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Baking Performance of Durum and Soft Wheat Flour in a Sponge-Dough Breadmaking Procedure

¹Research food technologist and physical science technician, USDA/ARS, Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo 58105. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ²Corresponding author. E-mail: hareland@badlands.nodak.edu Phone: 701/231-7728. Fax: 701/239-1377.

Breadmaking properties were determined for formulations that included durum, soft, and spring wheat flour, using a pound-loaf sponge-dough baking procedure. Up to 60% durum or soft wheat flour plus 10% spring wheat flour could be incorporated at the sponge stage for optimum dough-handling properties. At remix, the dough stage required 30% spring wheat flour. Bread made with 100% spring wheat flour was used as a standard for comparison. Bread made with 60% durum flour exhibited internal crumb color that was slightly yellow. When storing pound bread loaves for 72 hr, crumb moisture content remained unchanged. Crumb firmness and enthalpy increased the most in bread made with 60% soft wheat flour. Crumb firmness increased the least in bread made with 100% spring wheat flour. Enthalpy changed the least in bread made with 60% durum flour. Crumb moisture content was significantly correlated with crumb firmness (r = -0.82) and enthalpy (r = -0.65). However, crumb moisture content was specific for each type of flour and a function of flour water absorption; therefore, these correlations should be interpreted with caution. Crumb firmness and enthalpy were significantly correlated (r = 0.65). Ball-milling flour resulted in an increase in water absorption of ≈2% and in crumb moisture content of ≈0.5% but had no effect on either crumb firmness or enthalpy.