Heating Conditions and Bread-Making Potential of Substandard Flour

Autor:	D. Montpetit, P. Gélinas, Natalie Rodrigue, C.M. Mckinnon
Rok vydání:	2001
Předmět:	digestive oral and skin physiology fungi Fineness Cereal product Wheat flour food and beverages Food science Ascorbic acid Bread making Food Science Mathematics
Zdroj:	Journal of Food Science. 66:627-632
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2001.tb04612.x
Popis:	Heating weak bread flours (commercial cookie flour; commercial stone-milled bread flour; Fundulea, a weak bread cultivar) at 80°C for 15 min had a positive effect on bread volume (P < 0.05). This positive effect was best seen when ascorbic acid was removed from bread formulation. Crumb springiness and fineness of grain, but not crumb hardness, were significantly improved after flour heating; cohesiveness improved with heated cookie flour (P < 0.05). After heating, flour a-amylase content was lower; dough-mixing stability of cookie flour doubled to 7.1 min but dropped from 18.0 to 4.8 min with standard bread flour. Heating offers possibility to upgrade substandard flour for bread-making applications, especially in oxidant-free dough system.
Databáze:	OpenAIRE
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