Application of textured wheat flour in bakery technology

Abstract

The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by the sponge and dough method with and without prior dough fermentation and those made by the quick sponge method. The addition of the studied flour in the amount of 40% by flour weight did not significantly affect the organoleptic quality indicators, as well as the moisture and acidity of bakery products made by different methods. The protein content in the test samples was 7.0–7.5 g per 100 g of the product. The lowest degree of staleness 72 h after baking could be observed in bakery products made by the sponge and dough method with prior dough fermentation. Products made by the sponge and dough method with and without prior dough fermentation showed the first signs of mold on storage day 15. The first signs of rope spoilage were found after 144 h of storage under provoking conditions in bakery products made by the sponge and dough method with prior dough fermentation. The study results yielded bakery products made from wheat flour and supplemented with textured wheat flour in the amount of 40% by flour weight. In accordance with TR TS 022/2011 ‘Food products in terms of their labeling’, bakery products supplemented with 40% textured wheat flour made by the sponge and dough method with and without prior dough fermentation are regarded as a source of dietary fiber. A draft technical documentation has been developed for bakery products made from wheat flour supplemented with textured wheat flour.