Influence of additives on the rheological characteristics and baking quality of wheat flours

<p align="justify">The response of Indian commercially milled flour to different additives was studied. The incorporation of reducing agents, such as L-cysteine hydrochloride (L-cysteine HCl), reduced the water absorption capacity (WAC) and stability of medium-strong wheat flour as well as weak wheat flour. This effect was also shown by other reducing agents or enzymes; however,
the extent of change was found to be greater in medium-
strong wheat flour. Surfactants/emulsifiers, such
as glycerol monostearate, sodium stearoyl lactylate, and
diacetyl tartaric esters of monoglycerides (DATEM),
did not alter the WAC significantly, but marginally improved
the stability of the dough. The change observed
in the extensograph was greater with reducing agents
and enzymes. In general, use of L-cysteine HCl or aamylase
or protease reduced the resistance to extension
and increased the extensibility, depending on the level
of addition. L-cysteine HCl, however, gave a greater reduction in the resistance to extension in medium-strong
than in weak flour. On the other hand, use of surfactants/
emulsifiers increased the resistance to extension
and decreased the extensibility, and the effect was
greater with DATEM. The bread volume improved
considerably on incorporation of L-cysteine HCl, while
DATEM also increased the loaf volume considerably
at a 1% level in weak flour. Maximum improvement in
loaf volume was found for DATEM in the case of weak
flour, indicating that the responses of flour to different
additives were different.</p>