Food Additives and Processing Aids Used in Bread-making: An Overview

Abstract

Bread is the most consumed food in the world. Bread can be used as a delivery vehicle for nutrients and supplements to the general public. To have a good quality bread, the use of optimum ingredients is essential. This chapter gives the crucial role of food additives and their components in baking science from dough to final loaf. Delving into the fascinating world of dough enhancement, the chapter will explore various additives such as dough conditioners, enzymes, emulsifiers, preservatives, and flour improvers. Further, it covers how these substances contribute to the texture, shelf life, and overall quality of bread. The discussion will not only encompass the positive aspects but also touch upon potential controversies and health considerations associated with the use of these additives. A trend of gluten-free bread is gaining attention over traditional source ingredients like bread. In this chapter, we discussed how one can make gluten-free bread without altering bread quality characteristics. A comprehensive review of the effect of additives on bread quality and their acceptable daily intake (ADI) and generally recognised as safe (GRAS) status has been discussed.