Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: September 19, 1997
Publication Date: N/A
Technical Abstract: The breadbaking potential of commercially milled durum wheat flour in a modified sponge-dough baking procedure was investigated. By incorporating 60% durum flour and 40% spring wheat flour in the formulation, the properties of the resulting 1-lb loaves of bread were equal to or better than the properties of bread made with 100% spring wheat flour. Without added dough improver, the 60% durum bread had crumb grain and texture properties that were rated better than the grain and texture properties in 100% spring wheat bread. The specific loaf volume (weight/volume) of 60% durum bread was equal to specific loaf volume of 100% spring wheat bread. By substituting ball-milled durum flour in the baking formulation, bread loaf volume increased significantly while specific loaf volume was unchanged. The 60% durum bread had better shelf-life properties than the 100% spring wheat bread.