Antistaling additive effects on fresh wheat bread quality

Straight and soured wheat breads formulated with antistaling additives (emulsifiers, hydrocolloids and fungal alpha-amylase) from white and whole flours were investigated for physico-chemical and sensory characteristics according to a fractionated factorial design, L(32). Quality of formulated fresh breads was related with chemical and physical properties. Additive effects were highly dependent on both the flour type and the breadmaking process used. Most of them performed as initial crumb softeners, effects being more pronounced in whole breads. Hydrocolloids showed similar softening effects to emulsifiers. Chemical parameters of doughs and breads were mainly influenced by the addition of emulsifiers. Antistaling additives also showed some secondary effects on other sensory properties (e.g., flavour and eatability), resulting in different crumb firmness-bread quality relationships. Synergistic and antagonistic interactions between additives were summarized (DATEM*SSL, alpha-amylase*SSL, alpha-amylase*HPMC).