RESEARCH ON THE MODIFICATION OF THE BAKING PROPERTIES DURING THE FLOUR MATURATION TIME

Abstract

Wheat is one of the most important food plants grown in over 45 countries, feeding 35-40% of the world's population. The main utility is manufacturing bread and various products made from flour.

Bread is the basic food for the majority of the world's population. No other food satisfies the needs of the human body as completely and economically as wheat bread. The most complete and perfect food is bread, which is obtained from flour of wheat.

Through this study, it was followed how the different properties of bakery of white flour type 650 alter during the maturation period for 30 days. The analysed properties were studied on 3 batches of type 650 flour obtained in February 2022. Type 650 white flour was studied because it is the most used flour in the bakery industry and the consumption of white bread is approximately 65% ​​compared to the others bread assortments.

On the flour samples obtained by grinding, the following parameters were monitored at intervals of 10, 20 and 30 days: moisture content, wet gluten content, hydration capacity, dough development time, dough stability. For all three flour samples taken in the study, it is observed that the capacity of flour hydration increases during storage by 1.4 units in batch 3, by 1.8 units in batch 2 and by 2 units to batch 3, the development time of the flour, determined for the three batches of type 650 flour, registers a decrease, which varies between 0.4 in lot 2 and 3, and 0.9 in lot 1; and as for the stability of the dough, there is an increase that signifies the time the dough maintains its maximum consistency, which indicates the dough's tolerance for kneading. The gluten content and the moisture content during the storage period decrease in all 3 flour samples.