Functional ingredients

  • Tony Williams
  • Gordon Pullen

Abstract

The most basic bread dough one might use to produce a baked product would of necessity contain the following minimum ingredients: flour, water, yeast and salt. However, even those most skilled in the art of baking would agree that at the very least it would be difficult to make bread of a high, consistent quality from only these raw materials. The baker has always, where expedient, added small amounts of extra ingredients to enhance dough performance during processing or to improve the quality of finished bread. In the past these materials would usually be foodstuffs in their own right, such as fat, sugars, honey and malt flour. Although the principal benefits were probably considered to be related to the eating properties of the final baked article, it must have become apparent that it was possible to produce modifications to the dough itself during processing which might be equally beneficial in the finished product.

Keywords

Sugar Steam Lipase Propionate Cysteine 

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Copyright information

© Springer Science+Business Media Dordrecht 1999

Authors and Affiliations

  • Tony Williams
  • Gordon Pullen

There are no affiliations available

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