CANADIAN SHORT PROCESS BREAD - POTASSIUM BROMATE RESPONSE OF FLOUR STREAMS AND DIVIDE FLOURS MILLED FROM CANADIAN RED SPRING WHEAT

Mill streams and divide flours from a pilot-scale milling of commercia lly grown No, 1 Canada Western Red Spring wheat were baked by a short (no bulk fermentation) baking procedure at various levels of potassium bromate. The quality of bread produced, measured in terms of loaf vol ume, loaf volume per unit protein and overall bread score showed a wid e range of response to potassium bromate level. Household patent flour and the highly refined reduction flours exhibited relatively little b aking response to increasing bromate levels, achieving optimum baking performance between 0 and 50 ppm. The least refined reduction flours r equired higher bromate levels (80-120 ppm) to achieve maximum response , and also demonstrated a greater relative response than the more refi ned reduction flours. Baker's patent flour and the most refined break flours responded very strongly to bromate, and required higher levels (100-150 ppm) to attain full response. Poorly refined break flours exh ibited the highest bromate requirement (225 ppm). Straight-grade flour s of 62, 75 and 79% extraction exhibited very little difference in bro mate requirements. It appears that stream selection has limited potent ial as a means of reducing the bromate requirement of bakery flour pre pared from Canada Western Red Spring wheat.