Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing

Hearth bread was made from 12 blends of four flours, which varied in protei n content (10.2-14.3%) and protein quality, by a straight dough baking proc edure. Doughs were mixed using a Farinograph operated at 63 rpm for variabl e mixing times (5-25 min), and proof times were also varied (35-60 min). Lo af volume was strongly positively related to protein content (r=0.95), Fari nograph dough development time (FDT) (r=0.88) and Farinograph dough stabili ty (FDS) (r= -0.97), but not to Zeleny sedimentation volume, SDS sedimentat ion volume or Mixograph peak time (MPT). Similar observations were found fo r the form ratio of loaves. The positive relationships between protein cont ent on the one hand and loaf volume and form ratio on the other were only o bserved at medium (15 min) and long (25 min) mixing times, but not after a short mixing time (5 min). Furthermore, loaf characteristics were strongly affected by the process parameters, giving independent effects on loaf volu me vs. form ratio. (C) 1999 Academic Press.