Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/91747
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Type: Journal article
Title: Effect of waxy flour blends on dough rheology and bread quality
Author: Blake, L.
Jenner, C.
Barber, A.
Gibson, R.
O'Neill, B.
Nguyen, Q.
Citation: International Journal of Food Science and Technology, 2015; 50(4):926-933
Publisher: Wiley
Issue Date: 2015
ISSN: 0950-5423
1365-2621
Statement of
Responsibility: 
Laura H. Blake, Colin F. Jenner, Andrew R. Barber, Robert A. Gibson, Brian K. O, Neill & Q. Dzuy Nguyen
Abstract: Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures.
Keywords: Baking; dough; rheology; starch; wheat flour
Rights: © 2014 Institute of Food Science and Technology
DOI: 10.1111/ijfs.12710
Appears in Collections:Agriculture, Food and Wine publications
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