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 charac teristics according to a fractionated factorial design, L(32). Quality of formulated fresh breads was related with chemical and physical pro perties. Additive effects were highly dependent on both the flour type and the breadmaking process used. Most of them performed as initial c rumb softeners, effects being more pronounced in whole breads. Hydroco lloids showed similar softening effects to emulsifiers. Chemical param eters of doughs and breads were mainly influenced by the addition of e mulsifiers. Antistaling additives also showed some secondary effects o n other sensory properties (e.g., flavour and eatability), resulting i n different crumb firmness-bread quality relationships. Synergistic an d antagonistic interactions between additives were summarized (DATEMS SL, alpha-amylaseSSL, alpha-amylase*HPMC).