Characteristics of French bread baked from wheat flours of reduced starch amylose content.

摘要

Wheat genotypes of wild type, partial waxy and waxy starch were used to determine the influence of starch amylose content on French bread making quality of wheat flour. Starch amylose content and protein content of flours were: 25.0-25.4% and 14.3-16.9% for wild type; 21.2 and 14.9% for single null partial waxy; 15.4-17.1% and 13.2-17.6% for double null partial waxy; and 1.8 and 19.3% for waxy starch, respectively. Wheat flours of double null partial waxy starch produced smaller or comparable loaf vol. of bread than wheat flours of wild type and single null partial waxy starch. Waxy wheat flour, despite its high protein content, generally produced smaller vol. of bread with highly porous, glutinous and weak crumb than wheat flours of wild type and partial waxy starch. French bread baked from a flour of double null partial waxy starch using the sponge-and-dough method maintained greater crumb moisture content for 24 h and softer crumb texture for 48 h of storage compared with bread baked from a flour of wild type starch. In French bread baked using the straight-dough method, double null partial waxy wheat flours with protein content >14.3% exhibited comparable or greater moisture content of bread crumb during 48 h of storage than wheat flours of wild type starch. While the crumb firmness of bread stored for 48 h was >11.4 N in wheat flours of wild type starch, it was <10.6 N in single or double null partial waxy flours. Wheat flours of reduced starch amylose content could be desirable for production of French bread with better retained crumb moisture and softness during storage.