Food Additives Influence the Quality Indicators of Bread

Author's: Muhammad Naeem Iqbal1,2*, Asfa Ashraf2,3
Authors' Affiliations
1The School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China. 2Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan. 3The School of Life Sciences, Fujian Normal University, Fuzhou 350117, China. *Correspondence Muhammad Naeem Iqbal, PSM Editorial Office, Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan. Email: driqbalnaeem@hotmail.com
Article Type: Perspective     Published: Dec. 31, 2021 Pages: Abstract Online
DOI:        Views 1249       Downloads  0

Abstract

Bread supplemented with food additives has attracted more and more scientific interest in recent years. The use of additives in the bread recipe improves the physicochemical properties of the product. Ascorbic acid is commonly used as an improver in the baking industry. The coarse and stretchy texture of semolina makes it an excellent type of flour for bread. In the previous issue, Ganzel and Abdullah reported that the addition of coarse semolina flour and ascorbic acid significantly reduced the fiber content in the resulting flour and improved the quality of the bread. The proposed combination of additives would allow an expansion of the range of wheat bakery products.

Keywords

Food Additives,

Ascorbic acid,

Coarse semolina,

Wheat bakery products.

Authors’ Contribution

MNI and AA designed, wrote, and revised the paper.

How to cite

Iqbal, M.N., Ashraf, A., 2021. Food Additives Influence the Quality Indicators of Bread. Int. J. Mol. Microbiol., 4(3): IJMM-2021-060.

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