Cereal Chem 68:334-336   |  VIEW ARTICLE

Gas Retention of Different Cereal Flours.

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

Wheat, rye, rice, and corn flours were compared for their bread-baking properties. Only wheat flour formed a viscoelastic dough and produced a light-textured loaf. Differences in gassing power among the four cereal flours were not sufficient to explain the differences in loaf volume. Measurement of CO2 released from doughs using an electric resistance oven showed that over the periods of fermentation, proofing, and baking, wheat flour dough retained gas until heated to 72 C during baking, whereas the other doughs started releasing gas during fermentation or proofing. The flours released gas as follows, in decreasing order: corn, rice, rye, wheat. Loaf volume was in the reverse order, indicating that the gas retention ability of dough mainly determined the loaf volume of these cereal flours.