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Effects of flour quality and different baking process on hearth bread. A. AAMODT (1), E. M.
Færgestad (1), S. Sahlström (1), and E. M. Magnus (1). (1) MATFORSK, Norwegian Food Research
Institute, Oslov. 1, 1430 Ås.
The objective of the work was to study the effects of flour quality and
baking process on the properties of hearth loaves. The work involved conventional baking processes as well
as frozen doughs. The work was done as a network project involving milling companies, baking companies
and a research partner. Baking trials were carried out both in baking laboratory at MATFORSK, and in
commercial bakeries, ranging from bakeries with relatively flexible processes relying on the judgements of
a skilled baker to bakeries with highly automized processing lines. Standard recipes and flours representing
different protein qualities were used. Dough mixing, proofing and baking conditions were optimised for the
flours and processing equipment in each of the bakeries. The results from the baking trials provided
information about how the baking quality of flours with different protein quality and mixing requirement
were affected by the processing equipment and processing conditions used. The effects will be discussed in
relation to the flour and processes used.
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