Wheat flour formulation by mixture design and multivariate study of its technological properties

Abstract

Wheat flour plays a pivotal role in determining the overall quality of bread (loaf dimensions, crumb texture and consistency). A precise knowledge of flour chemical and technological properties is of paramount importance for the baking industry, to tune the modifications of the recipe and production parameters. However, it is still common to have to deal with an empirical, 'trial and error'-based approach, and generally, time consuming techniques are employed to determine the quality indexes for flour.In the context of an industrial bread-making process, this study addresses the evaluation of the effect of a systematic variation in the mixture composition of wheat flours on their properties. The main objective is to offer this field a more rigorous method to evaluate and improve flour properties, by employing experimental design methodologies and interpreting the results in a multivariate way, instead of the common 'one variable at a time' approach. The results show that a careful planning of flour mixtures when testing new varieties and formulation helps to obtain meaningful and easy-to-understand results as far as their properties are concerned.

Wpływ dodatku słodu pszenicznego i jęczmiennego na jakość i parametry profilu tekstury muffin zbożowych

“…teksturalnych miękiszu czy organoleptycznych, w tym głównie na smak i zapach gotowego produktu [19].…”

Exploratory Data Analysis

“…and every 10 min up to a 60-min rising phase) for doughs obtained from ten wheat flour mixtures characterized by a different formulation of four wheat varieties. As it is important to gain knowledge on the effect of wheat flour formulation on its rheological properties and on its performance in the leavening phase, this kind of experiment is useful in order to plan the best mixture to be used in an industrial production [82,83].…”

Aplicación del análisis de imagen hiperespectral y tridimensional al control de procesos y productos en la industria harinera y sus derivados.

“…and rheological properties (Chopin alveograph, Brabender farinograph, RVA (Rapid Visco Analyser), etc).In short, a large amount of data is used to classify wheat flours.Although the relationships between the factors during processing are quite well known, there are many which are quite difficult to control, especially when they interact. These unexpected factors could result in alterations in processing and no-conformities in the final product, such as loaf dimensions, crumb texture and crust visual aspect and consistency of bread(Li Vigni et al, 2010).It is therefore crucial to develop new studies to obtain advances which improve end product, being as constant as possible in order to satisfy the consumer's needs(Li Vigni et al, 2010). Moreover, traditional methods involve high economic investment in either laboratory equipment or external analysis, in addition to qualified and rheological characterisation as well as fermentation capacity using SW-NIR imaging 102 personnel and many man hours of work.…”