Physical properties and sensory evaluation of bread containing micronized whole wheat flour

Styliani Protonotariou; Panagiota Stergiou; Marianna Christaki; Ioanna G Mandala

doi:10.1016/j.foodchem.2020.126497

Physical properties and sensory evaluation of bread containing micronized whole wheat flour

Food Chem. 2020 Jul 15:318:126497. doi: 10.1016/j.foodchem.2020.126497. Epub 2020 Feb 25.

Authors

Styliani Protonotariou¹, Panagiota Stergiou¹, Marianna Christaki¹, Ioanna G Mandala²

Affiliations

¹ Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece.
² Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece. Electronic address: imandala@aua.gr.

PMID: 32126472
DOI: 10.1016/j.foodchem.2020.126497

Abstract

The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 μm, were used. According to the particle size of the JF, the amount of water added to dough changed and ranged from 77 to 84% as it was calculated in farinograph experiments. JF breads had higher bread yield, firmer crumb, higher elasticity, lower porosity and darker bread color compared to control whole wheat bread. Overall a lower particle size of JF resulted in a close structure of bread. According to sensory evaluation, difference among samples was difficult to perceive. During storage JF bread presented lower limiting firmness potential. After all, there is evidence that jet milled flour determined bread physical characteristics and further storage stability.

Keywords: Bread; Flour micronization; Milling; Storage; Whole wheat.

MeSH terms

Bread / analysis*
Elasticity
Flour / analysis*
Food Handling
Humans
Particle Size
Taste
Triticum / chemistry
Water / analysis

Substances

Water