Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

Antistaling additives—distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), sodium stearoyl lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal α‐amylase—were studied for effects on rheological and fer‐ mentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L 32 ) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, α‐amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.