Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour.

Sylwia Stępniewska,Waleed H Hassoon,Dariusz Dziki,Grażyna Cacak-Pietrzak,Anna Szafrańska

doi:10.3390/foods8080331

Abstract

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

Highlights

Rye (Secale cereale L.) is a traditional raw material used for the production of bread in Northern and Eastern Europe
Pentosans play a main role in developing the dough properties at temperature below 45 ◦ C, while starch has an influence on the structure of crumb when temperature exceeds 45 ◦ C [2]
The following quality parameters of the tested samples of rye flours were assessed: Protein content (PC) according to ISO 20483:2013 [19], ash content (AC) according to ISO 2171:2007 [20], the falling number test (FN) according to ISO 3093:2009 [21], (FN informs about the alpha-amylase activity in flour and is defined as the time required to stir and to allow a stirrer to fall down through a hot flour gel), and the amylograph properties, such as amylograph peak viscosity (APV) and final temperature of starch gelatinization (FT) according to ISO 7973:1992 [22]

Summary

Introduction

Rye (Secale cereale L.) is a traditional raw material used for the production of bread in Northern and Eastern Europe. Starch and pentosans are very important components of rye flour. Pentosans play a main role in developing the dough properties at temperature below 45 ◦ C, while starch has an influence on the structure of crumb when temperature exceeds 45 ◦ C [2]. Pentosans content (PC) and enzyme activity are important factors for the baking performance of rye flour. These components primarily have the ability to absorb a significant amount of water and affect the increase in dough viscosity [6,7]. Pentosans disturb the protein network formation and influence on the properties of dough [8,9]. Pentosans are mainly located in the external parts of rye kernel and are classified as water-soluble (WSP) and

Objectives

Methods

Results