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Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours
- Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Brzeska, Magdalena, Wierzbicka, Agnieszka
- Journal of cereal science 2017 v.74 pp. 210-217
- Triticum aestivum subsp. spelta, breadmaking quality, compliance, dietary fiber, dough, milling, oats, rheological properties, rheology, water content, wheat, white bread, whole grain flour
- The research, evaluated the rheological properties of dough and final bread quality production, in function of time, made from wheat refined flour that was enriched with an oat dietary fiber in two dosages (WOF 6% and WOF 12%), spelt flour and two types of wholegrain flour: wholegrain (full milling) and wholemeal (one-step milling). The rheological measurements revealed that the highest instantaneous compliance (J0) was observed in the wholemeal sample and the lowest was in the WOF 6%. The lowest specific volume was observed in the wholegrain bread (0.82 cm3/g), while the highest was observed in the control white bread sample (1.60 cm3/g). The most rapid loss of moisture appeared in white bread. The moisture content was significantly influenced by the type of flour, day of storage and the interaction of these two variables (p ≤ 0.01). The hardest was the sample of wholegrain bread on the first and third day. The smallest pores were noticed in WOF 12% sample. In water extraction, white bread and WOF 12% were comparable and there were no significant differences between spelt bread and wholegrain bread. THE WOF 12% sample had the optimal ratio of health benefits and technological properties.