Physical properties and sensory evaluation of bread containing micronized whole wheat flour

Abstract

The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 μm, were used. According to the particle size of the JF, the amount of water added to dough changed and ranged from 77 to 84% as it was calculated in farinograph experiments. JF breads had higher bread yield, firmer crumb, higher elasticity, lower porosity and darker bread color compared to control whole wheat bread. Overall a lower particle size of JF resulted in a close structure of bread. According to sensory evaluation, difference among samples was difficult to perceive. During storage JF bread presented lower limiting firmness potential. After all, there is evidence that jet milled flour determined bread physical characteristics and further storage stability.