Asset Details
Do you wish to reserve the book?
Strategies to improve the quality of wheat flour in baking: a review
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Strategies to improve the quality of wheat flour in baking: a review
Do you wish to request the book?
Strategies to improve the quality of wheat flour in baking: a review
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Strategies to improve the quality of wheat flour in baking: a review
2025
Overview
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.
