Gluten baking quality

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. 

Rye and other cereals can not form gluten. The baking quality of rye is due to pentosans and to some proteins which swell after acidification (cf. 15.4.2.2) and contribute to gas-holding properties. 

This wheat has excellent milling and baking qualities. It is mainly used for the production of high-volume pan breads. Due to good gluten strength, it is used either alone or in blends with weaker wheats for the production of a diverse range of products, such as hearth breads, noodles, flat breads, and steam breads. 

Zeleny, Y. 1947. A simple sedimentation test for estimating the bread-baking and gluten qualities of wheat flour. Cereal Chem. 24, 465 475. 

The second approach that can be used is to interchange corresponding components between different flours. An example is illustrated in Table 11.1. Flours from two wheat varieties, one of better quality (A) than the other (B), were each separated into three fractions gluten, starch, and solubles. The fractions of each flour were interchanged and bake-test loaf... 

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