+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Characterization and utilization of durum wheat for breadmaking: I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours



Characterization and utilization of durum wheat for breadmaking: I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours



Cereal Chemistry 71(1): 21-28



Durum wheat is traditionally used to produce pasta products. Certain countries, however, use durum wheat for breadmaking. More information relevant to the use of durum wheat in breadmaking could increase the utilization and value-added potential of durum wheat in domestic and export markets. One durum flour, three durum first clear flours, one durum second clear flour, one semolina, and three bread wheat flours were studied to determine differences in chemical, rheological, and baking properties of the bread and durum wheat flours. Based on these results, the durum flour rated best for breadmaking potential among the durum wheat flours. Incorporating bread additives and modifying baking procedures could result in bread with more acceptable characteristics.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 008292383

Download citation: RISBibTeXText


Related references

Characterization and utilization of durum wheat for breadmaking: III. Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chemistry 71(1): 34-41, 1994

The role of glutenin and gliadin in physical dough properties of wheat flours comparison of farinograph properties of durum and bread wheat flours. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kogyo Gakkaishi) 36(6): 437-447, 1989

Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours. Trends in Food Science and Technology 24(1): 0-18, 2012

Effect of lipids on physical properties of wheat flour dough: Farinograph properties of durum and bread wheat flours. Journal of the agricultural chemical society of Japan 63(2): 175-180, 1989

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours. Food Science and Nutrition 4(4): 573-587, 2016

The use of a mix of emulsifiers to improve the baking characteristics of blends of durum and bakers wheat flours. Cereal Foods World 36(8): 701-702, 1991

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread. European Food Research and Technology 232(4): 713-722, 2011

Heat damage of water biscuits from einkorn, durum and bread wheat flours. Food Chemistry 128(2): 471-478, 2011

Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of Food Science and Technology 52(10): 6254-6265, 2015

Effects of Fusarium spp. infection on durum wheat (Triticum durum) quality and the presence of mycotoxins in flours. Tecnica Molitoria 56(6): 617-624, 2005

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. Food Chemistry 190: 990-996, 2016

Effects of the substitution of rye flours with high extracted wheat flours on the sensoric quality and nutrition value of rye and wheat mixed bread. Getreide Mehl und Brot 37(8): 237-240, 1983

Evaluation of Heat Damage, Sugars, Amylases and Colour in Breads from Einkorn, Durum and Bread Wheat Flours. Journal of Cereal Science 54(1): 90-97, 2011

Effect of whole quinoa flours and lipase on the chemical, rheological and breadmaking characteristics of wheat flour. Journal of Applied Glycoscience 52(4): 337-343, 2005

Staling properties of bread made from durum wheat and durum bread wheat blends. Cereal Foods World 37(7): 590, 1992