BREAD Wheat flour, water, salt and yeast are basic ingredients of bread and depending on the quality

and type of bread to be made such as flour quality, daugh making and handling, baked characteristics and quality of finished product protecise of wheat or Aspeyllus _________ are added to improve the quality of flour and to achieve desired elastic characteristic of the daugh. The _____ proteins of wheat breaks down due to effects of hydration, mechanical mixing and prolease action. During fermentative due to activity of protease on glutein bridges and entrap carbondioxide thereby making the daugh elastic. Proleases are added in the flour rich in gluten in order to avoid non-elastic bucky formation in dough. Enzymes such as peroxidase, ascorbate oxidase, dehydroascorbate reductose, glutathione oxidase and glutathione reductase along with chemicals such as bromated or ascorbic acid in dough promote. The disulphide bridge formation. Similar addition of lipoxygenase of soyflour to wheat flour bread making promotes aggregation of gluten protins and also catalyses the oxidation of polysensaturated fally acids forming peroxidases oxidizing power peroxidases are responsible for improving colour of the wheat flour by bleaching caroler acid ______. The amylase of wheat flour is supplemented by addition of fungal -amylase to increase the starch degradation and obtain _____ factory loof volume. The starch is hydrilysed to limits dextrins which are inturn acted by glucoanylase releasing glucose from starch. Thus consired action of prolease, oxidases and glucoceylase improving the leavening of bread. Starch gets gulalinzes resulting swelling of starch granules by absorbing water loose their crystaling structure resulting in a concenbuted starch suspension transforming into a starch gel. ______________ takes place duing baking and cooling and results in the formation of a regid three dimensional network and fixation of crumb structure. A _____ crumb setting reduces the oven spring giving rise to a small ________. -amylase activity centimes till internal dough _______ is 650C degrading gel forming starch and maintains the dough flexibility for a longer period. Excessive starch degradation affects the quality of bread by reducing gel formation and results in soft, gummy and open crumb structure. The insoluble hemicelluloses fraction of wheat flour reduces the loaf volume and also given a course crumb structure. The enzymes from fungi like Trichedermia or Aspeyllecs may be added to break down hemicelluloses which may result in sticky dough resulting in bread difficult to ____ due to excessive water absorption. The hardening of bread during storage which is due to retrogradations (recrystalization) of starch can be avoided by the use of fat to produce a ___ crumb structure and also by limited degradation by -amylase at low dosage.