Baking quality

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

Long ago it was noticed that the baking quality of white flour improved with storage for 1-2 months. This effect occurred more rapidly if the flour was exposed to the air. During storage, initially the level of free fatty acids increases, presumably owing to lipolytic activity. Lipoxygenase activity then produces oxidised fatty acids as the proportion of linoleic and linolenic acids falls while the number of -S-S- bonds decreases. 

Flour treatment agent (FTA) Glazing agent Substance (other than emulsifiers) which are added to flour or dough to improve baking quality Substance which, when applied to the external surface of a foodstuff, imparts a shiny appearance or provides a protective coating... 

F MacRitchie. Identifying the baking quality related components of wheat flours. Cereal Food World 34 548-552, 1989. 

T Dachkevitch, J-C Autran. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chem 66 448-456, 1989. 

GL Lookhart, LD Albers. Correlations between reversed-phase high-performance liquid chromatography and acid- and sodium dodecyl sulfate-polyacrylamide gel electrophoretic data on prolamines from wheat sister lines differing widely in baking quality. Cereal Chem 65 222-227, 1988. 

It is held by some that the relation between the amounts of gliadin and glutenin determines the baking quality of a flour, but this is not confirmed in all cases. 

Aluminum phosphide tablets are very easy to handle no cumbersome equipment is necessary for its use, and it is safe to handle. The decomposition of tablets is gradual. The general decomposition and release of phosphine gas facilitates gradual distribution of a predetermined dosage with maximum safety to operators. It does not affect germination of feeds or baking quality of flour. 

Osman, A. (2006) The effect of growing cultivar mixtures on baking quality of organic spring wheat.- In Ostergard H. and L. Fontaine (eds) (2006) SUSVAR workshop on Cereal diversity Implications for production and products.- ITAB Press, Paris, France. Pp 17-22. 

Dobraszczyk, B.J., and Schofield, J.D. (2002). Rapid assessment and prediction of wheat and gluten baking quality with the two-gram direct-drive Mixograph using multivariate statis-tieal analysis. Cereal Chem. 79,607-612. 

Cacaks Fruchtbare 7th oval, blue, 35 g steep, dwarfing susceptible if attack is severe fox-red when tree is overcropped, good flavour, medium baking quality... 

The importslnce of lipoxygenase increases when soybean flour is added to wheat flour to improve baking quality or when soybean flour is admixed in larger quantities to improve the protein nutritional quality. 

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