Abstract
AbstractStarch granules of three size classes were prepared from a New Zealand wheat by sedimentation fractionation. Each was recombined with gluten from the same wheat at protein concentrations of 8%, 12% and 16%, and test baked. The pup loaves were judged for volume, crust and crumb characteristics. Sliced crumb was physically tested in compression and shear. There appeared to be a differing optimum starch size fraction for each protein concentration; that is, there was interaction between protein and starch in forming loaf texture and volume. The most notable result is that the starch fraction greatly and directly affected the toughness or bite of the breadcrumb, but only affected the softness of chew in a complex manner dependent on the protein level. The percentage of protein had large effects on both bite and chew properties as expected.
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