Baking quality of wheat-rye mixtures

Abstract

The most important chemical compounds for wheat dough are gluten proteins -gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher intake of fibre which has a positive effect on digestion and decreases risk of hypercholesterolemia, obesity and heart disease, and current trend in bakery is to replace part of wheat flour with rye flour. In this work 11 ratios of wheat-rye mixtures were prepared; flour quality (Zeleny sedimentation volume, Hagberg falling number, water absorption), machine workability of dough and consequently bread quality characteristics (bread shape, mean bread volume, dough yield, pastry yield, baking loss, texture parameters, image analysis) were investigated. The results showed that parameters of final product are significantly affected by wheat-rye ratio and flour quality. Moreover the addition of rye flour does not influence machine workability of the mixtures.