The Effects of Protein Content of Flour and Emulsifiers on Tanoor Bread Quality

Abstract

Abstract Emulsifiers (SSL, GMS-90, DATEM, S-570, S-1170, S-1670, P-1670) with three concentrations (0·25%, 0·50%, 0·75%) and three flour types (soft red winter wheat flour with 9·7% protein, hard red winter wheat flour with 11·2% protein, and hard red spring wheat flour with 14·2% protein) were used to evaluate their effects on tanoor bread quality. For baking breads, an air impingement oven was used. The low and high protein flours were not suitable for this bread because breads made from high protein flour had significantly lower scores for crust smoothness, uniformity of thickness and crumb appearance, but higher scores for area index, first-day rolling, first- and second-day tearing. The low protein flours produced breads with light crust colour and significantly lower scores for rolling, and first- and second-day tearing quality characteristics. Rolling and tearing qualities were improved when high concentrations of emulsifiers were used with low protein flour. The results of this study indicate that optimum tanoor bread was produced from moderate protein flour (11·2%). Emulsifiers improved first- and second-day tearing, and first-day rolling ability, but reduced the score for crust smoothness. Sucrose esters P-1670, S-1670 and S-1170 gave breads with higher overall scores compared to the other emulsifiers studied, but with darker crust colours. Shelf life stability indicated that P-1670, S-1670 and S-1170 at 0·50% concentration improved tearing but not rolling ability characteristics after five days storage at room temperature.