By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)
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Additional resources for Advances in Baking Technology
The water absorption required to produce a dough of a certain consistency is also an important flour specification, affected by protein quality and quantity, moisture content and level of damaged starch (Farrand, 1969). Milling of hard wheats inevitably increases starch damage over that of soft wheats leading to increased water absorption (Evers and Stevens, 1985). Starch damage levels should be sufficiently high that desirable improvements in loaf volume and crumb tenderness can occur, but not so high that dough handling and fermentation problems are encountered (Pomeranz, 1988).
69-90. K. (1984) Soft wheat flour characteristics, Cereal Foods World, 29, 659-660. A. and Bushuk, W. , 49, 268--275. Pomeranz, Y. (1988) Composition and functionality of wheat flour components. In Wheat: Chemistry and Technology, Volume II, 3rd edn, ed. , American Association of Cereal Chemists, St. Paul, MN, pp. 219-370. WHEAT AND WHEAT FLOURS 19 Pomeranz, Y. C. (1990) Wheat hardness: its genetic, structural, and biochemical background, measurement, and significance, Adv. Cereal Sci. , 10, 471-548.
It was confirmed when a negative correlation coefficient between falling number and flour acidity was found for these eight samples. 1. The effect of milling damage on the baking quality offlour has also been evident. The consequence of likely damage of one of the commercial samples (No. 1 in 29 RYE FLOUR, WHOLEMEAL BREADS AND RYE BREADS ~ ,v acidity ~ JV 'bO 0 0 ... ' 1' FN '------ 1 1 IV 80 IS ~ 70 1 - 60 1- so .... - ~ 4 - - - ~ ~ I- V- - s ~ - - -~ ~ - t- ~ - ~ ~ 1- ~ ~~- ~ ~ <- 11- ~ 7 6 1- - t-~ 1 - ~ t- 1- ~ ·- 3 2 _ [7.