Volume, Texture, and Molecular Mechanism Behind the Collapse of Bread Made with Different Levels of Hard Waxy Wheat Flours

BSM Partner's Director of Product Innovation, Shiva Garimella, PhD, CFS, PAS, CAPM, has extensive knowledge in food science and manufacturing processes. In one of Dr. Garimella's published articles, he evaluated the substitution of normal wheat with waxy wheat flour for bread. The researchers noted that waxy wheat flours produce a softer bread loaf directly after baking; however, it does not extend shelf life. 

Read the full article HERE.

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 30-45% 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.

Follow us on LinkedIn for the latest updates on all things happening here at BSM Partners.

About the Author

Dr. Shiva Garimella formerly served as BSM Partner's Director of Product Innovation. He has extensive knowledge in food science and manufacturing processes. Shiva currently serves as Senior Vice President of Product at Native Pet.