Strategies to improve the quality of wheat flour in baking: a review
Abstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These...
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Instituto de Tecnologia de Alimentos (ITAL)
2025-02-01
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100300&lng=en&tlng=en |
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| author | Mariana de Paula Kraüss Ferreira Vitor Anselmo da Guia Ribeiro Jefferson Henrique Tiago Barros Caroline Joy Steel |
| author_facet | Mariana de Paula Kraüss Ferreira Vitor Anselmo da Guia Ribeiro Jefferson Henrique Tiago Barros Caroline Joy Steel |
| author_sort | Mariana de Paula Kraüss Ferreira |
| collection | DOAJ |
| description | Abstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These improving agents act on the gluten network and other flour components, adapting them to produce various products with the desired technological and sensory properties. Many studies relate increases in the parameters obtained in flour quality analyses, such as farinographic, extensographic, alveographic, and others, with the flour-strengthening effect of various ingredients, additives, and processing aids used; however, this is not a direct relationship. In this review, we evaluated each strategy for improving wheat flour, considering key studies in the field of baking, and examining how these strategies work. Focusing on gluten, which is crucial for the technological quality of the flour, we explored strategies involving additives (oxidizing agents, emulsifiers, and hydrocolloids), processing aids (enzymes), and the ingredient vital wheat gluten. We also evaluated the regulatory aspects governing the use of these enhancers in various countries. |
| format | Article |
| id | doaj-art-b3aafc8e3cb84a92910cf92e31718134 |
| institution | Kabale University |
| issn | 1981-6723 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj-art-b3aafc8e3cb84a92910cf92e317181342025-02-11T07:43:23ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232025-02-012810.1590/1981-6723.04624Strategies to improve the quality of wheat flour in baking: a reviewMariana de Paula Kraüss FerreiraVitor Anselmo da Guia RibeiroJefferson Henrique Tiago Barroshttps://orcid.org/0000-0002-9475-4289Caroline Joy SteelAbstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These improving agents act on the gluten network and other flour components, adapting them to produce various products with the desired technological and sensory properties. Many studies relate increases in the parameters obtained in flour quality analyses, such as farinographic, extensographic, alveographic, and others, with the flour-strengthening effect of various ingredients, additives, and processing aids used; however, this is not a direct relationship. In this review, we evaluated each strategy for improving wheat flour, considering key studies in the field of baking, and examining how these strategies work. Focusing on gluten, which is crucial for the technological quality of the flour, we explored strategies involving additives (oxidizing agents, emulsifiers, and hydrocolloids), processing aids (enzymes), and the ingredient vital wheat gluten. We also evaluated the regulatory aspects governing the use of these enhancers in various countries.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100300&lng=en&tlng=enIngredientsAdditivesProcessing aidsGlutenBaking technologyDoughBread |
| spellingShingle | Mariana de Paula Kraüss Ferreira Vitor Anselmo da Guia Ribeiro Jefferson Henrique Tiago Barros Caroline Joy Steel Strategies to improve the quality of wheat flour in baking: a review Brazilian Journal of Food Technology Ingredients Additives Processing aids Gluten Baking technology Dough Bread |
| title | Strategies to improve the quality of wheat flour in baking: a review |
| title_full | Strategies to improve the quality of wheat flour in baking: a review |
| title_fullStr | Strategies to improve the quality of wheat flour in baking: a review |
| title_full_unstemmed | Strategies to improve the quality of wheat flour in baking: a review |
| title_short | Strategies to improve the quality of wheat flour in baking: a review |
| title_sort | strategies to improve the quality of wheat flour in baking a review |
| topic | Ingredients Additives Processing aids Gluten Baking technology Dough Bread |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100300&lng=en&tlng=en |
| work_keys_str_mv | AT marianadepaulakraussferreira strategiestoimprovethequalityofwheatflourinbakingareview AT vitoranselmodaguiaribeiro strategiestoimprovethequalityofwheatflourinbakingareview AT jeffersonhenriquetiagobarros strategiestoimprovethequalityofwheatflourinbakingareview AT carolinejoysteel strategiestoimprovethequalityofwheatflourinbakingareview |