Cereal Chem 67:46-52   |  VIEW ARTICLE

The Effect of Formula Variations and Dough Development Method on Colombian Alinado Bread Properties.

J. E. Dexter, R. H. Kilborn, and K. R. Preston. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

The most popular bread in the Cali-Palmira region of Columbia is alinado bread, a hearth bread produced by a short process from a formula unusually rich in sugar, shortening, and (optionally) eggs. To determine effects on bread properties, sugar levels were varied from 2.5 to 10%, shortening levels from 2 to 16%, and egg levels from 0 to 13%. The main effect of high sugar content was yeast inhibition during fermentation leading to reduced bread specific volume. Specific volume also decreased when shortening was increased to 16%. The denser nature of high-sugar, high-fat breat caused firmer crumb properties. The lower baking absorption of high-shortening bread also contributed to firmer, less resilient crumb texture because of lower bread moisture content. The high water content of eggs reduced baking absorption and imparted a golden color to the bread, but aside from imparting a slight increase in loaf volume had little effect on bread properties. When doughs were developed by sheeting rolls, which is almost universal in Columbia, bread crumb was finer and softer than when doughs were developed by mixing.