Cereal Chem 66:224-246   |  VIEW ARTICLE

Production of Whole Wheat Bread with Good Loaf Volume.

C. S. Lai, A. B. Davis, and R. C. Hoseney. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% shorts) with a loaf volume equal to the control was obtained by allowing indigenous lipoxygenase (soaking the nonflour milling fractions) or added lipoxygenase (enzyme-active soy flour) to oxidize the glutathione from the germ and using optimum absorption. Because lipoxygenase requires oxygen to function and yeast consumes oxygen, a no-yeast sponge stage was included in the baking process. Addition of a high level of enzyme-active soy flour eliminated the need for the no-yeast sponge stage. Certain salts and surfactants were found to improve loaf volume. In this system, compressed yeast was superior to instant dry yeast for maintaining constant bread quality.