Influence of the addition of whole wheat flour and optimum enzymes on pullman-type white bread qualities
2019
Matsushita, K. (Iwate University, Morioka, Iwate (Japan). The United Graduate School of Agricultural Science) | Terayama, A. | Goshima, D. | Takata, K. | Yamauchi, H.
A method for investigating the mechanical properties of bread crumb has been established in previous studies. However, there are few reports describing the effects of using whole wheat flour and the addition of enzymes (α-amylase and hemicellulase) on the mechanical properties of bread crumb during storage. Therefore, in this study, we investigated the effects of storage on the properties of the following bread crumbs: 1) made from white wheat flour as a control (C), 2) white flour combined with whole wheat flour (W) at a final ratio of 3:2 white to whole wheat flour (C + W), and 3) C + W with enzymes (E) added at optimal concentrations (C + W + E) using pullman scale bread making. Rupture force, rupture deformation and rupture energy were decreased using W, as the higher amount of insoluble dietary fiber in whole wheat flour disturbs the fine gluten network formation in dough, resulting in a weakened bread crumb structure. In comparison, C + W + E had a lower rupture force, a higher rupture deformation and lower viscoelastic values compared with both C and C+ W, since α-amylase and hemicellulase digest damaged starch, insoluble dietary fibers and gelatinized starch, which decrease bread making quality, during bread making, resulting in improved bread crumb texture. This study elucidated the effects of using W and the addition of E on the mechanical properties of bread crumb during storage. The addition of E made it possible to obtain high quality pullman bread using W.
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