Quality characteristics of whole and refined flour dough and its relationship with bread volume
DOI:
https://doi.org/10.29312/remexca.v12i3.2803Keywords:
Triticum aestivum L., bread volume, kneading characteristics, whole meal flourAbstract
Within the flour wheat genetic improvement program, bakery quality as a selection criterion is delayed and expensive, so variables that help to select it indirectly must be identified. The objective of this research was to relate the kneading variables in whole wheat flour with the industrial characteristics of the doughs and their volume of bread in refined flour. Protein content and sedimentation volume in refined flour, kneading time and stability, kneading tolerance and mixogram height in whole and refined flour, dough strength, tenacity-extensibility relationship and bread volume in refined flour were measured. The average value and Pearson correlations were obtained, genotypes were classified based on their bread volume, and an average comparison was made. The volume of bread was positively correlated with kneading time in whole meal flour (0.6). In addition, the stability to kneading in whole meal wheat flour was correlated with kneading time in refined flour (0.5) and dough strength (0.5). Bread volumes greater than 800 cc had kneading times of 2.4 to 2.9 min in whole flour. So, the use of time and stability of kneading in whole meal flour would help to efficient the selection of genotypes with masses of baking characteristics.
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