Improvement Of Baking Properties Of Inferior Flour Qualities By A Specially Developed Fiber Mixture

The baking properties of wheat flours depend on the wheat type, the growth and harvest conditions and the production in the mill. At the moment, quality differences during the harvest are found. CFF GmbH & Co. KG uses natural dietary fibers in order to improve the baking properties of low quality wheat flour and increase their nutritional value.

Millers strive to deliver flour qualities of consistent baking properties. Every wheat flour product has a different quality at the same grinding: The composition of glue-forming properties, the water-soluble proteins, the starch content and the share of soluble sugars.

Important baking properties are determined by the proteins. This means that it is not the content of proteins that is decisive, but the composition and functionality of gluten and its fractions glutenin and gliadin. The baking properties of the flour depend on the protein quality that defines water absorption, gas retention capacity and dough properties.

In order to compensate for the lack of availability of high-quality flour qualities, CFF developed the high-functional fiber mixture SANACEL® add 030, that improves the baking properties of low quality wheat flour and other benefits:

• increasing yield
• longer freshness of bread
• improving pore structure
• clean label
• fiber concentrate with high nutritional value.

Improved Baking Properties Using the Example of Pan Bread

A high-quality wheat flour shows ideal baking properties. The white pan bread loaf is a simple example of worldwide renown. For a test series, regular wheat flour (sample 1) and low-gluten content wheat flour (sample 2) were used. Sample 2 was mixed with the functional fiber mix SANACEL® add 030 (sample 3), in order to compensate the lack of gluten. The flours were analyzed and characterized in advance (see table 2).

The total protein content is determined by the Kjeldahl method. High-quality wheat flours have a protein content of between 13.0 percent - 13.3 Percent, correlating to the gluten content.

In contrast to this, the sedimentation value assesses the protein quality of the flours, which correlates to water absorption. It should be between 33 ml – 39 ml.