Effect of waxy flour blends on dough rheology and bread quality

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dc.contributor.authorBlake, L.
dc.contributor.authorJenner, C.
dc.contributor.authorBarber, A.
dc.contributor.authorGibson, R.
dc.contributor.authorO'Neill, B.
dc.contributor.authorNguyen, Q.
dc.date.issued2015
dc.description.abstractAlthough 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.
dc.description.statementofresponsibilityLaura H. Blake, Colin F. Jenner, Andrew R. Barber, Robert A. Gibson, Brian K. O, Neill & Q. Dzuy Nguyen
dc.identifier.citationInternational Journal of Food Science and Technology, 2015; 50(4):926-933
dc.identifier.doi10.1111/ijfs.12710
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.orcidGibson, R. [0000-0002-8750-525X]
dc.identifier.urihttp://hdl.handle.net/2440/91747
dc.language.isoen
dc.publisherWiley
dc.rights© 2014 Institute of Food Science and Technology
dc.source.urihttps://doi.org/10.1111/ijfs.12710
dc.subjectBaking; dough; rheology; starch; wheat flour
dc.titleEffect of waxy flour blends on dough rheology and bread quality
dc.typeJournal article
pubs.publication-statusPublished

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