Published 2005

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Publication details

Journal : Cereal Chemistry , vol. 82 , p. 290–301–12 , 2005

International Standard Numbers :
Printed : 0009-0352
Electronic : 1943-3638

Publication type : Academic article

Contributors : Aamodt, Anette; Magnus, Ellen Merethe; Mosleth, Ellen F.

Issue : 3

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Kjetil Aune
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The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and higher form ratio (height/width) than flours of weak protein quality. The effect of protein content on hearth loaf depended on the size distribution of the proteins. Increasing protein content was associated with increased percentage of the largest glutenin polymers, and loaf volume and slice area increased significantly. The form ratio, however, remained unchanged with increasing flour protein content. Strong protein quality flours tolerated addition of whole meal flour better than weak protein quality flours. Increased amount of flour with strong protein quality improved hearth bread characteristics to a larger extent than increased protein content. Diacetyl tartaric acid ester of monoglycerides (DATEM) improved hearth bread characteristics, but the effect was small compared with the effect of protein composition.