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Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

Németh, Renáta, Bánfalvi, Ágnes, Csendes, András, Kemény, Sándor, Tömösközi, Sándor
Journal of cereal science 2018 v.79 pp. 267-275
absorption, baking, breadmaking, crude protein, falling number, flour, gluten, loaves, physicochemical properties, sensory properties, starch, variance, wheat
Baking trials of eleven Hungarian wheat varieties were performed on macro- and micro-scale. The aim of this work was to investigate the applicability of a micro-scale bread making method using 10 g flour/loaf compared to a standard method requiring 250 g flour/loaf. Volume, height and sensory properties of loaves were evaluated. Chemical and physicochemical properties, like crude protein content, wet gluten content, Zeleny sedimentation index, damaged starch, Falling number, RVA, Mixolab, Alveograph and Farinograph parameters were determined.According to the results, the micro-scale method can be a valuable tool for laboratory research, even the crumb quality showed comparable results with the conventional method. Specific volume of micro loaves had significant positive correlation with the results of the standard baking method and related mainly to the parameters characterizing starch properties. Specific volume of standard loaves correlated positively to falling number, wet gluten content, water absorption and setback.However, the micro-scale method was not able to differentiate significantly the investigated wheat varieties, which can be caused by the increased level of variance and error of the method and the volume measurement. These results are indicating the necessity of further method development, standardization and the investigation of the boundaries of sample size reduction.