Loaf volume quality

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

Maleki, M., Hoseney, R.C., and Mattem, P.J. 1980. Effects of loaf volume, moisture content and protein quality on the softness and staling rate of bread. Cereal Chem. 57, 138-140. 

Certain polar lipids, notably stearoyl-2 lactylate, have been shown to be efficient dough improvers and even at very low concentrations result in increased mixing tolerance, increased loaf volume, finer grain, and softer crumb in breads (Table VII) (46, 47). They have become particularly useful in improving the functional quality of baked wheat-... 

There have been some reports in the literature of NIR calibrations for loaf volume or height but none for loaf quality. Rubenthaler Pomeranz (51) and Williams et al. (64) obtained standard deviation of differences between NIR measurements on flour and loaf volume of 48 and 30 ml, respectively, whereas Delwiche and Weaver (15) reported a standard deviation of 0.11 cm for loaf height. These calibrations do not appear to have been adopted in routine use because the emphasis in more recent research has shifted to the measurement of biochemical parameters (5, 58). 

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