{"title":"Comparison of the baking value of wholegrain flours from different wheat types and pigmentation","authors":"Zuzanna Posadzka, Karolina Pycia, Joanna Kaszuba","doi":"10.1007/s00217-024-04519-7","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to select the optimum method for dough fermentation from the examined wheat flour. The overall study of both flours and doughs showed the need to adjust the dough fermentation method to the variety of wheat grain from which the flour was made. A comparison of the baking value of purple wheat grain flour with common wheat and spelt grain flour indicated that it could be used for bread production, however, due to the poorer gluten quality of the dough, a double phase method with leaven is recommended for dough fermentation.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 6","pages":"1853 - 1864"},"PeriodicalIF":3.0000,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-024-04519-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to select the optimum method for dough fermentation from the examined wheat flour. The overall study of both flours and doughs showed the need to adjust the dough fermentation method to the variety of wheat grain from which the flour was made. A comparison of the baking value of purple wheat grain flour with common wheat and spelt grain flour indicated that it could be used for bread production, however, due to the poorer gluten quality of the dough, a double phase method with leaven is recommended for dough fermentation.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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