Natural antioxidants for bread dough

Natural ingredients with elevated levels of functional components such as ascorbic acid can be used to replace the functionality of chemically synthesised materials, according to recent member subscription–funded research.

There are a number of chemical reactions relating to the quality of foods that are redox-dependent, including the development of protein matrices in dough systems. The range of materials currently available to regulate such reactions is limited and these materials are generally regarded as "additives" and hence not clean label. There is therefore a desire to extend the range of materials available which can be included as food ingredients with similar redox–modulating properties.

Acerola cherry and kakadu plum

Bread baking trials demonstrated that acerola cherry and kakadu plum could replace the functionality of synthetically produced ascorbic acid. Bread volume and crumb textural properties were similar. One issue of concern with the use of kakadu plum was the grey appearance of the crumb. Both acerola cherry and kakadu plum contained significant antioxidant capacity, close to that of the commercial sample of ascorbic acid.

This research complements our expertise and services in bakery ingredient functionality.

Contact: Sarab Sahi
+44(0)1386 842140
sarab.sahi@campdenbri.co.uk

Evaluation of the efficacy of natural materials as redox agents in bakery food systems (RD328)

For a copy of the full report members can send an e-mail to auto@campdenbri.co.uk with the subject line: send RD328