Cereal Chem. 70:373-377   |  VIEW ARTICLE

Effects of Emulsifiers and Hydrocolloids on Whole Wheat Bread Quality: A Response Surface Methodology Study.

E. Mettler and W. Seibel. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The effects of monodiglyceride (MDG), diacetyl tartaric ester of monoglycerides (DATEM), guar gum (GG), and carboxymethylcellulose (CMC) on the rheological properties of whole wheat flour dough and the functional properties of the final product were investigated. A response surface model was used to evaluate the effects observed and to determine the optimum formulation for whole wheat bread. The study included 44 combinations of the following independent variables: MDG (0.0-0.6 parts), DATEM (0.0-0.6 parts), GG (0.0-1.0 parts), and CMC (0.0-1.0 parts). Dough properties measured for each combination formulation were final proof time, fermentation stability, dough elasticity, and dough height. The oven rise was followed during the baking process. Bread quality attributes determined were specific volume, crumb grain, crumb elasticity, and increase in crumb firmness during storage. Whole wheat bread with a high volume, good crumb grain, and excellent shelf life was produced using 0.3 parts MDG, 0.6 parts DATEM, 0.15 parts GG, and 0.6 parts CMC. The results suggest that emulsifiers and hydrocolloids can be combined in a baking improver, contributing to optimum functional properties of whole wheat bread.