Table 4.
Baking quality characteristics of the bread made from HRS blends and dough additives
| BAB | MT | DS | OS | LV | SV | SY | CRC | CT | CBC | FM | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| (%) | (Min) | (0–10) | (cm) | (cc) | (0–10) | (0–10) | (0–10) | (0–10) | (0–10) | mN | |
| HRW | 60.1 | 3.6 | 8 | 1 | 605 | 4.7 | 3 | 4.5 | 4 | 4.5 | 3179 |
| HRS wheat flour blends | |||||||||||
| HRS1/HRW | |||||||||||
| 100/0 | 69.8 | 5 | 9 | 4.2 | 1002.5 | 7.7 | 8 | 10 | 7 | 10 | 1293.5 |
| 10/90 | 62.5 | 4.5 | 9 | 2.3 | 785 | 6.1 | 5.5 | 8 | 6 | 8 | 2306.5 |
| 20/80 | 63 | 4.4 | 9 | 2.9 | 847.5 | 6.6 | 6.5 | 9 | 6 | 9 | 2083.5 |
| 30/70 | 65 | 4.5 | 9 | 3.1 | 875 | 6.8 | 6.5 | 10 | 7 | 10 | 1781 |
| 40/60 | 65.8 | 4.6 | 10 | 2.9 | 870 | 6.7 | 7 | 10 | 7 | 10 | 1658 |
| HRS 2/HRW | |||||||||||
| 100/0 | 72 | 5 | 8 | 4.1 | 1055 | 7.9 | 8.5 | 10 | 8 | 10 | 690.5 |
| 10/90 | 60.8 | 4 | 9 | 2.1 | 757.5 | 5.8 | 5.5 | 8.5 | 6 | 8.5 | 2163.5 |
| 20/80 | 63.1 | 4.1 | 9 | 2.7 | 815 | 6.3 | 6.5 | 9.5 | 6 | 9.5 | 1943.5 |
| 30/70 | 63.9 | 4.4 | 9 | 3 | 875 | 6.7 | 7 | 10 | 7 | 10 | 1599.5 |
| 40/60 | 65 | 4.4 | 9.5 | 3.5 | 920 | 7.1 | 7.5 | 10 | 7.5 | 10 | 1553.5 |
| HRS 3/HRW | |||||||||||
| 100/0 | 72 | 5.3 | 8 | 4.1 | 1065 | 8.2 | 8 | 10 | 8 | 10 | 919.5 |
| 10/90 | 63.5 | 4.3 | 9 | 2.7 | 802.5 | 6.2 | 5.5 | 8.5 | 6.5 | 8.5 | 2018.5 |
| 20/80 | 64 | 4.4 | 9.5 | 2.8 | 837.5 | 6.5 | 6.5 | 9 | 7 | 9 | 1971.5 |
| 30/70 | 65 | 4.5 | 9.5 | 3 | 905 | 7 | 7.5 | 10 | 8 | 10 | 1641.5 |
| 40/60 | 66 | 4.5 | 10 | 3.7 | 950 | 7.3 | 7.5 | 10 | 8 | 10 | 1525.5 |
| HRS 4/HRW | |||||||||||
| 100/0 | 69.4 | 5 | 8 | 3.7 | 992.5 | 7.5 | 8 | 9.5 | 7.5 | 9.5 | 1197.5 |
| 10/90 | 62.5 | 4.3 | 9 | 2.9 | 715 | 5.4 | 5 | 8 | 6 | 8 | 2222.5 |
| 20/80 | 63.8 | 4.5 | 9 | 2.3 | 762.5 | 5.7 | 6 | 9.5 | 6.5 | 9.5 | 2141.5 |
| 30/70 | 64.5 | 4.6 | 9 | 2.4 | 815 | 6.2 | 6.5 | 10 | 7 | 10 | 2034.5 |
| 40/60 | 65.2 | 4.6 | 10 | 3 | 807.5 | 6.1 | 7 | 10 | 7.5 | 10 | 1900.5 |
| 100% HRW + additives | |||||||||||
| 50 ppm SSL | 61 | 4.4 | 9 | 1.5 | 720 | 5.5 | 5 | 6 | 6 | 6 | 2149.5 |
| 50 ppm CSL | 61.1 | 5.1 | 8.5 | 1.2 | 615 | 4.8 | 3 | 4 | 5 | 4 | 2931.5 |
| 25 ppm DATEM | 62 | 4.3 | 9 | 2.2 | 712.5 | 5.5 | 4.5 | 7 | 6.5 | 7 | 2678 |
| 0.50% EMG | 62.8 | 4.1 | 8.5 | 2.7 | 812.5 | 6.3 | 5.5 | 8 | 6 | 8 | 1708 |
| 150 ppm AA | 61.2 | 4.3 | 9.5 | 2 | 712.5 | 5.5 | 4 | 7.5 | 6.5 | 7.5 | 2777 |
| 30 ppm ADA | 58.8 | 3.5 | 5 | 0 | 450 | 3.5 | 0 | 1 | 0.5 | 1 | 10,072.50 |
| 10 ppm PB | 62.4 | 4.5 | 8.5 | 1.9 | 707.5 | 5.4 | 5.5 | 6 | 6.5 | 6 | 2793.5 |
| 5% VWG | 70.4 | 4.4 | 9 | 2.5 | 850 | 6.1 | 6.5 | 9 | 7.5 | 9 | 1734.5 |
| 2% Fat | 60.3 | 3.6 | 8 | 1.9 | 677.5 | 5.2 | 4 | 6 | 5.5 | 6 | 2586.5 |
| 2% NFDM | 63.1 | 4.1 | 8.5 | 1.4 | 727.5 | 5.5 | 5.5 | 8 | 7.5 | 8 | 2602 |
| LSD | 2.6 | 0.5 | 1.1 | 0.7 | 45.5 | 0.4 | 1 | 1.2 | 0.9 | 1.2 | 1818.9 |
LSD least significant difference at P = 0.05, HRS hard red spring wheat flour, HRW hard red winter Wheat flour, BAB baking absorption, MT mixing time, DS dough score, OS oven spring, LV loaf volume, SV specific volume, SY symmetry, CRC crust color, CT crumb texture, CBC crumb color, FM firmness, SSL sodium steroyl lactylate, CSL calcium steroyl lactylate, DATEM diacetyl tartaric acid ester of mono and diglycerides, EMG ethoxylated monoglycerides, AA ascorbic acid, ADA azodicarbonamide, PB potassium bromate, VWG vital wheat gluten, NFDM nonfat dry milk, DS commercially available dough strengtheners