Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research

Abstract

The aim of this research was to investigate the possibility of the instrumentation of baking tests on different scales and compare the results with a conventional, internationally standardized test baking method, using the flours of ten Hungarian winter wheat varieties.Baking quality of the wheat flours was tested on micro- and macro-scale using a semi-automatic test baking methodology developed by our department and Labintern Ltd. Standard straight-dough baking test was performed according to ICC Nr. 131 Standard Method. Characterization of baking performance included the determination of baking loss and specific volume, as well as digital image analysis and texture profile analysis of the bread crumb.The presented semi-automatic test baking method qualifies as one of the first instrumental laboratory bread baking methodologies, which enables the implementation of baking tests both on macro (250 g flour/loaf)- and micro-scale (10 g flour/loaf). The results of macro and micro baking tests obtained by the instrument were comparable with the standard method mainly in crumb properties such as crumb hardness. The methods basically differed in specific volume and crust color, which may indicate some fundamental differences between these methodologies.