A novel approach to classify refined wheat flour for use in pan bread

Uma nova abordagem para classificar farinha de trigo refinada par a uso em pão de forma

Abstract

Technological and rheological properties of wheat flour, assessed via farinograph and extensograph analyses, critically determine dough behavior, enabling flour classification to predict pan bread quality. The aim of this study was to develop a dimensionless number able to predict the technological quality of pan bread made from refined wheat flours of the Brazilian market, through rheological analyses commonly performed to evaluate the quality of wheat flours. Two refined wheat flours (A and B) with different gluten strengths were used in different proportions for the preparation of premixes. According to the results from the rheological analyses, wheat flour A was considered suitable for the production of pan bread, with rheological characteristics from medium to strong, resulting in breads with specific volume of 4.15 mL g -1, while wheat flour B, with very strong characteristics, was unsuitable for pan bread making, resulting in breads with a specific volume of 3.41 mL g -1 , probably due to its excessive resistance to extension (elasticity). By developing the dimensionless number of Sehn, it was possible to establish a classification for refined wheat flours as “suitable” (Sehn number between 1.30 and 2.60), and “unsuitable” (Sehn number below 1.30 or above 2.60) for the production of pan breads. In addition, an equation to predict the specific volume of pan breads made from refined wheat flour using the dimensionless number as the independent variable was developed.