Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

Abstract

ABSTRACT This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labeled as A, B, C, and D. Flour samples showed significant variations in composition, with protein (10.82–12.75%) and carbohydrates (75.24–77.40%) being the major nutrients. Flours showed differences in their particle size distribution and ability to absorb water (2.10–2.90 mL/g). Dry gluten contents were similar (approx. 10%) but the wet gluten (30.10–33.70%), gluten index (92.75–96.45%), and specific volume (4.04–5.02 cm3/g) varied significantly. The rheological properties of the flours were significantly different (p ≤ 0.05) and affected their baking quality but the sensory properties of the bread samples were very similar. Data from this study could be harnessed to help the food industry to improve the quality of the flours.