Cereal Chem 68:526-530   |  VIEW ARTICLE

Differences in Gas Retention, Protein Solubility, and Rheological Properties Between Flours of Different Baking Quality.

H. He and R. C. Hoseney. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

From six hard red winter wheat flours of various baking qualities, CI 12995 and KS 501097 were selected to represent flours of good and poor quality. During breadmaking, the volume of CI 12995 dough was larger than the KS 501097 dough. The biggest difference between the two occurred during oven spring. During baking, the KS 501097 dough started to lose large quantities of CO2 at 33 C, whereas CO2 loss was minimal in the CI 12995 dough until 72 C. The protein solubility of heated gluten, which was higher for KS 501097 than for CI 12995, did not change over the temperature range 25-60 C. Dynamic rheological tests of gluten-water dough and bread dough showed no change in rheological properties over that temperature range for either flour. However, the KS 501097 gluten-water dough had a lower G', and the KS 501097 flour-water dough had a higher G' than did the corresponding samples from CI 12995. This showed that KS 501097 had a more extensible gluten but a less extensible dough and suggested that more rheologically effective cross-links or interactions existed within the KS 501097 flour-water dough.