Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions

From: Cereal Chemistry | Date: May 1, 2005| Author: FÃ Magnus, Ellen Merethe; ¦ Aamodt, Anette; rgestad, Ellen Mosleth | Copyright information

ABSTRACT

The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and higher form ratio (height/width) than flours of weak protein quality. The effect of protein content on hearth loaf depended on the size distribution of the proteins. Increasing protei...

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