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Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads

with added pea flour

Article in International Journal of Food Sciences and Nutrition · February 2011

DOI: 10.3109/09637486.2010.538671 · Source: PubMed

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 International Journal of Food Sciences and Nutrition,
2011; Early Online: 1–7

Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour

breads with added pea flour

MARIA C. ALASINO, CARLOS A. OSELLA, MARIA A. DE LA TORRE, & HUGO D. SANCHEZ

Instituto de Tecnologı́a de Alimentos, Facultad de Ingenierı́a Quı́mica, Universidad Nacional del Litoral, Santa Fe, Argentina
Int J Food Sci Nutr Downloaded from informahealthcare.com by 190.122.240.19 on 02/09/11

Abstract
Different amounts of sodium stearoyl lactylate (SSL) (X1) and azodicarbonamide (ADA) (X2) were analyzed to measure their
effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the
present work was to optimize the physical properties of dough (Y1Y2Y3Y4), the dough consistency during mixing (Y5Y6) and the
baking performance (Y7Y8Y9). A central composite design and second-order models for Yi were employed. For dough physical
properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA
between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture
scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that
for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1%
with ADA between 50 and 80 ppm.
For personal use only.

Keywords: Bread, pea flour, sodium stearoyl lactylate, azodicarbonamide

Introduction
There is renewed interest in the use of pea (Pisum
sativum) in value-added products. This vegetable is
interesting from a nutritional standpoint for its content
of protein, complex carbohydrates, dietary fiber,
minerals, vitamins and antioxidant compounds
(Urbano et al. 2004). Bread is not a complete food
since it does not contain an adequate quantity and
proportion of all essential amino acids for protein
synthesis. Refined flours are relatively low in protein
content and lysine-deficient; peas, instead, have a high
content of proteins rich in lysine and have been
suggested as an alternative source to soybean in
circumstances where it cannot be used by intolerance
or allergic reactions (Davidsson et al. 2001).
A disadvantage of using pea flour in baking is the
presence of active lipoxygenase, an enzyme that
produces unpleasant odors and tastes. The inacti-
vation of this enzyme is almost complete when it is
immersed in water at 1008C for 1.5 min (Garrote et al.
2001, 2004, Alasino et al. 2008). Experiences in
breadmaking with the addition of pea flour only allow
its use up to 10% replacement with a high acceptability
of the products by the sensory panel (Repetsky and
Klein 1981, Alasino et al. 2008).
Among functional food additives, surfactants have
been increasingly used to improve bread quality. Some
beneficial effects of surfactants are obtained due to
improvement on dough properties and quality of bread
(Kamel and Hoover 1992). These substances form
complexes with starch and chemical bonds with
proteins (Quaglia 1991). Sodium stearoyl lactylate
(SSL) is frequently used in the breadmaking industry,
in particular in pan loaves. The resulting loaves are
characterized by a soft and fine crumb texture
(Sluimer 2005). Oxidation increases the strength of
the dough: the addition of ascorbic acid or azodicar-
bonamide (ADA) to the dough increases both elastic
modulus (G’) and viscous modulus (G), while the
addition of cysteine decreases both values (Yamada
and Preston 1992, Miller and Hoseney 1999).

Correspondence: Hugo D. Sánchez, Instituto de Tecnologı́a de Alimentos, Facultad de Ingenierı́a Quı́mica, Universidad Nacional del Litoral,
18 de Mayo 3250, 3000 Santa Fe, Argentina. E-mail: hsanchez@fiq.unl.edu.ar

ISSN 0963-7486 print/ISSN 1465-3478 online q 2011 Informa UK, Ltd.

DOI: 10.3109/09637486.2010.538671
 2 M. C. Alasino et al.
The objective of the present work was to determine
the optimal concentration of SSL and ADA to obtain
the best quality of wheat flour breads with the
incorporation of pea flour (P. sativum).
Materials and methods
Materials
Wheat flour, suitable for industrial breadmaking, was
provided by Molinos Matilde Santa Fe (Argentina),
with the following characteristics: 12.3% moisture,
10.3% protein (%N £ 5.7), 1.62% fat, 0.52% ash.
Physical properties at Brabender farinograph were:
water absorption 59.5%, development 2 min, stability
5.2 min and softening 50 Brabender units (BU); and
physical properties at Chopin alveograph were:
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deformation energy (W) ¼ 230 £ 10 – 4 J and tensile
strength/extensibility (P/L) ratio ¼ 1.13. The short-
ening used was Optima oleomargarine (melting point
368C), from Molinos Rio de la Plata S.A. (Buenos
Aires, Argentina). Dry pea (P. sativum) supplied by the
Estación Experimental Agropecuaria Pergamino
(INTA, Argentina ) was inactivated by immersion in
boiling water (98 ^ 28C) during 1.5 min, then cooled
by immersion in water at 208C and finally dried in a
508C chamber (Alasino et al. 2008). Pea flour (300 mm
For personal use only.
particle size) made by hammer milling (Retsch GmbH
and Co KG, Haan, Germany) had the following
chemical composition: 10.7% moisture, 21.4% pro-
tein (%N £ 6.25), 2.1% fat and 3.4% ash. The wheat
flour substitution was made with inactivated pea flour
at a level of 10%. Additives used were SSL as a
surfactant and ADA as an oxidant, both supplied by
Nutring S.A. (Buenos Aires, Argentina).
Lipoxygenase activity
Lipoxygenase activity was carried out by the modified
Surrey method (Surrey 1964) on a sample of
inactivated pea flour.
Physical properties of dough
Dough stability and degree of softening were
measured in a Brabender farinograph, while the P/L
ratio and deformation energy W, in a Chopin
alveograph, were based on methods 54-21 and 54-30
(AACC 1983).
Breadmaking
All ingredients (270 g wheat flour, 30 g pea flour, 15 g
baker’s yeast, 6 g NaCl, 18 g sucrose, 9 g shortening
and 6 of non-fat dry milk from Sancor, Santa Fe,
Argentina) were mixed for 1 min in a Brabender Do-
Corder farinograph (300 g mixing bowl). Water added
with additives was warmed up to a temperature such as
to obtain, at the end of kneading, a dough temperature
between 24 and 268C. After 10 min of kneading at 60
rpm, the consistency (BU) was measured and the
dough was then fermented in a fermentation chamber
at 278C and 80% relative humidity , controlling the
rising with a push meter to measure the proofing. This
apparatus consists of a glass cylinder (75 mm high,
45 mm i.d.) with a tight-fitting plastic piston that rises
during proofing. In all cases, the water added was
59.5%, corresponding to water absorption of wheat
flour. Water absorption in the mixture with 10% of pea
flour was 61% and because of its low stability the water
added for kneading had to be reduced. The first
fermentation ended when the dough doubled its
volume (measured by a push meter displacement from
1.25 to 2.5, approximately 40 min). Then 250 g dough
portions were laminated, rolled up, and put in molds
for a second fermentation. The proofing time ended
when the dough volume was four times the initial
volume (push meter displacement from 1.5 to 6.0,
approximately 75 min). Baking molds were 5.5 cm
high, with 7 cm £ 17.5 cm bottom surface and
9 cm £ 18 cm top surface. Dough was baked at
2108C for 25 min in an electric oven (Ojalvo S.A.,
Santa Fe, Argentina). Specific bread volume (ml/g)
was determined 60 min after baking by millet-seed
displacement. Then the loaves obtained were sub-
jected to scoring to determine their physical charac-
teristics on a comparative basis. Experts, in a number
of five, with more than 20 years of experience in
baking, scored the individual characteristics of the
loaf, which were related to those of a hypothetical
standard loaf (Stone and Sidel 1993, Sánchez et al.
2002, 2004, Osella et al. 2008). As recommended by
Pyler (1973) for standard white bread and modified by
Sánchez et al. (1983), a typical scoring card for bread
has the following point values: volume, 15 (specific
volume of 5 ml/g corresponded to the maximum
value); crust, 15 (color and thickness); crumb texture,
15 (elasticity and stickiness); crumb color, 10 (cream
white maximum score); crumb grain, 10 (alveolus size
and shape); aroma, 15 (fresh bread-like); and taste, 20
(flavor and mouth feeling). Bread score was qualified
as follows (Tosi et al. 2002): excellent (90 – 100), very
good (80 – 89), good (70 –79), acceptable (60 – 69),
poor (50 –59), very poor (40 – 49), extremely poor
(30 – 39). When the crumb texture was evaluated
individually, it was scored on a 0 –10 scale.
Work input, a measure of the energy imparted to
dough during kneading, can be calculated from
average mixer rotor torque and number of revolutions
(Hwang and Gunasekaran 2001, Wilson et al. 2001).
In this study, however, work input was calculated by
considering that the area under the farinograph curve
was proportional to the energy consumed in a certain
time interval, so 1 cm2 area was equivalent to 454 J/kg
(Bloksma 1984).
 SSL and ADA use in wheat flour breads 3

Table I. Central composite design: variables and levels.

Coded variable levels

Variable Symbol 21.41421 21 0 1 1.41421

SSL (%) X1 0.3 0.5 1.0 1.5 1.7

ADA (ppm) X2 19 50 125 200 231

Table II. Central composite design: arrangement and responses.

Coded variable
levels Response

Run X1 X2 Y1 Y2 Y3 Y4 Y5 Y6 Y7 Y8 Y9

1 0 0 4.0 30 3.0 153 500 39.4 4.2 7.5 78

2 1 1 2.0 25 3.6 228 490 40.7 3.5 7.0 73
3 0 0 12.5 35 3.2 152 490 39.6 3.9 8.0 79
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4 1 21 5.0 40 2.7 157 470 35.8 4.1 8.5 82

5 1.4 0 2.5 40 4.2 181 470 38.3 3.9 9.0 81
6 0 0 6.5 40 3.5 165 500 38.9 3.9 8.0 80
7 0 0 5.5 45 3.7 161 530 40.2 4.0 8.5 82
8 0 0 5.0 50 3.0 165 550 40.9 3.9 8.0 81
9 0 0 6.0 25 3.3 156 550 39.9 4.1 8.5 83
10 0 21.4 3.5 55 2.5 123 480 35.0 4.0 8.0 80
11 0 0 5.7 40 3.0 159 500 39.5 4.2 8.0 78
12 0 0 6.5 50 3.2 152 520 40.7 3.9 8.5 76
13 21 21 13.5 45 2.4 138 480 35.8 3.9 6.5 72
14 21 1 6.0 20 4.2 185 610 42.7 3.5 6.5 72
15 21.4 0 14.3 35 2.5 93 510 42.0 4.4 7.5 75
For personal use only.

16 0 1.4 3.0 40 3.7 193 580 42.0 3.4 7.0 67

Y1 ¼ stability; Y2 ¼ softening; Y3 ¼ P/L rate; Y4 ¼ deformation energy W; Y5 ¼ dough consistency at the end of mixing; Y6 ¼ work input;
Y7 ¼ specific volume; Y8 ¼ crumb texture score (maximum 10); Y9 ¼ bread score (maximum 100).

Experimental design was arranged to allow for fitting of a second-order

model. The star points were added to the factorial
Nine responses were measured for runs with 10% pea
design to provide for estimation of curvature of
flour: stability (min, Y1) and softening (BU, Y2) in the
the model (Montgomery 1991). Eight replicates (runs
farinograph, P/L ratio (Y3) and deformation energy W
1, 3, 6, 7, 8, 9, 11, and 12) at the center of the
(Y4) in the alveograph, dough consistency at the end of
design were used to estimate pure error at sum of the
mixing (BU, Y5), work input (Y6), specific volume
squares.
(ml/g, Y7), crumb texture score (Y8), and bread score
(Y9). Variables chosen were surfactant SSL (X1) (0.5 –
1.5%) and oxidant ADA (X2) (50 –200 ppm) (central
Statistical analysis
point: 1.0% – 125 ppm). Each variable to be optimized
was coded at five levels (Table I). A software package (STATGRAPHICS) was used to
Selection of level extremes was based on previous fit second-order models and generate response surface
studies. A central composite design, shown in Table II, plots. The model proposed for each response is given

Table III. Results of analysis of variance.

F value

Variable Degrees of freedom Y1 Y2 Y3 Y4 Y5 Y6 Y7 Y8 Y9

X1 1 16.1* 0.08 8.36* 146* 7.71* 14.2* 1.75 21.4* 8.77*

X2 1 2.37 5.73* 35.6* 197* 18.8* 128* 23.2* 8.49* 17.3*
X21 1 1.65 1.16 0.36 2.51 2.44 0.01 0.27 1.00 1.67
X22 1 2.39 0.24 0.44 14.8* 0.67 12.2* 17.4* 16.0* 16.2*
X1X2 1 0.76 0.31 3.06 4.83 5.36* 2.17 0.54 4.50 3.74
Lack of fit 3 0.78 1.02 5.31 25.4* 0.41 1.75 3.03 3.05 0.85
Coefficient R 2 0.714 0.427 0.676 0.814 0.810 0.927 0.729 0.761 0.927

Y1 ¼ stability; Y2 ¼ softening; Y3 ¼ P/L ratio; Y4 ¼ deformation energy W; Y5 ¼ dough consistency at the end of mixing; Y6 ¼ work input;
Y7 ¼ specific volume; Y8 ¼ crumb texture score (maximum 10); Y9 ¼ bread score (maximum 100). *Statistical significance: *P , 0.05.
 4 M. C. Alasino et al.

by the following expression:

26 £ 1024

Y1 ¼ stability; Y2 ¼ softening; Y3 ¼ P/L ratio; Y4 ¼ deformation energy W; Y5 ¼ dough consistency at the end of mixing; Y6 ¼ work input; Y7 ¼ specific volume; Y8 ¼ crumb texture score (maximum 10);
59.508
20.871
0.162
24.250

20.060
Y9
Y ¼ b0 þ b1 X1 þ b2 X2 þ b11 X 21 þ b22 X 22

þ b12 X1 X2

where b0 is the value of the fitted response at the

central point of the design [point (0,0)]; b1 and b2 are

29 £ 1025
4.438
3.405
0.027
20.500

20.010
linear regression terms; b11 and b22 are quadratic

Y8
regression terms; and b12 is the cross-product
regression term (Montgomery 1991).

Results and discussion

24 £ 1025
Inactivation treatment of lipoxygenase was carried out

3.902
20.160
0.007
0.100

20.001
Y7
according to Alasino et al. (2008) and the residual
enzymatic activity was 2.1%.
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Table II shows the results corresponding to each

treatment of the experimental design. Analysis of
variance (Table III) shows the significant changes
produced in some responses by the addition of SSL

21 £ 1024
33.132
20.041
0.087
20.050

20.013
(X1) and ADA (X2). The surfactant SSL (X1)

Y6
produces significant effects on all responses except

Table IV. Regression coefficients of polynomials.

on softening and specific volume, whereas the oxidant
ADA (X2) produces also a significant effect on all
responses except stability. Regarding the lack of fit test,
For personal use only.

a P value greater than 0.05 allows to accept the model

Response

252.500
150.024
0.913

1 £ 1023
20.733
used as appropriate in all cases except in the response

378.36
Y5
of deformation energy W. Polynomial coefficients for
the second-order Default (Table IV) showed the
relative importance of each variable.

Physical properties of dough 20.129

1 £ 1023
0.160
94.465
51.113

212.250
Y4

Farinographic stability. The surface response shown in

Figure 1a allows the analysis of dough stability as a
function of type and levels of additives used. When the
content of SSL increases, stability decreases sharply—
as is the case with other emulsifiers such as mono-
21 £ 1025

diglycerides and lecithin (Azizi et al. 2003). ADA,

1.105
0.841
0.016
0.217

20.006

instead, up to 100 ppm produces an increase in

Y3

stability, which decreases then at higher values.

Nevertheless, for good performance in breadmaking,
stability values higher than 6 min can be obtained with
combinations of SSL (0.5 –1.1%) and ADA (100 – 170
ppm).
49.284
20.934

213.750
20.238

3 £ 1024
0.067
Y2

Farinographic softening. Dough softening behavior at

Y9 ¼ bread score (maximum 100).

different levels of ADA can be analyzed by response

surface methodology (Figure 1b). Increasing the level
of ADA decreases softening progressively, with a
23 £ 1024
0.014
4.675

0.030
20.613
220.397

subsequent hardening of the dough. The minimum

Y1

softening, which is indeed desirable, is achieved with

ADA values above 180 ppm and SSL values below
0.6%. However, all the combinations studied gave
responses below 50 BU for dough softening, which
means that the gluten structure does not suffer a
significant deterioration by the action of over-mixing
b11
b22
b12
b0
b1
b2
 SSL and ADA use in wheat flour breads 5

(a)
shortening, works by decreasing its extensibility L
(Azizi et al. 2003). Consequently, there is an increase
Stability (min) 15 in P/L values when high levels of these additives are
12 used. These high levels can lead to technological
9 problems in breadmaking as a result of the loss of the
6 rheologically optimum dough properties (Bloksma
3 200
170 and Bushuk 1988).
0 140
110 m)
0.5 0.7 0.9 1.1 1.3 80 A (pp
1.5 AD
SSL (%)
Deformation energy. The analysis of variance for W
(b) shows, for both additives, a P value less than 0.05, so it
follows that both ADA and SSL have an influence on
50 the deformation energy. Furthermore, results of the
Softening (BU)

46
42 lack of fit test indicate that the model used here is not
38 appropriate for this special case and the effects of
34
30
200 additives should only be considered as a tendency. The
170
effect produced by both additives on the W value can
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26 140
0.5 110 m)
0.7 0.9 1.1 1.3 1.5 50
80
A (pp be seen in Figure 2b, where alveographic energy
SSL (%) AD increases with the ADA and SSL levels, although the
effect is lower in the latter case.
Figure 1. Response surfaces for Y1 ¼ stability (a) and When the dough is properly kneaded for baking, its
Y2 ¼ softening (b) as a function of X1 (SSL) and X2 (ADA). energy value (W) must fall at least between 180 and
200 £ 1024 J (Quaglia 1991). In this design, these
when working in the presence of pea flour and the values are attained when incorporating between 1.0
addition of SSL and ADA. and 1.5% of SSL and more than 140 ppm of ADA.
For personal use only.

Tensile strength/extensibility ratio in alveograph. The Dough consistency during mixing

effect of both additives on the P/L ratio can be seen in
Figure 2a. This is more influenced by the presence of
the oxidant than by the surfactant, the maximum
being reached at the highest values of ADA and SSL.
This behavior can be attributed to ADA being a fast-
acting reagent that reduces the thiol content of the
dough and increases its resistance to deformation
(Bloksma and Bushuk 1988), while SSL, as a
(a)
3.9
Consistency at the end of mixing. Figure 3a corresponds
to the behavior of dough consistency at the end of
mixing as a function of the levels of both additives.
It can be seen that the greater the level of ADA, the
greater the dough consistency, while the increase in
SSL is accompanied by a reduction in that consistency.
This should be interpreted as an ADA tendency to
strengthen the dough while SSL has a tendency
(a)
Dough consistency

3.6 620
P/L Ratio

3.3 590
3.0
(BU)

560
2.7 200 530
2.4 170 200
2.1 140 500 170
110 m) 140 )
0.5 0.7 0.9 1.1 1.3
80 (pp 470 110 m
1.5 50 A 0.5 0.7 80 pp
SSL (%) AD
0.9 1.1 1.3 1.5 50 DA(
SSL (%) A

(b) (b)
230 45
210
43
Energy W

Work input

190
170 41
150 39
200 200
130 170 37 170
140 140 )
110 110 m) 35 110 ppm
0.5 0.7 0.9 1.1 1.3 1.5 50
80 (pp 0.5 0.7 0.9 1.1 1.3 1.5 50 80 DA (
A
SSL (%) AD SSL (%) A

Figure 2. Response surfaces for Y3 ¼ P/L ratio (a) and Figure 3. Response surfaces for Y5 ¼ dough consistency at the end
Y4 ¼ Deformation energy W (b) as a function of X1 (SSL) and X2 of mixing (a) and Y6 ¼ work input (b) as a function of X1 (SSL) and
(ADA). X2 (ADA).
 6 M. C. Alasino et al.

to soften it, due to the strong action of the additives on
the gluten protein matrix (Lee et al. 2001). The values
of dough consistency at the end of mixing (around 600
BU) were the recommended ones according to
previous experiences and correspond to levels of less
than 0.7% SSL and more than 200 ppm ADA.
Work input. Figure 3b shows the response surface for
work input, where it can be seen that the work exerted
on the dough decreases slightly with the highest levels
of SSL while it increases sharply with increasing levels
of ADA. This may be interpreted considering that SSL
has a tendency to soften the dough while ADA tends to
strengthen it. The energy input and type of
deformation are both significant with respect to the
development of protein matrix and further
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greater than 4 ml/g, were obtained for the full range of
SSL and ADA values around 50 –80 ppm. For baking
tests, a variation of ^ 0.15 ml/g must be considered.
Crumb texture score. Figure 4b corresponds to the
response surface analysis of the effect of additives on
the crumb texture. Texture is seen to improve with the
addition of SSL, as opposed to what occurs with the
addition of ADA. The addition of low concentrations
of emulsifiers improved the softness and tearing
quality of the product. Crumb quality indicated that
SSL helped in maintaining the tearing quality, having a
negligible effect on the ability to roll and fold (Farvili
et al. 1995). Crumb texture values close to 8.0 points
are achieved with levels of ADA lower than 110 ppm
and levels of SSL between 0.9 and 1.5%.

enhancement of dough strength (Lee et al. 2001).

The recommended value for making bread is 40 kJ/kg Bread score. Figure 5 shows the evolution of the bread
dough (Osella et al. 2007), which is achieved with score by the action of the additives studied. The
values of SSL between 0.5 and 1.5% and ADA increasing level of emulsifier produces a beneficial
between 110 and 170 ppm. effect on the sensory attributes of bread. ADA, on the
other hand, has a variable behavior: whereas at low and
intermediate levels it promotes good features on the
Baking performance loaves, at levels higher than 100 ppm it produces a very
Specific volume. Figure 4a shows the magnitude of the adverse effect. Loaves with bread score exceeding 80
points correspond to those with an ADA level of 50 –
For personal use only.

influence of ADA on the specific volume. The higher

the oxidant level in the dough, the greater the specific
volume of bread. However, this happens up to 110
ppm ADA in the dough, after which a sharp drop is
observed in specific volume with the increase of
oxidant level. Aamodt et al. (2003) found that ascorbic
acid, as an oxidant, strengthened the doughs and
increased height, and area of bread slice, and
decreased the width of the bread slice. It is
emphasized that good results of specific volume,
(a)
Specífic volume (ml/g)
80 ppm and a level of SSL between 0.9 and 1.4%.
A verification experiment at the chosen conditions
for baking (10% pea flour, 1.2% SSL and 55 ppm
ADA), consisting of six runs, was performed. The
result was: specific volume Y7 ¼ 4.36, texture score
Y8 ¼ 8.0, and bread score Y9 ¼ 79.9. By using the
hypothesis-testing technique (Montgomery 1991),
differences between responses from models and from
the verification experiment were shown not to be
significant at the 5% level.

4.2 Conclusions
4.0 Data showed that when using mixtures containing
3.8 wheat flour (90%) and pea flours (10%) the dough
3.6 200 rheological characteristics and baking quality
170 improved significantly with the addition of some
3.4 140
110 m)
0.5 0.7 0.9
80
(pp
additives. As for the dough rheological properties, the
1.1 1.3 1.5 50 A
SSL (%) AD viscoelastic behavior is best achieved within the

(b)

8.9 86
Crumb texture score

8.5 83
Bread score

8.1 80
7.7 77
200 200
7.3 170 74
140 170
6.9 71 140
110 m) )
0.5 0.7 0.9 1.1 80 (pp 0.5 0.7 0.9 50
110 ppm
1.3 1.5 50 A 1.1 1.3 1.5 DA(
SSL (%) AD SSL (%) A

Figure 4. Response surfaces for Y7 ¼ specific volume (a) and Figure 5. Response surface for Y9 ¼ bread score as a function of
Y8 ¼ crumb texture score (b) as a function of X1 (SSL) and X2 (ADA). X1 (SSL) and X2 (ADA).

following ranges: SSL 0.5 –1.5% and ADA 100 – 200
ppm. Regarding the dough consistency during mixing,
the best response was obtained when SSL varied
between 0.5 and 1.5% and ADA between 110 and 170
ppm. For responses concerning the baking perform-
ance, the best values for specific volume, crumb
texture scores and bread score were obtained with the
use of SSL between 0.9 and 1.4% and ADA between
50 and 80 ppm.
It is concluded finally that for baking with wheat
flour replaced at a level of 10% with inactivated pea
flour, it should be advised to use SSL as an emulsifier
at levels close to 1% with an oxidant such as ADA at
levels between 50 and 80 ppm. This implies using a
high percentage of additives but for a product
nutritionally improved and with potential applications
in institutional feeding.
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Declaration of interest: The authors report no
conflicts of interest. The authors alone are responsible
for the content and writing of the paper.
References
AACC. 1983. Approved Methods of the American Association of
Cereal Chemists. 8th ed., St Paul, MN: AACC.
For personal use only.
Aamodt A, Magnus EM, Faergestad EM. 2003. Effect of flour
quality, ascorbic acid, and DATEM on dough rheological
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