The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour

Abstract

Although brown wheat flours are healthier than refined ones, baking quality is poor. To improve the workability and quality of brown wheat flour, we tested the addition of gelatinized flour during the production of salt-free bread. Dough rheology and bread quality were investigated in two trials. The first tested the addition of three levels of water and two levels of gelatinized brown flour. Brown flour gel addition significantly affected dough rheology and bread quality. Doughs made with gel required more water. Furthermore, significant interactions between gelatinized brown flour and water content were found for bread volume and crumb hardness. The second trial tested effects of gelatinized brown flour addition in doughs prepared with optimal water content (gelatinized flour samples required more water to reach optimum levels). Dough rheology was improved with the use of gelatinized brown flour; bread samples had significantly higher volume and lower hardness and chewiness. The addition of gelatinized brown flour may represent a good strategy to improve the baking performance of brown wheat flours, notably dough rheology and bread quality. The technique does not require the addition of new ingredients and preserves the high nutritional value of brown flour.