Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

• Published in: Journal of cereal science 2017-09, Vol.77, p.58-65
• Main Authors: Frauenlob, Johannes, Moriano, Maria Eletta, Innerkofler, Ute, D'Amico, Stefano, Lucisano, Mara, Schoenlechner, Regine
• Format: Article
• Language: English
• Subjects: Flour quality; Frozen dough; Frozen storage; RVA
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2017.06.021

The objective of this study was to examine the influence of flour quality on the properties of bread made from pre-fermented frozen dough. The physicochemical parameters of 8 different wheat flours were determined, especially the protein quality was analysed in detail by a RP-HPLC procedure. A standardized baking experiment was performed with frozen storage periods from 1 to 168 days. Baked bread was characterised for specific loaf volume, crumb firmness and crumb elasticity. The results were compared to none frozen control breads. Duration of frozen storage significantly affected specific loaf volume and crumb firmness. The reduction of specific loaf volume was different among the used flours and its behaviour and intensity was highly influenced by flour properties. For control breads wet gluten, flourgraph E7 maximum resistance and RVA peak viscosity were positively correlated with specific loaf volume. However, after 1–28 days of frozen storage, wet gluten content was not significantly influencing specific loaf volume, while other parameters were still significantly correlated with the final bread properties. After 168 days of frozen storage all breads showed low volume and high crumb firmness, thus no significant correlations between flour properties and bread quality were found. Findings suggest that flours with strong gluten networks, which show high resistance to extension, are most suitable for frozen dough production. Furthermore, starch pasting characteristics were also affecting bread quality in pre-fermented frozen dough. •Pre-fermented frozen dough baking trials were performed with 8 wheat flours.•Frozen storage periods were 1, 3, 7, 14, 21, 28 and 168 days.•Wet gluten content was not correlated with loaf volume of frozen dough breads.•Flourgraph E7 ratio was positively correlated with loaf volume.•High RVA peak viscosities had a positive effect on loaf volume.