MIXING DOUGH DEVELOPMENT OXIDISING AND REDUCING AGENTS THE EFFECTS OF MIXER TYPE THE RADICAL BREAD PROCESS CONTROLLING DOUGH DEVELOPMENT EMERGING METHODS FOR CONTROLLING DOUGH DEVELOPMENT 16 10 SOURCES OF FURTHER INFORMATION AND ADVICE 16 11 REFERENCES 17 MOLECULAR MOBILITY IN DOUGH AND BREAD QUALITY MOLECULAR MOBILITY IN DOUGH DOUGH PROPERTIES IN BAKING CONTROLLING MOLECULAR MOBILITY TO IMPROVE BREAD QUALITY 18 THE USE OF REDOX AGENTS IN BREADMAKING THE REDOX STATE IN ? OUR REDOX REACTIONS DURING PROCESSING REDOX AGENTS: OXIDANTS AND REDUCTANTS 19 APPLICATIONS OF ENZYMES IN BREADMAKING THE NATURE OF ENZYMES THE COMMERCIAL PRODUCTION OF ENZYMES GENETICALLY MODI? ED ORGANISM (GMO) APPLICATIONS IN BREADMAKING BAKING EXAMPLES 19 10 REFERENCES 20 WATER CONTROL IN BREADMAKING INTRODUCTION: WATER COMPOSITION AND PROPERTIES WATER IN BREADMAKING DOUGH FORMATION WATER ACTIVITY AFTER BAKING PART III BREAD SENSORY QUALITY, SHELF LIFE AND SAFETY 21 BREAD AROMA THE FORMATION OF VOLATILE COMPOUNDS DURING BREADMAKING EXTRACTION AND ANALYSIS OF BREAD VOLATILE COMPOUNDS VOLATILE COMPOSITION OF BREAD HOW CAN BREAD AROMA BE IMPROVED? 22 APPLICATIONS OF TEXTURE ANALYSIS TO DOUGH AND BREAD PRINCIPLES AND TYPES OF INSTRUMENTAL ANALYSIS AS APPLIED TO DOUGH PRINCIPLES AND TYPES OF INSTRUMENTAL ANALYSIS AS APPLIED TO BREAD 23 BREAD STALING BREADCRUMB STRUCTURE BREAD STABILITY ANTI-STALING AGENTS 24 MOULD PREVENTION IN BREAD INTRODUCTION: THE PROBLEM OF MOULDS IN BREAD CURRENT TECHNIQUES FOR MOULD CONTROL AND THEIR LIMITATIONS DEVELOPING NEW METHODS FOR MOULD CONTROL 25 MYCOTOXIN CONTAMINATION OF WHEAT, ? OUR AND BREAD INTRODUCTION: MYCOTOXIN CONTAMINATION OF FOODS SOME PERSISTENT PROBLEMS ASSOCIATED WITH THE PRESENCE OF MYCOTOXINS IN THE FOOD CHAIN PARENT MYCOTOXINS IN CEREALS OCCURRING IN BREAD AND BAKERY PRODUCTS LEGISLATION DEVELOPMENTS IN ANALYTICAL TECHNIQUES THE DEVELOPMENT OF NON-INVASIVE AND RAPID (SCREENING) TECHNIQUES PART IV PARTICULAR BREAD PRODUCTS 26 IMPROVING THE QUALITY OF BREAD MADE FROM PARTIALLY BAKED, REFRIGERATED AND FROZEN DOUGH FROZEN PART-BAKED TECHNOLOGY NON-FERMENTED FROZEN DOUGH TECHNOLOGY PRE-FERMENTED FROZEN DOUGH TECHNOLOGY ENERGY DEMAND FOR THE BAKE-OFF TECHNOLOGIES 27 NUTRITIONALLY ENHANCED WHEAT ? OURS AND BREADS THE NUTRITIONAL VALUE OF WHEAT THE EFFECT OF PROCESSING ON THE NUTRITRIONAL VALUE OF WHEAT DIFFERENT APPROACHES TO INCREASE THE NUTRITIONAL VALUE OF WHEAT ? OUR NUTRITIONAL IMPROVEMENT OF WHEAT ? OURS DURING BREADMAKING INGREDIENTS FOR ENRICHING WHEAT-BAKED GOODS 28 FORMULATING BREADS FOR SPECI? C DIETARY REQUIREMENTS WHEAT ALLERGY AND COELIAC DISEASE GLYCAEMIC INDEX AND GLYACEMIC LOAD BREAD HIGH IN DIETARY ? BRE 29 IMPROVING THE QUALITY OF HIGH-? BRE BREADS SOURCES OF ? BRE CHALLENGES IN HIGH-? BRE BAKING IMPROVING THE QUALITY OF ? BRE-ENRICHED FOODS 30 THE QUALITY OF BREADS MADE WITH NON-WHEAT ? OURS NON-WHEAT PAN BREADS TRADITIONAL NON-WHEAT BREAD PRODUCTS QUALITY ISSUES