Wheat baking test

Figure 11.1 Bake-test loaf volume versus flour protein percentage for flours from a set of wheat varieties grown at different locations. H. R. W. = Hard Red Winter Wheat H. R. S. = Hard Red Spring Wheat. (Reproduced with permission from Finney, K. R, and Barmore, M. A. 1948. Cereal Chemistry 25 291-312.)...

An example is illustrated in Figure 11.3 (cf. Figure 7.10 in Chapter 7) for the effect of varying the natural lipid level of a wheat flour on bread loaf volume in an optimized lean formula baking test. The behavior is unusual. The nonstarch flour lipid has been solvent-extracted using chloroform and added back incrementally to the defatted flour. Small additions of lipid decrease loaf volume imtil a minimum is reached at a lipid... 

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... 

From PER and net protein ratio (NPR) tests, Palamidis and Markakis (12) later also found that the PER of bread mix (ingredients) or bread mix with 4% nonfat dry milk (NFDM) were 0.75 or 1.17, as compared to 0.46 or 0.75 for their corresponding breads, respectively. The findings also clearly show that baking can damage the nutritive quality of bread protein significantly and that fortification of NFDM can raise the PER of bread mix and wheat (white) bread. 

Experiment 125. — Test the following for starch by grinding a small portion of each with water in a mortar, and then adding a few drops of the extract to an exceedingly dilute solution of iodine a) wheat flour, (f) oatmeal, (c) potato, d) rice, e) beans, (/) bread, g) cracker, (//) pepper, (/) baking powder. 

Bread is a major wheat-derived food product consumed in the United States. We tested the bioavailability to rats of monoferric phytate either with bread or baked in bread. Either the monoferric phytate or reference iron compound, ferrous ammonium sulfate, was baked in bread at three concentrations of iron. 

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

About 20% of the protein is in the wheat germ and is not important in the baking process. However, the other 80% (in the endosperm) is very important. It can be measured in various ways. For example, protein quantity is assessed by the Dumas test and by the near infra-red reflectance (NIR) technique which is a very rapid dry method. Note in addition, NIR analysis can measure moisture content as well as grain hardness. 

Grades of Flour Test Baking Kinds of Flours Enriched Flour Nutritional Value of Wheat Wheat Products and Uses... 

Small quantities of wheat are usually milled for test baking. Various flours are checked by different baking procedures according to end use. For hard wheal, test loaves are baked to determine the mixing time and tolerance of doughs, the degree to which the flour will absorb liquid, potential loaf volume, texture, crumb, color, and flavor. For soft wheat, similar determinations are made with test cakes, cookies, or crackers. 

Ballad whaai aad aoy flaha aiixtara Mixture of B5% rolled wheat and 1S% soy Bakes. Cereal Developed by USOA and test marketed by AID. 

Yamasaki, W.T. 1953. An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chem. 30 242. 

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