Cereal Chem 63:43-47   |  VIEW ARTICLE
Low-Protein Flour from Hard Winter Wheat: Wet Processing to Improve Breadmaking Potential.

Y. Wu, P. A. Seib, and R. C. Hoseney. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

A method to make white pan bread from low-protein wheat flour was tested for technical feasibility. Starting with two hard winter wheat flours, 20% of the flour in a formula was processed wet (water/flour=2.25) into a protein-rich fraction and a strach fraction. The wet, protein-rich fraction was combined with flour to make pup loaves, and the wet starch fraction was used with soft wheat flour to prepare cakes, muffins, and cookies. Wet processing of 20 g of flour A (9.3% protein) and flour B (12.2% protein) gave 31.5 g and 36.1 g, respectively, of the wet, protein-rich fraction, which contained 5.5. g and 8.1 g dry solids with 28.1% and 27.2% protein (d.b.), respectively. When this fraction was incorporated with the remaining flour in a dough, the "new" flour in the dough increased about 1% in protein (14% m.b.). After baking, the bread showed approximately 86% of the increase in loaf volume expected for the 1% increase in flour protein. The wet starch fraction from 40 g of flour A (containing 22.4 g dry solids with 28% protein, d.b.) was added to an egg-foam cake in place of about one-fourth of the cake flour. The starch improved cake volume by 5%. Replacing one-fourth of formula flour in muffins and soft cookies had little or no effect on their appearance or softness.