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Can controlled functionalisation of flour mixtures with fewer additives be achieved?

Bread is a staple food in many cultures. Its honeycomb structure, and soft and crispy texture are all valued qualities. Controlling expansion in baking has relied mainly on the viscoelastic properties of the gluten network, while the variability between flour batches is smoothed with technological aids or additives. The approach is to better understand the role of flour constituents other than gluten, such as starch, in order to attempt a functionalisation using flour blends to achieve the desired expansion.

This project was conducted in partnership with the UR OPAALE, the UMR IATE and the UMR PANTHER, within the framework of the European project PRIMA-Flat Bread Mine coordinated by the BIA unit.

Analytical work revisited the stabilising/destabilising functions of the dough walls by the different components in a flour, in particular the starch grains, during rising and baking.

Two candidate mechanisms for dough wall stabilisation by starch were investigated: the release of material into the extragranular phase and the softening of starch grains. None of these have been studied under the conditions of moderate hydration of the bread dough.

The approach developed for this research combines micromechanical modelling, which is still underdeveloped in the food industry, and original measurement methods, which make it possible to follow the migration of matter at the scale of starch grains (Nuclear Magnetic Resonance, NMR) or to observe the formation of a film of dough forming a bubble under a microscope.

Can controlled functionalisation of flour mixtures with fewer additives be achieved?

This project was conducted in partnership with the UR OPAALE, the UMR IATE and the UMR PANTHER, within the framework of the European project PRIMA-Flat Bread Mine coordinated by the BIA unit.

Analytical work revisited the stabilising/destabilising functions of the dough walls by the different components in a flour, in particular the starch grains, during rising and baking.

Two candidate mechanisms for dough wall stabilisation by starch were investigated: the release of material into the extragranular phase and the softening of starch grains. None of these have been studied under the conditions of moderate hydration of the bread dough.

See also

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