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Publicatie

Controlled release of iodate in bread making processes

Boek - Dissertatie

Bread is a major component of our daily human diet. During mixing and fermentation, a continuous wheat gluten protein network is formed that results in a viscoelastic dough. The properties of this protein network highly depend on the wheat gluten protein composition and eventually determine volume and texture of the final baked product.In industrial bread making, deficiencies and variations in flour quality have to be overcome to provide optimal and reliable end product quality. Redox agents such as potassium bromate or potassium iodate can be introduced into the bread making process to alter dough mixing properties, elasticity and extensibility, and to impact bread volume and bread crumb structure. The oxidizing effect of potassium bromate is optimal during bread making since it is especially active during later stages of fermentation and baking. However, there are serious potential health issues concerning bromate intake and carcinogenic hazard.Potassium iodate poses no health concerns but is much more reactive than potassium bromate and will already be active at dough mixing stage. Due to its fast oxidizing activity, it negatively impacts dough extensibility and results in lower bread volume and bread crumb quality. Therefore, the incorporation and encapsulation of iodate is optimized in this thesis for the optimal controlled release of iodate in bread making processes.A food-grade encapsulation material with good iodate selectivity is synthesized for the controlled release of iodate during fermentation and baking. Consequently, novel baking adjuvants and commercially interesting product for the bread making industry are developed at the end of this thesis. The concept of encapsulation and controlled release of redox agents is also generalized in a schematic 'flow chart' to summarize opportunities for fine-tuning the encapsulation material and adjust controlled release characteristics to specific baking schemes or alternative redox agents.
Jaar van publicatie:2018
Toegankelijkheid:Closed