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Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

机译：全麦面包：面团和面包性能捏合过程中逐渐添加的效果

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摘要

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed to improve WWF's poor technological properties and the resulting bread quality. We tested the effect of a common bakers' strategy to improve WWF performance: adding part of the water of the recipe during the kneading operation. First, the kneading operating conditions were optimized to perform the gradual water addition. The optimized dough sample was tested in a second trial to make an in-depth investigation of the effect of (i) the amount of water added during kneading and (ii) the total water content on dough molecular mobility (with Low Resolution H-1 NMR), dough rheology and bread quality. The gradual addition of water caused significant variations in proton mobility and dynamics; it improved dough rheological properties, but did not affect the bread quality. A higher dough water content (i.e., 60%) than predicted by the Farinograph test significantly improved the bread quality in terms of bread and crumb specific volumes, and bread texture. Combining the gradual water addition with high water content could be a strategy to enhance the quality of WWF doughs and breads, promoting the consumption of fibre-enriched foods.
机译：由于全麦面粉（WWF）在面包制作中的需求不断增加，需要采用技术来改善WWF糟糕的技术性能和由此产生的面包质量。我们测试了一种常见面包师改善WWF性能的策略的效果：在揉面过程中加入配方中的部分水。首先，对捏合操作条件进行了优化，以进行逐步加水。在第二次试验中对优化后的面团样品进行了测试，以深入研究（i）捏合过程中添加的水量和（ii）总含水量对面团分子流动性（低分辨率H-1 NMR）、面团流变学和面包质量的影响。水的逐渐添加导致质子迁移率和动力学的显著变化；它改善了面团的流变学特性，但不影响面包质量。面团含水量（即60%）高于粉质计测试的预测值，显著改善了面包和面包屑比体积以及面包质地方面的面包质量。将逐步加水与高含水量相结合，可能是提高WWF面团和面包质量、促进富含纤维食品消费的一种策略。

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