1986 Volume 33 Issue 2 Pages 102-107
The baking quality of some bread flours which were milled from the domestic and the imported foreign wheats was studied in terms of the characterization of the isolated starch, of the dough, and of the baked bread. (1) On the property of starch isolated from each wheat flour, it was obvious that the swelling power and Solubility of domestic wheat starch was considerably high although the general analysis data did not give any appreciable differences. (2) From the small scale experiment on the dough making according to the AACC method [Amer. Assoc.Cereal Chem. Approved Method: 10 (1969)], the more the amounts of yeast were added, the more the carbon dioxide gas generated from a dough made from domestic wheat flour. The gas production was maximized at 120min after dough making and the gas retention decreased gradually thereafter. (3) From the compraison of two different methods of dough making, streight-dough and no time-dough, the loaf volume of the bread baked by the no time-dough method gave an excellent result. Although some difficulties still remain in the bread quality, tenderness or crumb firming, considerable improvement was attained by increasing the amounts of shortenings added and by modifying the interaction between shortenings, starch and gluten so as to protecting the gas leakage.
