Bread making quality

This test, which has been adapted as BS 4317 AACC 151 and ICC 56-70, is used to determine the bread-making quality of wheat or flour. It is really an acceptance test for a flour mill rather than one for the bakery laboratory. 

Figure 4. Multiple discriminant analysis for bread making quality of wheat flour.

Wheat <Dairy products> starch, protein, moisture, ash, hardness, damaged starch, a-amylase activity, amino add, color value, ratio of contaminated bran, bread making quality, discrimination of cultivar... 

Cleemput, G., Roels, S. P., van Oort, M., Grobet, P. J., and Delcour, J. A. (1993). Heterogeneity in the structure of water-soluble arabinoxylans in European wheat flours of variable bread-making quality. Cereal Chem. 70 324-329. 

Payne, P.I., Nightingale, M.A., Krattinger, A.F., and Holt, L.M. (1987). The relationship between HMW glutenin subunit composition and the bread-making quality of British grown... 

Mani, K., Eliasson, A.-C., Lindahl, L., and Tragardh, C. (1992). Rheological properties and bread-making quality of wheat flour doughs made with different dough mixers. Cereal Chem. 69, 222-225. 

Payne P.I. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Artnu. Rev. Plant Physiol. 38 141-153, June 1987. 

Addition of carrageenan to flours from soft wheats gave a product that was more akin to the flour from hard wheats in its bread-making quality. ... 

Payne, P. L, K. G. Corfield, and J. A. Blackman. 1981. Correlation between the inheritance of certain high-molecular-weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat. Journal of the Science of Food and Agriculture 32 51-60. 

Booth, M. R., and M. A. Melvin. 1979. Factors responsible for the poor bread-making quality of high yielding European wheat. Journal of the Science of Food and... 

Payne, P. 1.1987. The genetical basis of bread-making quality in wheat. Aspects of Applied Biology 15 79-90. 

Singh, N. K., R. Donovan, and F. MacRitchie. 1990. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of bread-making quality. Cereal Chemistry 67 161-170. 

Bushuk, W., and E MacRitchie. 1989. Wheat proteins Aspects of structure that determine bread-making quality. In Protein quality and the effects of processing, ed. R. Dixon Phillips and J. W. Finley, 345-369. New York Marcel Dekker. 

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