Acidulants and Acidity Regulators
Sprouting in rye and wheat results in a high level of amylase activity
in the grain itself with the usual effects on baking properties. It is
generally known that even flours with very low Falling Numbers can produce good
baking results if well acidified. However, not every bread consumer likes
acidity and bakeries may also have less and less time and personnel available
to develop acidity by sour dough fermentation. Other ways are available, and
these consist in adding fruit acids, the salts of these and also carbonates and
phosphates approved for use in foods. It is then possible to adjust the pH of
the dough slightly so that it moves out of the range in which the enzymes of
the grain have their strongest effect.
Moreover, these substances (Acidulants and Acidity Regulators)
influence the swelling of the flour constituents and the protein structure, and
this helps to counteract the negative effects of excessive enzyme activity
(e.g. water release). The most suitable preparations are those that stabilize
the pH at the level to which it has been adjusted, i.e. so-called buffer substances, mixtures of different salts or acids.
In most cases the dosage is in the
range of about 50 to 200 g to 100 kg of
flour. Fig. 136 shows the effect of an alkaline buffer agent on the Falling Number and on the volume yield.
Nevertheless, with the inorganic phosphates and carbonates care has to
be taken not to exceed the limits of the flour grades, as these substances (Acidulants
and Acidity Regulators) pass into the ash. With sprouted grain it is in any
case advisable, whatever the treatment, to use a smaller proportion of the
enzyme-rich outer layers of the grain (reduce the yield) and produce
lighter-coloured flours that then tolerate the addition of flour improvers
containing ash.
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