BREAD VOLUME POTENTIAL OF VARIABLE-QUALITY FLOURS WITH CONSTANT PROTEIN LEVEL AS DETERMINED BY FACTORS GOVERNING MIXING TIME AND BAKING ABSORPTION LEVELS
Sp. Roels et al., BREAD VOLUME POTENTIAL OF VARIABLE-QUALITY FLOURS WITH CONSTANT PROTEIN LEVEL AS DETERMINED BY FACTORS GOVERNING MIXING TIME AND BAKING ABSORPTION LEVELS, Cereal chemistry, 70(3), 1993, pp. 318-323
Six European wheat flours with varying breadmaking potentials (Apollo,
Slejpner, Sperber, Camp Remy, Minaret, and Soissons; Glu-1 scores 4,
4, 7, 6, 9, and 10, respectively) and pentosan levels were brought to
constant protein level with starch. Breads were baked in a straight-do
ugh procedure with varying mixing times (MT) and baking absorption lev
els (BA). Response surface methodology showed that, among all realisti
c combinations of interdependent variables MT and BA, there is no opti
mum combination resulting in a superior bread loaf. Bread volumes incr
eased with longer MT and higher BA levels, handling properties of the
resulting doughs being the limiting factor. When flours of different c
ultivars, adjusted to a constant protein level, were baked with the sa
me MT and BA (provided this resulted in a manageable dough), they yiel
ded breads of essentially equal volume. The baking performance was thu
s determined by the MT and BA applied, and differences in breadmaking
potential of such flours must be attributed to a great extent to facto
rs governing the mixing and absorption level characteristics of the fl
our. Analysis of pentosan contents indicated that higher water-soluble
pentosan levels resulted in lower BA levels and mixing tolerance (and
thus lower bread volumes), and that an inverse relationship exists be
tween the handling properties of a dough and the flour water-soluble p
entosan content. At the same time, the Glu-1 score was in good agreeme
nt with the volume potentials and the MT of the different flours.