Differences in baking quality between wheat flours

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Abstract
Summary: A study was made of six pairs of wheat flours, members of each pair being similar in protein content and other characteristics but differing in baking performance. Interchange of flour components showed that the origin of quality differences in all cases resided in the gluten protein. Measurements of loaf volume as a function of lipid content were made using defatted flours reconstituted with variable amounts of flour lipids. Loaf volumes for the poorer quality flours were below those for the paired samples over ranges of lipid content which varied from a small region near the natural lipid content to the complete range. Since lipid fractions behaved identically when exchanged between pairs of flours, this effect apparently reflected a gradation in protein quality. Preliminary results indicated that differences in protein quality were associated with the glutenin fraction although further work is needed to test the generality of this conclusion. No relation was found between baking quality and the amount of lipid bound by dough mixing.