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 baking procedure. Up to 60% durum or soft wheat flour plus 10% spring wheat flour could be incorporated at the sponge stage for optimum dough-handling properties...

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Bibliographic Details
Published in:	Cereal chemistry Vol. 75; no. 6; pp. 830 - 835
Main Authors:	Hareland, G.A. (USDA, ARS, Hard Red Spring and Durum Wheat Quality Laboratory, Fargo, ND.), Puhr, D.P
Format:	Journal Article
Language:	English
Published:	St. Paul, MN The American Association of Cereal Chemists, Inc 01-11-1998 American Association of Cereal Chemists
Subjects:	ALIMENTOS ALMACENAMIENTO APTITUDE BOULANGERE BAKING CHARACTERISTICS Biological and medical sciences BREADMAKING CARACTERISTICAS DE LA COCCION Cereal and baking product industries CONTENIDO DE HUMEDAD CRUMB DOUGHS FARINE DE BLE FERMENTACION FERMENTATION FERMETE FIRMEZA FIRMNESS FISICA Food industries FOOD TECHNOLOGY FOODS Fundamental and applied biological sciences. Psychology HARINA DE TRIGO MALT MALTA (PRODUCTO) MASA DE PANADERIA METHODE D'OPTIMISATION METODOS DE OPTIMIZACION MOISTURE CONTENT OPTIMIZATION METHODS OXIDACION OXIDATION OXYDATION PANIFICACION PANIFICATION PATE DE CUISSON PHYSICS PHYSIQUE PRODUIT ALIMENTAIRE RECIPES STOCKAGE STORAGE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TEMPS TENEUR EN EAU TEXTURA TEXTURE THERMODYNAMICS TIEMPO TIME TRITICUM DURUM WHEAT CLASSES WHEAT FLOUR Performance evaluation Bread making Wheat flour Warehousing Technological properties Processing quality Cereal flour Comparative study
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Summary:	Breadmaking properties were determined for formulations that included durum, soft, and spring wheat flour, using a pound-loaf sponge-dough baking procedure. Up to 60% durum or soft wheat flour plus 10% spring wheat flour could be incorporated at the sponge stage for optimum dough-handling properties. At remix, the dough stage required 30% spring wheat flour. Bread made with 100% spring wheat flour was used as a standard for comparison. Bread made with 60% durum flour exhibited internal crumb color that was slightly yellow. When storing pound bread loaves for 72 hr, crumb moisture content remained unchanged. Crumb firmness and enthalpy increased the most in bread made with 60% soft wheat flour. Crumb firmness increased the least in bread made with 100% spring wheat flour. Enthalpy changed the least in bread made with 60% durum flour. Crumb moisture content was significantly correlated with crumb firmness (r = -0.82) and enthalpy (r = -0.65). However, crumb moisture content was specific for each type of flour and a function of flour water 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 absorption of approximately 2% and in crumb moisture content of approximately 0.5% but had no effect on either crumb firmness or enthalpy
Bibliography:	Q02 J11 1999006232 Q04
ISSN:	0009-0352 1943-3638
DOI:	10.1094/CCHEM.1998.75.6.830