Effect of Temperature on Improvers Action On Wheat Flour Dough and Bread

Abstract

This research was conducted to study the effect of different temperatures on the improvers' action on wheat flour during the process of bread-making and consequently bread quality. In this study two types of wheat flour (Canadian and Sudanese (IMAM) wheat flour and two types of improvers (Ascorbic Acid and .Azodicarbonamide-ADA-) were used Canadiain and Sudanese wheat grain were analyzed to determine protein, fat, fibre, ash and moisture content. Canadian and Sudanese wheat flour were analyzed to determine Falling no., gluten quantity and quality, starch damage, color grade, .sedimentation, moisture and ash content The rheological properties (water absorption, dough stability time, dough development time, energy, elasticity and resistance) of all the doughs prepared at three different temperatures (25ºC, 30ºC and 40ºC) with adding ADA and Ascorbic acid improvers individually and a mix of them were determined. Loaf bread and Flat bread were prepared from the different doughs at the same temperature and the specific volume of loaf bread was determined. Sensory evaluation was conducted for both bread .types The results have shown that water absorption, dough development time and dough stability time readings decrease with the increase in temperature. Treated Canadian wheat flour recorded higher values for these parameters in comparison with .the treated Sudanese wheat flour 20 Specific volume of loaf bread produced from treated Sudanese wheat flour decreased with the increase in temperature the opposite was observed in loaf bread made from treated .Canadian wheat flour Sensory evaluation of the bread produced has generally shown that the bread produced from Canadian wheat flour is more preferred; the highest score was given to bread produced at 25º .C and 30º C Generally the results have shown that processing at lower .temperature produces better quality bread