Cereal Chem 61:269 - 273.  |  VIEW ARTICLE
Bread-Making Potential of Straight-Grade and Whole-Wheat Flours of Triumph and Eagle- Plainsman V Hard Red Winter Wheats.

G. J. Moder, K. F. Finney, B. L. Bruinsma, J. G. Ponte, Jr., and L. C. Bolte. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Eagle-Plainsman V blend and Triumph 64 hard red winter wheats (13.1% protein) were chosen to represent varieties that possessed strong and mellow physical dough properties, respectively. Each was milled to provide straight-grade flour, bran, shorts, and red dog. Five blends of flour from each variety varied from straight-grade flour to 100% whole wheat and were compared in optimized laboratory baking test. Triumph 64's loaf volume potential and ability to carry bran, shorts, and red dog were equal to those of Eagle- Plainsman V. Coarse red and white brans and shorts were compared in breadmaking to those that were finely ground. Finely ground bran and shorts produced shomewhat higher loaf volume than that for coarse bran and shorts. Bread crumb grain for fine bran and shorts was better than that for the coarse components, and crumb grain for white bran and shorts was better than that for the red components. Crumb color was darker in bread made with finely ground red bran than that in bread made with coarse red bran and shorts, but crumb colors for the finely ground and coarse white brans and shorts were essentially equal. Reconstituted whole-wheat flours containing hard white winter wheat bran, shorts, and red dog produced substantially lighter bread crumb colors than flours containing the feed components from hard red winter wheats.