Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging

Abstract

The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) and the winter wheat cultivar (Kitanokaori). The specific loaf volume increased for 4 weeks after milling in all cultivars. The decrease in the breaking deformation of dough continued for 8 weeks in all cultivars and showed a higher negative correlation coefficient to the specific loaf volume. In addition, a greater increase of specific loaf volume was observed by decreasing the breaking deformation in a cultivar with less breaking deformation immediately after milling. Farinograph stability increased for 2 weeks after milling and also showed higher correlation coefficients to specific loaf volume. Water absorption showed higher correlation coefficients to the breaking deformation in Haruyutaka and Haruyokoi but a negative correlation in Kitanokaori. The breaking force, gassing power, and vacuum expansion volume of dough showed lower correlation coefficients to the specific loaf volume in all cultivars. Overall, a higher correlation coefficient was observed among breaking deformation decrease, farinograph stability, and specific loaf volume during flour storage. The relationship between the breaking deformation immediately after milling and the increasing rate of specific loaf volume would be a useful indicator of flour aging maturity.