Effect of dough conditioners on the bread-making qualities of soft wheat flour

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1988-05-08
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Virginia Tech
Abstract

Low-protein (7.35%) and high-protein (11.59%) flours were tested for bread baking with and without the addition of two substances commonly used as dough conditioners: ascorbic acid and diacetyl tartaric esters of monoglycerides (DATEM). The breadmaking properties of the flours were evaluated by measuring the loaf characteristics by objective and sensory evaluation. In addition, the effect of the dough conditioners on the rate of staling of baked bread was examined. No significant differences were found among the treatments with respect to volume. moisture content, or crumb color. Loaves baked with the high-protein flour had significantly darker crust colors. High-protein loaves were significantly less tender. The sensory panel found no significant differences in crumb color t aroma, compressibility, mouth feel, moistness, flavor, or overall aftertaste. The panel did find that high-protein loaves were significantly darker in crust color, and loaves baked with high-protein flour and ascorbic acid had significantly larger cell sizes and less uniform cell structures. The addition of DATE-M to breads made with either flour resulted in significantly decreased rates of staling. Breads made with the high-protein flour staled slower than their law-protein counterparts with or without dough conditioners. In conclusion, the bread-making characteristics of both flours were good and resulted in bread of good quality, even without conditioners present. DATEM can be added to retard the rate of staling, but more is needed with lower protein flours.

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