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Functional Ingredients

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Technology of Breadmaking

Abstract

The role of the main functional ingredients used in breadmaking are considered for the main groups of breadmaking processes. The physical and chemical character of fats, emulsifiers, oxidising agents, enzymes, preservatives and other functional ingredients are considered. Their contributions to the formation of a stable foam, dough rheology, gas retention in the dough final bread quality are discussed for a range of fermented products and breadmaking processes. The nature of the yeast microorganism and its manufacture of baker’s yeast are summarised and the main available types identified. The production of carbon dioxide gas in bread dough by baker’s yeast is detailed along with consideration of the factors which affect its gas production potential. The use of spontaneous fermentation using starter doughs is considered.

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Authors and Affiliations

  1. BakeTran, Witney, UK

    Stanley Cauvain

  2. International Institute of Agri-Food Security, Curtin University, Perth, Western Australia

    Stanley Cauvain

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  1. Stanley Cauvain
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Cauvain, S. (2015). Functional Ingredients. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_3

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