Influence of wheat milling on low hydration bread quality developed by sheeting rolls.

摘要

Low hydration bread, which has a moisture content <=50%, is prepared using a sheeting roll process, resulting in a crumb with small bubbles and a thin crust. This study investigated the effects of milling on the quality of low-hydration bread. 3 blends of wheat (weak, medium strength and strong) were subjected to industrial milling and samples were analysed from 5 different mill streams: 1st and last break; and 1st, intermediate and last reduction. In general, milling influenced the quality of these products more than the type of wheat selected. Among the various mill streams, the last break and reduction streams produced lower quality bread. Products from these streams had relatively high protein and ash contents, revealing the presence of components of the outer layers of the grain. The flour was able to absorb more water, but exhibited less extensibility during kneading and the dough generated was weaker due the poorer quality of its proteins and the influence of elements from the outer layers. Thus, bread made from these streams had a smaller vol., a firmer texture and a darker crumb and crust.