Quality Analysis of Whole Wheat Bread Flour in Chinese Market

Abstract

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.

Keywords

• bread
• whole-wheat flour
• physicochemical qualities
• rheological properties of fermentation
• processing quality