World Grain - March 2017 - 30

FEATURE: FROM FLATBREAD TO SANDWICH LOAF

such as sandwich loaves, pan breads and
rolls. A recent survey also reveals considerable demand for sweet baked goods
and biscuits.
Pakistan has around 1,000 mills, most
of which have adapted to the new trends
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mills grind wheat from domestic sources. With an annual total production of
some 25 million tonnes and a requirement of 24 million tonnes, the country
can supply its 190 million inhabitants
from its own crops.
As a rule, three standard grades of
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Atta, or chakki atta, is the most
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in Pakistan. It has a high extraction
rate and traditional bakers and housewives use it to make chapatis. Up until the 1950s almost every home had
its own small chakki mill containing
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freshly ground - and even now, atta
often is ground in stone mills. Stone
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increase the proportion of damaged
starch using this method. Compared
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to 15% more broken grains of starch,
which has a direct effect on its capacity for absorbing water, making the
dough stickier and more elastic. This
is particularly desirable if the bread
is to be baked in a traditional tandoor
oven. Otherwise, there is a risk that toward the end of their baking time, the
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fall into the embers.
Since most customers prefer lightcolored bakery goods, it is quite usual
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bleaching agents.
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maida needs to meet much more exacting requirements in terms of fermentation stability, machinability, water
uptake and volume, since the baking
30

industry uses it for sandwich loaves,
free-form breads, buns or cakes. Maida
is often bleached, too, and of the three
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content (about 75%) and the lowest ash
content (about 0.5%).
Sometimes there are problems with
both the quality and quantity of the
gluten. Since the composition of
Pakistani wheat varies a great deal,
local mills generally add ascorbic
acid, enzymes and emulsifiers in order to standardize maida flour and
improve its baking properties. Low
levels of alpha and beta amylase are
also drawbacks noted in local flours.
In recent years the falling numbers
for Pakistani flours were between
500 and 750 seconds (an optimum
value is 300 to 380). This weak enzyme activity directly affects the
pasting properties of the starch and
how well the flour bakes. Undesired
consequences may include a reduced
volume, dry crumb and insufficient
browning. Since maida is used, first
and foremost, to produce loaves that
require good volumes, such as sandwich and toast breads, Pakistani millers routinely add suitable ingredients
to counteract the flour's enzyme deficit. One common solution is to add
fungal amylases such as Alphamalt
VC 5000. This enzyme is heat-labile,
though, so it is not possible to prove
its efficacy by determining the falling
number.
The "two-in-one" innovation "Deltamalt"
developed by Mühlenchemie offers a
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falling number and the baking properties. This universal amylase compound
effectively reduces the falling number
and improves the products' fermentation stability, baked volume, crust and
browning.
Fine mostly is used to bake naan
EUHDGDQGLVDÀRXUZLWKDPHGLXPH[traction rate. The properties demanded
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such as fermentation stability and oven
rising play a subordinate role. Instead,
the focus of attention is the color of the

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color that the customers expect, mills
often add bleaching agents to this
JUDGH RI ÀRXU WRR 2QH HIIHFWLYH LQgredient is Decolox. The active ingredient, benzoyl peroxide, has a double
action. Not only does it bleach the
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also strengthens the gluten network.
Alternatives include ascorbic acid or
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and thus make the crumb appear lighter in color.
Mills have a range of options for improving the amount of water taken up
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down by altering the grinding parameters. Tweaking the raw materials can
also serve to appreciably increase the
capacity of doughs to bind water. In
practice, this frequently means using
EMCEbest WA - a highly effective
compound of enzymes, hydrocolloids
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PROBLEMS AND SOLUTIONS
Irrespective of whether baked goods
are made by hand or industrial machinHU\ WLPH DQG DJDLQ ÀXFWXDWLQJ ÀRXU
qualities cause production problems for
Pakistani businesses. Here is a short reYLHZRIWKHPRVWFRPPRQGLI¿FXOWLHVLQ
PDNLQJÀDWEUHDGVDQGVDQGZLFKORDYHV
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(roti, chapati, naan, poori)
Problem: Crumb not as white as consumers would prefer.
Possible cause: 8VH RI ZKHDW ÀRXUV
that have a creamy tinge because of the
variety.
Solution:7UHDWWKHÀRXUZLWKEHQ]Ryl peroxide, e.g. Decolox, lipases, e.g.
Alphamalt EFX Sky or enzyme active
OHJXPHÀRXUHJ/(17,QRYR
Problem:7KHÀDWORDYHVGRQRWKDYH
the desired radius; doughs spring back
or shrink.
Possible cause: High protein content
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March 2017 / World Grain / www.World-Grain.com

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World Grain - March 2017

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