BAKING PERFORMANCE OF DURUM AND SOFT WHEAT-FLOUR IN A SPONGE-DOUGH BREADMAKING PROCEDURE

Breadmaking properties were determined for formulations that included durum, soft, and spring wheat flour, using a pound-loaf sponge-dough b aking procedure. Up to 60% durum or soft wheat flour plus 10% spring w heat flour could be incorporated at the sponge stage for optimum dough -handling properties. At remix, the dough stage required 30% spring wh eat flour. Bread made with 100% spring wheat flour was used as a stand ard for comparison. Bread made with 60% durum flour exhibited internal crumb color that was slightly yellow When storing pound bread leaves for 72 hr, crumb moisture content remained unchanged. Crumb firmness a nd enthalpy increased the most in bread made with 60% soft wheat flour . Crumb firmness increased the least in bread made with 100% spring wh eat flour. Enthalpy changed the least in bread made with 60% durum flo ur. Crumb moisture content was significantly correlated with crumb fir mness (r = -0.82) and enthalpy (r = -0.65). However, crumb moisture co ntent was specific for each type of flour and a function of flour wate r absorption; therefore, these correlations should be interpreted with caution. Crumb firmness and enthalpy were significantly correlated (r = 0.65). Ball-milling flour resulted in an increase in water absorpti on of approximate to 2% and in crumb moisture content of approximate t o 0.5% but had no effect on either crumb firmness or enthalpy.