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Effect of flour heating on bread characteristics. C. M. McKINNON, P. Gélinas, N. Rodrigue, and D.
Montpetit. Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe,
Quebec, Canada J2S 8E3.
The effect of flour heating was determined on flour, dough and bread
characteristics. After heating at 80°C for 15 min, farinograph stability of cookie flour doubled to 7.1 min
but dropped from 18.0 to 4.8 min with bread flour. After heating, starch damage and alpha-amylase data
were significantly reduced. With both flours, bread specific volume, crumb springiness and fineness of
grain (higher number of cells in a fixed area) were significantly improved but crumb hardness did not
change; crumb cohesiveness of bread made from heated cookie flour also improved. Heating might improve
the quality of flours with limited bread making applications.
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