17C-4 |
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O. M. AL-WIDYAN and D. M. Small. School of Applied Sciences (Chemistry), RMIT University, City Campus, GPO Box 2476V, Melbourne, 3001, Australia Microencapsulation of bakery additives offers the potential for greater control and manipulation of dough characteristics during the breadmaking process. The aim of the current study has been to firstly investigate procedures for preparation of microcapsules incorporating various bakery ingredients and secondly to assess the impact of these on the loaf characteristics of baked breads. Various acids and carbohydrate agents have been effectively encapsulated by melt dispersion and a number of different waxes utilised. The application of spray drying with gum acacia as well as rice starch in combination with various hydrocolloids was also investigated. The release characteristics of the microcapsules have been studied by differential scanning calorimetry and baking studies using a rapid dough formulation and processing. The release of some of the additives as the temperature increases during baking results in enhanced loaf properties with softer crumb characteristics. In some cases there was also an effect of delays in the rate of staling in the bread during storage.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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