EFFECT OF BREAD IMPROVERS ON SOME GENOTYPES VARYING IN HMW-GS COMPOSITION

摘要

Bread improvers are technically complex mixtures of food additives used in commercial bread manufacture to enhance a range of dough processing and end product quality attributes. A precise knowledge of the function of each component is required in order to optimise performance and avoid unnecessary dosage which conveys a significant associated cost. Genotypes, which are used in highly blended mixtures in bakers flour, vary widely in their loaf volume response at comparable protein content and hardness (Finney and Barmore, 1948), particularly with HMW-GS composition. It is well known that the Glu-Dl genome and particularly the 5+10 allele which conveys superior baking quality compared with other weaker combinations (Payne, 1987). However, relativelylittle has been published about the effect of bread improvers on the response of Australian germplasm varying in HMW-GS composition in the predominant Australian plant baking process - the Australian Rapid Dough method.