Jump to ContentJump to Main Navigation
Show Summary Details

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

4 Issues per year


IMPACT FACTOR increased in 2015: 0.679

SCImago Journal Rank (SJR) 2015: 0.345
Source Normalized Impact per Paper (SNIP) 2015: 0.516
Impact per Publication (IPP) 2015: 0.756

Open Access
Online
ISSN
2083-6007
See all formats and pricing

Predicting Bread Quality (Bread Loaf Volume and Crumb Texture)

Renata Różyło
  • Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, ul. Doświadczalna 44, 20-280 Lublin, Poland
/ Janusz Laskowski
  • Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, ul. Doświadczalna 44, 20-280 Lublin, Poland
Published Online: 2011-09-22 | DOI: https://doi.org/10.2478/v10222-011-0006-8

Predicting Bread Quality (Bread Loaf Volume and Crumb Texture)

The objective of this study was to evaluate the predictive power of flour and dough alveograph properties in simultaneous determination of bread loaf volume and crumb texture. Ten Polish spring wheat cultivars were used in this study. Flour was determined for protein content, wet gluten content, gluten elasticity, Zeleny sedimentation volume, falling number, and ash content. Alveograph properties of the dough were strength, tenacity, extensibility, and elasticity resistance. After the straight dough bread making test, the loaf volume and breadcrumb texture were measured. Textural properties of the breadcrumbs were tested by texture profile analysis (TPA). The parameters recorded were hardness, cohesiveness, and gumminess. The results were analysed statistically to develop effective predictive models, the stepwise regression procedure and canonical analysis were applied. The results from the experimental tests indicated that among the variables, the flour protein content, the Zeleny sedimentation index, the flour falling number, and dough strength were the main factors affecting the textural properties of the breadcrumb alone and with the bread loaf volume. The results showed that a combination of several flour and dough alveograph properties could predict bread quality.

Keywords: wheat flour; dough; alveograph properties; texture properties; breadcrumb

  • Andersson R., Hamalainen M., Aman P., Predictive modelling of the bread-making performance and dough properties of wheat. J. Cereal Sci., 1994, 20, 129-138. [Crossref]

  • Armero E., Collar C., Texture properties of formulated wheat doughs. Relationships with dough and bread technological quality. Z. Lebensm. Unters Forsch. A, 1997, 204, 136-145.

  • Bloksma A. H., Rheology of the breadmaking process. Cereal Food World, 1990, 35, 228-236.

  • Butt M. S., Anjum F. M., van Zuilichem D. J., Shaheen M., Development of predictive models for end-use quality of commercial gluten flours. Int. J. Food Sci. Technol., 2001, 36, 433-440.

  • Cacak-Pietrzak G., Ceglińska A., Haber T., Nowakowska D., Baking value of winter wheat lineage in comparison with chosen wheat variety. Przegl. Zboż. Młyn., 1999, 8, 15-17 (in Polish).

  • Collar C., Andreu P., Martinez J. C., Armero E., Optimization of hydrocolloid addition to improve bread dough functionality: a response surface methodology study. Food Hydrocoll., 1999, 13, 467-475. [Crossref]

  • Czubaszek A., Subda H., Kowalska M., Korczak B., Żmijewski M., Karolini-Skardzińska Z., Chemical and biochemical evaluation of chosen winter wheat variety flour. Żywn-Nauk. Technol. Jakość, 2001, 1, 77-84 (in Polish).

  • Dowell F. E., Maghirang E. B., Pierce R. O., Lookhart G. L., Bean S. R., Xie F., Caley M. S., Wilson J. D., Seabourn B. W., Ram M. S., Park S. H., Chung O. K., Relationship of bread quality to kernel, flour, and dough properties. Cereal Chem., 2008, 85, 82-91. [Crossref]

  • Duma, Z., Sedimentation index - technological quality value of grain and flour (e.g. Polish). Przegl. Zboż. Młyn., 1992, 2, 13-14 (in Polish).

  • Dziki D., Laskowski J., Evaluation of dough rheological properties by use of consistograph and alveograph. Acta Agrophys., 2003, 82, 23-32 (in. Polish).

  • Edwards N. M., Preston K. R., Paulley F. G., Gianibelli M. C., Mc-Caig T. N., Clarke J. M., Ames N. P., Dexter J. E., Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties. J Sci. Food Agric. 2007, 87, 2000-2011.

  • Færgestad E. M., Magnus E. M., Sahlström Næs, T., Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing. J. Cereal Sci., 1999, 30, 61-70. [Crossref]

  • Færgestad E. M., Molteberg E. L., Magnus M., Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. J. Cereal Sci., 2000, 31, 309-320. [Crossref]

  • Gras P. W., Carpenter H. C., Anderssen R. S., Modelling the developmental rheology of wheat-flour dough using extension tests. J. Cereal Sci., 2000, 31, 1-13. [Crossref]

  • ISO 2171: 1994. Cereal and cereal products. Determination of ash content.

  • ISO 3093: 1982. Cereals - Determination of falling number. ISO 5529: 1992. Wheat - Determination of sedimentation index - Zeleny test.

  • ISO 5530-4: 2002. Wheat flour (Triticum aestivum L.). Physical characteristics of doughs. Determination of rheological properties using an alveograph.

  • Jakubczyk T., Haber T., Analysis of Cereals and Cereal Products. 1983, Wydawnictwo SGGW-AR, pp. 267-274 (in Polish).

  • Janssen A. M., Van Vliet T., Vereiken J. M., Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance. J. Cereal Sci., 1996, 23, 43-54. [Crossref]

  • Karolini-Skardzińska Z., Subda H., Korczak B., Kowalska M., Żmijewski M., Czubaszek A., Technological evaluation of grain and flour of selected cultivars of winter wheat. Żywn. Nauk. Technol. Jakość, 2001, 2, 69-77 (in Polish).

  • Konopka I., Fornal Ł., Abramczyk D., Rothkaehl J., Rotkiewicz D., Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction. Int. J. Food Sci. Technol., 2004, 39, 11-20.

  • Laskowski J., Różyło R., Influence of starch damage extent in wheat flour on rheological (alveograph) properties of dough. Acta Agrophys., 2004, 4, 373-380 (in Polish).

  • Oliver J. R., Allen H. M., The prediction of bread baking performance using the farinograph and extensograph. J. Cereal Sci., 1992, 15, 79-89. [Crossref]

  • Perez Borla O. P., Leonor Motta E., Saiza A., Fritza R., Quality parameters and baking performance of commercial gluten flours. Lebensm.-Wiss. u.-Technol., 2004, 37, 723-729.

  • Phan-Thien N., Safari-Ardi M., Linear viscoelastic properties of flour-water doughs at different water concentrations. J. Non Newton. Fluid Mech., 1998, 74, 137-150. [Crossref]

  • PN A-74043: 1994. Determination of wet gluten content (in Polish).

  • Scanlon M. G., Sapirstein H. D., Fahloul D., Mechanical properties of bread crumb prepared from flours of different dough strength. J. Cereal Sci., 2000, 32, 235-243. [Crossref]

  • Stampfli L., Nersten B., Emulsifiers in bread making. Food Chem., 1995, 52, 353-360. [Crossref]

  • Steffe J. F., Rheological methods in food process engineering. 1996, Freeman Press USA, pp. 71-75.

  • Tronsomo K. M., Magnus E. M., Baardseth P., Schofield J. D., Aamond A., Færgestad E. M., Comparison of small and large deformation rheological properties of wheat dough and gluten. Cereal Chem., 2003, 80, 587-595. [Crossref] [Web of Science]

  • Wang J., Rosell C. M., Benedito de Barber C., Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem., 2002, 79, 222-226.

  • Wilkstrőm K., Bohlin L., Extensional flow studies of wheat flour dough. II. Experimental method for measurements in constant extension rate squeezing flow and application to flours varying in breadmaking performance. J Cereal Sci., 1999, 29, 227-234. [Crossref]

About the article


Published Online: 2011-09-22

Published in Print: 2011-03-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-011-0006-8. Export Citation

This content is open access.

Comments (0)

Please log in or register to comment.
Log in