Adequacy of different wheat cultivars for low-hydration bread making

Abstract

The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver. CONCLUSION When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread

“…There are no differences between cohesiveness, and springiness bread color was most affected by the addition of chia flour in either of its forms; these flours led to a fall in the L* (luminosity) parameter of the crumb and an increase in the values of a* and b* ( Table 3). The internal part of the dough cannot reach a temperature higher than the temperature of evaporation of water, and Maillard reactions and sugars caramelization therefore do not occur; the color of the bread crumb thus depends mainly on the color of the raw materials, as has been observed in other studies (Gomez et al 2011). In our case, the differences were due to the gray color of the chia flour, which "stain" bread made with rice flour.…”

“…The internal part of the dough cannot reach a temperature higher than the temperature of evaporation of water, and Maillard reactions and sugars caramelization therefore do not occur; the color of the bread crumb thus depends mainly on the color of the raw materials, as has been observed in other studies (Gomez et al . ). In our case, the differences were due to the gray color of the chia flour, which “stain” bread made with rice flour.…”