Process for making bread with addition of a gliadin-rich fraction, without incorporation of yeast food and emulsifier

摘要

A method for making bread is provided, wherein a gliadine-rich fraction which preferably contains at least 60 wt.% gliadine is used alone or with a protein hydrolysate in place of yeast food and emulsifiers, or in place of yeast food, emulsifiers and shortening, particularly non-natural shortening. The gliadine-rich fraction may be prepared as an extract product of wheat gluten with an aqueous, acidic solution of ethanol, an aqueous acidic liquid or an aqueous solution of ethanol. The protein hydrolysate product may include 30 to 80 wt.% of amino acids and is preferably incorporated in an amount of 0.02 to 0.1 wt.% based on the flour. The gliadine-rich fraction may be incorporated into the dough in an amount of 0.5 to 15 wt.% of the dough.