For many years, the baking industry has been using chemical improvers as a way for compensating for flour quality variation due to growing conditions or wheat cultivar. However, the replacement of chemical dough improvers with natural ingredients or processing aids (i.e. enzymes) allows for the production of ‘cleaner label’ products. In the present research, dough and bread properties (mixing time, oven rise, loaf volume, crumb firmness and C-cell parameters) were analysed as a function of wheat cultivar (Glenn, Harvest, Lillian, CDC Plentiful and Stettler), additive-type (ascorbic acid, azodicarbonamide, glucose oxidase and fungal xylanase) and concentration. Overall, the cultivar Glenn appeared to have improved baking performance relative to the other cultivars, regardless of the additive and additive concentration. On the other hand, Stettler showed poorer baking quality and performance even with the addition of oxidizers and enzymes in relation to the control. The concentration of additive was found to have little or no effect on improving baking properties within each cultivar. Enzymes had similar or better performance than oxidizers in most cases.

多年来，烘焙行业一直在使用化学改良剂来补偿由于生长条件或小麦品种引起的面粉质量变化。但是，用天然成分或加工助剂（即酶）代替化学面团改良剂可以生产“清洁标签”产品。在本研究中，面团和面包的属性（混合时间，烤箱上升，面包体积，面包屑硬度和C细胞参数）作为小麦品种（Glenn，Harvest，Lillian，CDC Plentiful和Stettler），添加剂的函数进行了分析。类型（抗坏血酸，偶氮二甲酰胺，葡萄糖氧化酶和真菌木聚糖酶）和浓度。总体而言，无论添加剂和添加剂的浓度如何，格伦品种相对于其他品种都具有改善的烘烤性能。另一方面，与对照相比，即使添加氧化剂和酶，史泰勒仍表现出较差的烘烤质量和性能。发现添加剂的浓度对改善每个品种内的烘烤性能几乎没有影响。在大多数情况下，酶的性能与氧化剂相似或更好。