Effect of waxy flour blends on dough rheology and bread quality

Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures. The effect of waxy flour addition on dough rheology was to reduce dynamic moduli and delay gelatinisation. 25% waxy flour addition increased bread loaf expansion during baking and decreased crumb firmness.