Effect of Baking Absorption on Bread Yield, Crumb Moisture ...

Effect of Baking Absorption on Bread yield , Crumb Moisture ,and Crumb Water Activity1D. P. PUHR and B. L. D'APPOLONIA2 ABSTRACT Cereal Chem. 69(5):582-586 Three cultivars of hard red spring wheat with identical protein contents from the high- Absorption flours were greater than weights from the low-were milled on a Buhler mill. The farinograph absorptions of the flours Absorption flours. Bread Crumb Moisture , as determined by the two-stepat the 500-BU line varied. Bread was baked from this flour using both oven method, decreased over a four-day storage period. Water activitythe straight dough and sponge and dough methods at five Absorption values for the Bread Crumb ranged from to in the with each system. From the two higher Absorption flours, Bread One of the cultivars was further milled to produce additional levels ofyield loss was greater with the sponge and dough procedure than with starch damage for different absorptions. Similar results were obtainedthe straight dough method.

Bread crumb moisture, as determined by the two-step at the 500-BU line varied. Bread was baked from this flour using both oven method, decreased over a four-day storage period.

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  Yield, Crumb, Bread, Absorption, Baking, Baking absorption on bread yield

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