Bread: Chemistry of Baking

Abstract:

Numerous biochemical changes occur along breadmaking, which have direct consequences on the sensory attributes and nutritional quality of the fresh bread. The changes in the flour biopolymeric compounds take place during mixing, proofing, and baking. In those stages, endogenous enzymes from grains flour, yeasts, and sourdough exert an important effect on dough rheology and on the nutritional quality of bread. This article will be focussed on the chemical modifications induced by mechanical constraints and microbial action.

Año de publicación:

2015

Keywords:

• bread
• proteins
• lactic acid bacteria
• Mixing
• Yeast
• Baking
• Chemistry
• Hydrolysis
• Denaturation
• starch
• Proofing
• Dough

Fuente:

scopus