Quality prediction of bread made from composite flours using different parameters of empirical rheology

Abstract

© 2019 Elsevier Ltd The aim of this study was to explore the possibility of predicting quality of bread from composite flours on the basis of empirical rheological parameters. Composite flours were contained wheat flour partially substituted (10 and 30%) by flours of durum wheat, rye, triticale, barley, oat, millet and sorghum. Dough rheological properties of all composite flours were determined using Farinograph, Mixolab and Micro-doughLAB. Breadmaking was conducted at two mixing speeds and two fermentation times. Farinograph stability and dough development time can be used to predict bread quality at lower level of substitution (10%). C2 point by Mixolab can be used to predict specific volume of bread in all conditions. PCA performed on Mixolab parameters showed grouping of samples by culture used for substitution of wheat flours. Based on Mixolab results it can be concluded that this device is more sensitive to the separation of the samples by culture, compared to the Farinograph. Most of the Micro-doughLAB parameters of high mixing speed could predict quality of bread prepared using high speed mixer at both fermentation regimes and both levels of substitution.