Development and evaluation of whole wheat breads made from hard red and hard white winter wheat flours.

摘要

White and whole wheat breads were made with hard red and white winter wheat flours using coarse, regular and ultra-fine grinds and with replacement of shortening with cottonseed oil and prune puree. Whole wheat breads had less gluten development than white pan breads (PB). Whole wheat breads made with hard white winter wheat flours at regular grind (HW) and ultra-fine grind (HWU) were not significantly different (p = 0.05) in loaf volume from PB. However, whole wheat breads made with hard red winter wheat flour (1/2 regular 1/2 coarse grinds) (HR) had significantly lower volume (p = 0.05) than PB. Whole wheat breads made with HWU flour were similar to PB in all texture and flavor attributes, and lightness of bread crumb. Flavor, graininess and color lightness values of bread crumb of whole wheat breads made with HW flour were between those of PB and whole wheat breads made with HR flour. Nutritional quality was enhanced by replacing shortening with cottonseed oil and prune puree.