Agricultural and Biological Sciences
8 years ago

Revolutionary Additives Boost Bread Quality Using Local Ingredients

Korean Journal of Food Science and Technology
Development of Composite Flours and Their Products Utilizing Domestic Raw Materials -Part VI. Effect of Additives on the Bread-making Quality with Composite Flours-
Hyong-Soo Kim, Hee-Ja Lee

Paper Summary

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The researchers tested different additives in bread made from a mix of wheat flour and other flours like barley, corn, potato, and sweet potato. They found that a mix of glyceryl monosterate (GMS) and sodium stearyl lactylate (SSL) increased the volume of bread made from corn, potato, and sweet potato flours. GMS and calcium stearyl lactylate (CSL) increased the volume of bread made from barley and wheat flour. Xanthan gum (XG) and polysaccharide (PS) had less effect on bread volume. Overall, the additives improved the texture and appearance of the bread made from the different flour mixes.