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Breadmaking quality of ten greek breadwheats—baking and storage tests on bread made by long fermentation and activated (chemical) dough development processes, and the effects of bug‐damaged wheat
Author(s) -
Matsoukas Nikitas P,
Morrison William R
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740530309
Subject(s) - farinograph , food science , fermentation , bread making , chemistry , mixing (physics) , wheat flour , microbiology and biotechnology , biology , physics , quantum mechanics
Bread was made using a long fermentation process and an activated (chemical) dough development process from four soft‐milling and six hard‐milling varieties of Greek wheat. Breadmaking quality was reliably predicted using results from sedimentation tests and Farinograph dough mixing tests. The damaging effects of proteolytic enzymes in flour from insect‐damaged wheat, added at the 3% level, were evaluated. The superior qualities of the newer harder wheats were confirmed and it seems that their loaf volume may be unaffected by moderate levels of insect damage. The activated dough development process seems to be very suitable for hard Greek wheats.