Science assignment on: Carbohydrates products

Introduction:

According to researches, it has been found that break is baked by using carbohydrate products that are generally made up of wheat or any other meal-flour, water, and salt. It also consists of either leavened that contains yeast or unleavened that is without yeast (Ensmiger et al 1995). Bread can be found easily and anywhere around. Moreover, it comes in different flavours, texture, colours and shapes. In addition, it is considered as a staple food in Europe and Africa where it is used generally in every meal. Bread is considered good for health as it has low fat and made up of carbohydrate, protein, vitamin and mineral that provide energy.

Furthermore, the bread industry has made good progress by implementing new technologies, latest techniques and better processes and materials such as commercial ovens, emulsifier, conveyor belts and liquid sponge brew bread making process. The main factor that led the said industry for undergoing changes mainly were the customer’s demands, their, awareness of healthy food products. Besides, the busy lifestyles and schedules entailed the companies to produce better quality, quantity and in large scale production therefore the product itself has a long shelf-life (Junqueira et al 2008).

On the other hand, there are a few bread manufacturing firms that are using oxidizing agents, ascorbic acid, enzymes such as Amylase and shortening which are known for animal fats or plants oil and yeast to improve the quality of the dough.

There is a special enzyme Lipoxygenase which is mainly used to bleach the flour pigments through oxidation of carotenoid releasing lipids improving dough theology and also improve the loaf’s volume and helps making it thick.

In sum, Ascorbic acid is also added to flour in order to improve it because on one hand it decreases the tackiness of the dough and on the other hand increases loaf’s volume and improves the crumb structure.

Afterward, shortening is used at the time of dough baking. It expands the size of the loaf by expanding the size of dough using gas cell. On the other front, it makes the bread’s shelf life better and makes its layers tender and thinner. Besides, the shortening makes the bread crumbs softer with improved flavors (Dr. Rosalie Durham 2012).

Another oxidizing agent used by bread manufacturers is fungal enzymes-protease. It reduces the time for dough mixing because this weakens the sulphide bridges and peptide bonds available in wheat protein used for making bread. Next, Amalyse has a capability to quickly convert starches to sugar dough fermentation in further proofing stages (Dr. Rosalie Durham 2012).

After such stages, bread volume and crumbs structure is improved and quality is maintained while dough handling is taken care further for its enhancement. Then, small amount of oiligoascchide sugars are produced in order to increase the baked flavor of the bread crust (Dr. Rosalie Durham 2012).

Furthermore, there is a protein Gluten that has its two main components gliadin and glutenin. In this context, Gluten is the component which is found in wheat flour. It provides strength and extends the size of dough. On the other front, Gliadin refers to glycoprotein which is presented in wheat and in many other cereals. While making bread, it is important to provide elasticity to the dough. In the process of dough kneading, these two proteins are hydrated and make Disulfide bridges that further produce a gluten matrix. This complex gluten matrix is used as a recycling process in which s-s bonds break and then reform many other small bonds. Thus, this whole process provides strength to the gluten structure in the bread. Once it reaches at its maximum strengths, dough is over mixed and made loose in terms of its strength so that it could be made elastic again. Afterward, a few bread improvers are added in small amount in order to either improve the overall process or to improve end product’s quality but not at the cost of bread’s consistent quality. It has been noticed that oxidative enzymes such as Glucose oxidize which is added to the matrix have a strong and positive impact on dough thiol-disulphide system (Goesaert et al 2005).

One of the authors Bloksman articulated that oxidative agents have an effect on theology of the dough’s interchange reaction that is between sulphydryl and disulfide groups network. In turn, it takes Gluten into account to enhance the dough’s stiffness (Bolksman, 1968).

In addition, emulsifier consisting of saturated fatty acid that is added to the bread making process would reduce the rate of staling and also the solid fat (Eliasson and Larsson 1993, Kamel, 1992).

The shorten mainly butter is used in making bread because of its good taste while softers, liquid fats and oils are applied for maintaining its equalities (Smith R Paul and Johansson Jenny 2004).

Consequently, a model highlighted that there are fat crystals connected to the gas cell in the dough and at the time of baking, fat crystals makes the size of cell bigger (Brooker 1996).

Material & Method:

5 trials of bread test formula was done-

It included Blank control, Positive control, Shortening, Ascorbic acid & Amylase. Each formula was tested for two times. First, Humidity cabinet was pre heated to 37C at 85%RH for proofing. Then, the oven was pre heated to 205C, 10 minutes before baking. The components added for black control were plain flour, salt, dry yeast and water in amount of 755 g, 15g, 11.5g, and 44ml respectively. Next, For positive control there was the addition of shortening, ascorbic acid, nova mill (Amylase) in 15g, 0.075g, 0.045g amount respectively. All these components were added at the temperature of 37C.

Water was added gradually with these bread mixers after every 10 minutes to convert their mixture into dough. After that, the bread got transferred in a bowl of metal which was established on the top of an electronic scale that was set on zero. The, the total weight of the dough was noticed. The consistency of the dough was also examined to stretch it out and to make elastic. Hand kneading was also done until it forms in a window.

Furthermore, it was kept for 10 minutes. Afterward, 600g weight of the dough was placed in a tray to bake it. Each bread was passed through a mono molder and then kept back in the tray for 10 minutes along with a tea towel covering the dough. Same process was followed to get pass each bread through mono molder. Then the breads were kept in humidity controlled cabinet at 37C      with 85% moist heat for 50 minutes. Next, each bread was transferred to the oven with fan on high at 205C for next 25 minutes. Finally, each loaf was brought out from the oven and was kept for let them cool down for 30 minutes.

Secondary method: Gluten extraction from flour:

Dough was prepared with 10g of hard flour containing in a baker and 6ml of buffer sodium chloride and kept for 10 minutes. In addition, a nylon made cloth was set beneath the bowl. Let the tap run, dough is squeezed slowly by the hand until the water converts into milky color and then it is considered that starch has been removed. To test that starch has completely been removed or not, few drops of iodine are added to a small ball of dough. If it turns black then starch is still present in the dough. Then, gluten is made dry for 2 minutes and it is weighted on a watch glass. Afterward, the same process can be repeated with 10 of soft flour and the results can be checked in this regard.

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