Cereal Chem 49:479 - 488.  |  VIEW ARTICLE
Controlled Levels of Starch Damage in a Commercial United Kingdom Bread Flour and Effects on Absorption, Sedimentation Value, and Loaf Quality.

E. A. Farrand. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The U.K. bread-flour grist used for conventional and mechanically developed doughs was commercially milled at three controlled levels of starch damage while other measurable parameters were kept constant. The flours were studied at three levels of water absorption and three levels of yeast for each level of starch damage. Dough consistencies were measured with a Brabender Farinograph and also a Do-Corder at variable mixing speeds; bread quality was characterized in terms of a standard laboratory baking test. Relationships between flour absorption, dough properties, starch damage, yeast levels, and loaf quality are developed and discussed. It is concluded that the physical state of the starch component of a flour has important effects on the meaning and application of rheological parameters, sedimentation values, and yeast utilization in relation to loaf quality obtained by conventional and mechanical development techniques used in the U.K.