The Baking Performance of Canadian Bread Wheat Classes Using a Colombian High-Fat High-Sugar Short Process

Abstract

Representative samples of Canada Western Red Spring(CWRS), Canada Western Red Winter, Canada Utility (CU) and Canada Prairie Spring wheats were milled to Colombia specifications. The baking performance of Canadian wheat flours using a Canadian short process and a Colombian high-fat (16%), high-sugar (10%) short process were compared. The high fat concentration of the Colombian formula greatly reduced baking absorption, while the high sugar concentration reduced proof height and bread specific volume. Bread produced by the Colombian process exhibited fine uniform crumb attributable to using sheeting rolls for dough development. The Colombian bread exhibited firmer, less resilient crumb texture than Canadian short process bread. These effects were attributed to the lower specific volume and lower bread moisture content of the former. The common Colombian practice of removing up to 12% high quality farina during flour milling had no appreciable effect on residual flour dough properties, bread volume or bread crumb structure. There were differences in the relative performance of the wheats under the two processing conditions. CWRS gave the best overall Colombian bread quality.