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Comparison of baking tests using wholemeal and white wheat flour

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Abstract

Production of whole-grain products can provide more variety in bakery products and might impact positive health effects due to fermentable soluble fibers. To assess technological quality, micro-scale methods using 10 g of white flour are usually carried out, in particular if amount of material or additives is limited. Using wholemeal flour for micro-scale testing might enhance use efficiency of raw material. Up to date, there is no information, whether micro-scale testing of wholemeal flour provides the same information on techno-functionality as classical methods. Two wheat varieties with the same protein concentration but different bread-making performance were used to analyze this aspect. Micro-scale baking test was optimized for wholemeal flour concerning dough consistency and fermentation time. Wholemeal flour reduced loaf volume, but optimization was successful. Although all processing steps of wholemeal baking test were adapted, differences in loaf volume between the two varieties were only present with white flour. Coarse particles in wholemeal flour may be responsible for reduced gas retention. Decreasing particle size of bran material might reduce adverse effects on loaf volume. A micro-scale baking test using wholemeal flour would have several advantages after correct implementation: lower price, less time and material required, direct measurement of quality aspects.

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Acknowledgments

We appreciate the excellent technical assistance of Mrs. Katharina Schiesser.

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Authors and Affiliations

  1. Institute of Plant Nutrition and Soil Science, Christian Albrechts University Kiel, Hermann-Rodewald-Str. 2, 24118, Kiel, Germany

    Dorothee Steinfurth & Karl H. Mühling

  2. German Research Center for Food Chemistry, Lise-Meitner-Strasse 34, 85354, Freising, Germany

    Peter Koehler

  3. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Schützenberg 12, 32756, Detmold, Germany

    Simone Seling

Authors
  1. Dorothee Steinfurth
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  2. Peter Koehler
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  3. Simone Seling
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  4. Karl H. Mühling
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Correspondence to Karl H. Mühling.

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Steinfurth, D., Koehler, P., Seling, S. et al. Comparison of baking tests using wholemeal and white wheat flour. Eur Food Res Technol 234, 845–851 (2012). https://doi.org/10.1007/s00217-012-1682-2

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  • DOI: https://doi.org/10.1007/s00217-012-1682-2

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