Steinfurth, Dorothee, Koehler, Peter, Seling, Simone and Mühling, Karl H. (2012) Comparison of baking tests using wholemeal and white wheat flour. European Food Research and Technology, 234 (5). pp. 845-851. DOI 10.1007/s00217-012-1682-2.

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Abstract

Production of whole-grain products can provide more variety in bakery products and might impact positive health effects due to fermentable soluble fibers. To assess technological quality, micro-scale methods using 10 g of white flour are usually carried out, in particular if amount of material or additives is limited. Using wholemeal flour for micro-scale testing might enhance use efficiency of raw material. Up to date, there is no information, whether micro-scale testing of wholemeal flour provides the same information on techno-functionality as classical methods. Two wheat varieties with the same protein concentration but different bread-making performance were used to analyze this aspect. Micro-scale baking test was optimized for wholemeal flour concerning dough consistency and fermentation time. Wholemeal flour reduced loaf volume, but optimization was successful. Although all processing steps of wholemeal baking test were adapted, differences in loaf volume between the two varieties were only present with white flour. Coarse particles in wholemeal flour may be responsible for reduced gas retention. Decreasing particle size of bran material might reduce adverse effects on loaf volume. A micro-scale baking test using wholemeal flour would have several advantages after correct implementation: lower price, less time and material required, direct measurement of quality aspects.

Document Type:	Article
Refereed:	Yes
Date Deposited:	10 Jan 2018 08:35
Last Modified:	10 Jan 2018 08:35
URI:	https://oceanrep.geomar.de/id/eprint/38572

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