Industrial Bread Production Ingredients Guide

Ingredient management in industrial bread

The goal in industrial bread production is to produce, at high speed, a product with the same volume, crumb, crust colour and shelf life every day. Seasonal and batch-to-batch variations in flour quality are balanced with functional ingredients. Ascorbic acid, fibres, starches and proteins are the key tools for this balance.

Ascorbic acid: dough strengthener

During mixing, ascorbic acid (E300) is converted to dehydroascorbic acid and contributes to strengthening bonds in the gluten network. As a result the gas-holding capacity and fermentation tolerance of the dough increase, and bread volume and crumb improve. It is effective at low doses; the dose should be set according to flour quality and process, within regulatory conditions of use. Fine grades give homogeneous distribution in the dough.

Wheat fibre and cellulose fibre: fibre enrichment

With its high total fibre content and neutral taste, wheat fibre is the most common ingredient for fibre enrichment in bread. Cellulose fibre, with its fine particle options, increases fibre without changing the look of the crumb. Because of the high water-binding capacity of fibres, water levels must be increased; with the right water adjustment, fibres keep bread moist and slow staling. A "source of fibre" claim requires at least 3 g of fibre per 100 g of baked product.

Starch: crumb and freshness

Rice and potato starch support crumb structure and softness in speciality breads and gluten-free products. Modified wheat starch provides stability in filled and coated bakery products. Starch retrogradation is the main cause of staling; water-binding fibres and suitable enzymes slow this process.

Protein: structure and nutritional value

High-protein breads appeal to sports and health-focused consumers. Pea protein and rice protein can be used to raise the protein value of bread, but because they can dilute the gluten network, levels should be set carefully and supported with vital gluten where needed. Egg powder adds softness, colour and flavour to enriched breads.

Shelf life and mould control

The two factors that limit the shelf life of packaged bread are staling and mould. Water-binding fibres and enzymes are used against staling; hygiene, cooling conditions and permitted preservatives (for example calcium propionate or potassium sorbate, depending on product type) are used against mould. Because potassium sorbate can affect yeast activity, the application method should be chosen carefully in yeasted doughs.

Sourcing notes

PERDIST supplies ascorbic acid, wheat fibre, cellulose fibre, rice and potato starch, modified wheat starch, pea and rice protein, egg powders and potassium sorbate to bakery manufacturers with their documents.

Frequently asked questions