Document Type : Research Paper
Abstract
It is the aim of every master baker to produce a bread of high quality that is well aerated, tasty and has an appealing appearance. The decisive factors in the production of such a bread are flour quality dough mixing, dough temperature, fermentation, manipulation, molding proving and baking. In this study the effect of three important factors: extraction rate of flour, method of mixing and additives were investigated. Sampels of wheat (M.V.17) was milled experimentally to produce flour extraction rates of 89, 86, 84, and 81%, and the effect of extraction rate with and without additives (glycerol mono stearate and sodium stearoyl -2- Lactylate) in rheological properties of flour were determined. Lower extraction rate made better characteristics and addition of above additives caused better farinography indexes. In second stage samples of flour and additives were mixed in spiral mixer with three methods, then dough samples prepared and finally bread samples baked. Results of panel test showed that increasing in extraction rate made darker color crust and crumb, and lower quality in bread. In the other hand mixing method involved low speed and high speed caused good development and quality in flour, dough and bread. Addition of glycerol mono stearate (0.5%) could delay staling in all samples.
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