Modification of wheat mill diagram for studying structural and rheological aspect of primary streams to optimize the voluminous bread’s formulation

Abstract

Abstract Wheat milling diagram and their analytical parameters play key role in bread making. Primary break and reduction passages stream had significant impact on the quality of standardized flours for voluminous breads. Hence, Break (B2 passage) and reduction (M1 passage) flours of semi-hard wheat were incorporated in three formulation in presence of glucose oxidase to improve dough handling properties and baking quality (B6M3 as default blended mill setup, B3M6 and B5M5 as reconstituted flour blends). Results indicated a significant difference (p < 0.05) in the outcome of the experiments. By shifting from break flours to reduction, starch fraction reflected a higher incorporation of hydroxyl groups in the hydrogen bonds with greater interaction. Moreover, starch availability was restricted and its gelatinization included retardation with additional of reduction flour. B5M5 gained a highest gelatinization temperature which indicated more ungelatinized granules in suspension. Scanning electron microscopy (SEM) of bread crumb reflected a denser interior structure with thinner gas cell boundary for B3M6. Higher value of reduction stream could convert spherical cavities of crumb to oval shape. Experiment on baked bread texture revealed that softens crumb (1622.33 ± 58.4) during storage with greater symmetry and uniformity indices were observed for B5M5. Additionally, bread loafs with higher reduction cooperation (B3M6) remained springiest (9.11 ± 0.11) with high score chewiness factor (85.29 ± 4.57) after 72 h. Alveographic model of dough with consistography were determined the extra cross-linking of gluten protein upon glucose oxidase addition which led to decrease in L parameter. A reinforcement of dough tenacity (P) was observed for reduction passages due to higher water absorption capacity. The analysis of the gluten proteins with deformation energy (W) was positively correlated to lactic acid SRC value for break passages (B6M3). Therefore, progressive milling system fractionation could be related to end-product quality with optimized formulation.