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Effect of organic acids on bread quality improvement
Xueqian Su1, Fengfeng Wu1, Yuqing Zhang1
1School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
Food Chemistry
|December 26, 2018
Summary
Adding organic acids like fumaric acid to bread dough improves quality by increasing volume and reducing hardness. These acids enhance yeast activity and alter protein and starch structures, with fumaric acid showing the most significant effects.
Area of Science:
- Food Science
- Biochemistry
Background:
- Bread quality is influenced by dough composition and processing.
- Organic acids are known to affect dough properties and microbial activity.
Purpose of the Study:
- To investigate the impact of various organic acids on bread quality.
- To elucidate the mechanisms behind these quality improvements through analysis of yeast activity, proteolysis, and amylolysis.
Main Methods:
- Addition of acetic acid, lactic acid, malic acid, fumaric acid, and citric acid to bread dough.
- Measurement of bread specific volume, moisture content, pH, and hardness.
- Assessment of yeast activity, proteolysis, and amylolysis in acidified doughs.
Main Results:
- All tested organic acids improved bread quality, resulting in higher specific volume, lower moisture, lower pH, and reduced hardness.
- Yeast activity was enhanced, but gas retention decreased in acidified doughs.
- Organic acids reduced the molecular weight of proteins and starches, increasing free amino groups (NH2), free sulfhydryl (SH) groups, and reducing sugars, with 0.3% fumaric acid yielding the most significant changes.
Conclusions:
- Organic acids positively impact bread quality by modifying dough rheology and biochemical processes.
- Proteolysis and amylolysis are key mechanisms influenced by organic acid type and concentration.
- Gluten disulfide bond cleavage is primarily dependent on hydrogen ion (H+) concentration in the dough system.
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