On the relationship between large-deformation properties of wheat flour dough and baking quality

E.L. Sliwinski, P. Kolster, T. van Vliet

Research output: Contribution to journalArticleAcademicpeer-review

53 Citations (Scopus)

Abstract

Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests were performed as a function of water addition for puff pastry and as a function of water addition and mixing time for bread. For optimum baking performance, puff pastry doughs required lower water additions than bread doughs. Baking performance of the flours differed for the two products. For puff pastry, higher volumes were obtained per gram of flour than for bread. Puff pastry volume was positively correlated with optimum bread dough mixing time, while bread volume was not. Instead, bread volume was positively correlated with gluten protein content.
Original languageEnglish
Pages (from-to)231-245
JournalJournal of Cereal Science
Volume39
Issue number2
DOIs
Publication statusPublished - 2004

Keywords

  • rheological properties
  • size distribution
  • extension tests
  • bread dough
  • protein
  • gluten
  • performance
  • microscale

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