The effect of selected chemical features of winter wheat flour on the quality of dough and bread
Hanna Subda
dziekanat.wbinoz@upwr.edu.plKatedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław (Poland)
Aneta Jarosławska
Katedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław (Poland)
Anna Unton
Katedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław (Poland)
Zofia Karolini-Skaradzińska
Katedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław (Poland)
Abstract
Grain quality parameters were tested for nine winter wheat varieties: Gama, Almari, Begra, Roma, Wanda, Kaja, Korweta, Izolda, and Rysa. The grain was supplied by three Experimental Stations and came from harvests of 1997–1999. The wheat grain yielded 65.9% flour on an average. The varieties differed in their content of proteins (V = 7.4 to V = 87.1%), pentosans soluble (V = 14.7%), insoluble (V = 18.5%) and total (V = 14.8%). The wheat flour was characterized by low activity of proteolytic enzymes /2.0 unit/ and alpha-amylase (317 s) measured with the falling number, as well as by high sedimentation value /63 cm3/. Much wet gluten was obtained (34.8%) of 4 to 10 mm flowness. The quantity and quality of gluten, as well as the sedimentation value depended on the content of proteins. The initial and terminal temperatures of starch gelatinization were high (78.2° C and 91.0° C, respectively) and the gelatinization time was long (44.0 min). Flour pastes were characterized by low peak viscosity (286 UB) and low viscosity after having been kept at 95° C (304 UB), but much higher one after having been cooled down to 50° C (482 UB). The wheat flour was characterized by high water absorbability (58,2–62,4%). Dough made of the flour had good rheologic properties having been significantly influenced by proteins and activity of alpha-amylase. Bread baked of the wheat flour was characterized by large volume 617 cm3 (100 g of flour) and overbake (48.8%), as well as by proper structure of crumb. The volume and overbake depended on the activity of proteolytic enzymes.
Keywords:
bread, dough, enzymes, gluten, pentosans, protein, wheatReferences
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Authors
Hanna Subdadziekanat.wbinoz@upwr.edu.pl
Katedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław Poland
Authors
Aneta JarosławskaKatedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław Poland
Authors
Anna UntonKatedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław Poland
Authors
Zofia Karolini-SkaradzińskaKatedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław Poland
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