BREAD VOLUME POTENTIAL OF VARIABLE-QUALITY FLOURS WITH CONSTANT PROTEIN LEVEL AS DETERMINED BY FACTORS GOVERNING MIXING TIME AND BAKING ABSORPTION LEVELS

Citation
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
Citations number
43
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
ISSN journal
00090352
Volume
70
Issue
3
Year of publication
1993
Pages
318 - 323
Database
ISI
SICI code
0009-0352(1993)70:3<318:BVPOVF>2.0.ZU;2-R
Abstract
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.