Effects of Wheat Flour Components on Baking Qualities

Abstract

The wheat flours of Canada Western No.1, the strong flour, and Norin No.61, the weak flour, were separated into three components of starch, gluten, and water solubles. The effects of these components on baking qualities were tested by reconstitution method. The results indicated starch and gluten of Canada Western No.1 were superior in qualities to that of Norin No.61. Water solubles from the two samples increased the specific volume to the same extent of the bread effectively.