Baking Quality of Wheat Flours

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This chapter discusses about the quality of wheat flours from the point of view of bread baking has been ably reviewed by Pomeranz. This chapter discusses mainly with the quality of the final product and how it relates to the properties and composition of flours. From the viewpoint of functionality, the assessment of baking quality may be, such as mixing behavior and dough or batter structure and properties, performance in proofing and oven baking, retention of freshness or shelf life. The use of fractionating techniques as tools in wheat flour research was introduced by Finney. Its application, although tedious and exacting, represents the most effective means of acquiring an understanding of baking quality. Wheat flour doughs exhibit a wide range of properties when different flour samples are compared. Dough properties influence both the efficiency of throughput in the manufacturing plant as well as the quality of the final baked product. Wheat flour is a complex material chemically. This chapter discusses the major components are protein, carbohydrate, and lipid, but each of these major constituents are made up of large numbers of individual chemical entities. The ranges of amounts of each commonly found in the dry flour are 8–18% protein, 70–80% carbohydrate, and 1.5–2.5% lipid. Research into the basis of baking quality has been undertaken with the belief that a general explanation of baking quality in terms of flour components at a molecular level is feasible.

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