Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

Authors

Shivananda K. Garimella Purna, Kansas State University
Rebecca A. Miller, Kansas State UniversityFollow
Paul A. Seib, Kansas State UniversityFollow
Robert A. Graybosch, USDA-ARS, University of Nebraska-LincolnFollow
Yong-Cheng Shi, Kansas State UniversityFollow

Date of this Version

2011

Citation

Journal of Cereal Science 54 (2011) pp. 37-43; doi:10.1016/j.jcs.2011.02.008

Comments

This article is a U.S. government work, and is not subject to copyright in the United States.

Abstract

Physico-chemical properties of bread baked by partially replacing normal wheat (Triticum aestivum L.) flour (15, 30, and 45%) with two hard waxy wheat flours were investigated. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. However, substitution at >30% resulted in excessive post-bake shrinkage and a ‘key-hole’ shape with an open crumb structure. Bread crumb microstructure indicated a loss of starch granule rigidity and fusing of starch granules. The cells in the interior of the bread did not become gas-continuous and as a result, shrunk as the loaf cooled. Soluble starch content was significantly higher in bread crumb containing waxy wheat flour than in control bread. Debranching studies indicated that the soluble starch in bread made with 30e45% hard waxy wheat flour was mostly amylopectin. Incorporation of waxy wheat flour resulted in softer bread immediately after baking but did not retard staling upon storage.