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Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread

¹Agricultural University of Norway, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5036, N-1432 Ås, Norway. ²Matforsk AS - Norwegian Food Research Inst., Osloveien 1, N-1430 Ås, Norway. ³Corresponding author. TNO Nutrition and Food Research. Phone: +31 (0) 30 69 44431. Fax: +31 (0) 30 69 44295. E-mail: aamodt@ voeding.tno.nl

The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small-scale baking of hearth loaves. Protein quality influenced size and shape of the hearth loaves positively. Enhanced protein content increased loaf volume and decreased the form ratio of hearth loaves. The effect of protein quality and protein content was dependent on the size-distribution of the proteins in flour, which affected the viscoelastic properties of the dough. Doughs made from flours with strong protein quality can be proved for a longer time and thereby expand more than doughs made from weak protein quality flours. Doughs made from strong protein quality flours tolerated bran addition better than doughs made from weak protein quality flours. Doughs made from high protein content flours were more suited for hearth bread production with bran than doughs made from flours with low protein content. DATEM had small effect on dough properties and hearth loaf characteristics compared with the other factors.