Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

A commercial flour was alternatively supplemented with five enzymatic and two chemical additives. Two levels of addition were considered. The effects of additives on dough behavior and bread quality depended on the type of promoted biochemical reaction and, in some cases, were dose-dependent. Deformation energy (W) proved to be the best single predictor of the specific volume (SV) (R = 0.847) whereas the height/width ratio (HW) was better predicted by dough development time (DDT) (R = −0.619). The application of response surface regression followed by stepwise regression allowed to write two equations. The SV was greatly and positively affected by W, DDT, E (extensibility) and resistance to extensibility (R). Observed and predicted values were highly correlated (R = 0.931). The model did not allow to generalize the positive dependence of the HW ratio of the central slice on W and softening, although predicted and observed values correlated together at middle strong level (R = 0.704). Una harina comercial ..