Baking Absorption of Bread Flour: Sponge Method and Dough Method

The Sponge-Dough technique is one of the most well-known tests to assess the baking quality of bread flour. In practice, however, the productivity of this analysis is limited due to the time necessary for this technique and the requirement to have baking experts. The development of a reliable and fast instrumental technique to predict Sponge-Dough results would be indisputable progress.

In this article, a laboratory instrument (which measures the rheological properties of dough subject to the dual stress of mixing and temperature alterations) has been employed to develop a predictive model that can approach the real "bread making" values (absorption and volume) as near as possible.

The aim is to evaluate the potential to predict baking quality (Sponge-Dough method) of bread flour using the CHOPIN Technologies Mixolab 2.

Baking Absorption of Bread Flour: Sponge Method and Dough Method

Method and Materials

  • 7 wheat flour samples were chosen to validate the model developed.
  • 53 wheat flour samples (Table 1) were analyzed both with the Sponge-Dough baking test (AACC 10-11.01) and Mixolab 2 (AACC 54-60.01, Table 2) by AIB.
  • 46 wheat flour samples were chosen to develop the model.
  • Using Minitab 15.1, statistical data analysis was performed by CHOPIN Technologies to develop mathematical prediction models (absorption and volume).

Table 1.

Table 2.

Results and Discussion

Thanks to correlations between prediction values and reference values for the absorption parameter or the loaf volume parameter, the model performances were assessed. The results for validation (green spot) and development (blue spot) can be seen in Figures 1 and 2.

The loaf volume model has a good correlation coefficient (r2= 80%): 91% of the samples are within the tolerance. It is also worth noting that 83% of the validation samples are within the limits of the technique.

Regarding absorption, the correlation coefficient which was acquired with the model developed is 86%.  83% of the validation samples are within the acceptability limits. These results exhibit a strong relationship between the Mixolab 2 parameters and Sponge–Dough bread making.

Table 3.

Conclusion

The Mixolab 2 can reliably predict baking absorption and volume (sponge and dough method) of bread flour in one test thanks to these new models, in under 45 minutes (protocol Chopin +). These results provide a good alternative for the customer to assess the baking quality of bread flour.

References and Further Reading

PREDICTION OF AACC 10-11.01: “BAKING QUALITY OF BREAD FLOUR—SPONGE-DOUGH, POUND-LOAF METHOD” WITH AACC 54-60.01: “DETERMINATION OF RHEOLOGICAL BEHAVIOR” AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE IN WHEAT FLOUR AND WHOLE WHEAT MEAL

This information has been sourced, reviewed and adapted from materials provided by CHOPIN Technologies.

For more information on this source, please visit CHOPIN Technologies.

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