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KLAUS LORENZ
A MASTER'S THESIS
MASTER OF SCIENCE
1969
Approved by:
ajor ProfZgsor
LC1 TABLE OF CONTENTS
INTRODUCTION „ o „ 1
LITERATURE REVIEW 2
c) Farinograph Studies 16
d) Araylograph Studies 25
ACKNOWLEDGMENTS .54
BIBLIOGRAPHY 55
Introduction
in 1954, Dr. John C. Baker stated that it was not necessary to ferment
mix process for the production of white bread which would result in a
that the process resulted in reduced processing time, space and equipment
It is estimated that more than 40% of the white bread produced today in
it is the single most important variable in the process. There are four
1) Flour strength
2) Flour uniformity
of flour for the continuous production of white bread. Besides the selection
of the proper wheat, the milling process influences the flour properties.
During the milling process the starch component of the flour may be
and Swortfiguer (3). The first stage or premix stage assembles the ingred-
ients. Solids and liquids are incorporated but a dough is not fully developed.
The dough is granular and wet at this stage. As mixing continues in the
developer, the dough becomes smoother and relatively dry. A peak of power
consumption is reached at this stage. The dough reaches the right condition
to capture appreciable quantities of air into the mass. When finally developed,
the dough is more like a batter than a dough due to the extreme pressure and
shearing of the dough in the developer. This dough has a high sensitivity
during proofing. The correct melting point of fat (1), the proper prooftime,
the correct oxidation (3), and absence of rough handling during oven loading
must be observed to produce bread with good external and internal character-
istics.
and Schiller, et al. (4). Fortmann described the effect of starch damage
water very rapidly. At the same time, the protein portion of flour will
compete for water and forms gluten. If the starch is undamaged a continuous
a kind of glue. The protein will receive some water, but the dough structure
continuous gluten structure." Pratt (5) stated that some starch damage is
desirable to assure substrate for the fermentation process, but that exces-
sive damage will create an unbalanced condition resulting in a vet crumb, poor
loaf volume and inferior grain and texture. Pratt (5) was of the opinion that
no chemist is ready to set upper limits for damaged starch in flour. The actual
level of damage tolerable in any bakery will probably vary from bakery to
The effect of damaged starch in bread making was described by Sandstedt (6),
water and are readily digested by amylases. Damaged areas yield about 60%
maltose and 407o beta-limit dextrins due to the action of ^-amylase. The
The action has generally been considered to be random such that a chain of
These in turn are broken down with only small oligosaccharides remaining.
Beta-limit dextrins hold many times their own weight of water. They are
Atkinson and Fuehrer (8). They reported that gluten quality does not seem
Ponte, et al. (9) found starch damage to be related to the amylase activity,
the conventional sponge and dough process. During sponge fermentation, the
free sugars of flour are soon exhausted by yeast and production of maltose
verse relationship between loaf volume, the per cent damaged starch, and the
increase in damaged starch granules. The same results were also reported by
into three fractions coarse, medium, and fine. They determined damaged starch
in each fraction. The coarse fraction showed the lowest amount of damaged
damage and the increased water absorption requirement rather than gluten
as reported by Wolf (16). Soft wheats show only small changes in maltose
value during milling while starch from hard wheats is damaged to a higher
action on the starch. Damaged starch differs from normal starch in a number
amylase action.
A one gram sample is incubated with 160 SKB units of a-amylase at 30°C. The
degree of digestion is measured at the end of the first hour and second hour
by determining the maltose values and expressing them as per cent maltose.
To correct for the digested native starch, the maltose formed during the
to the equation by Ponte and Rosen (18) . The per cent damaged starch is ob-
tained by extrapolation back to zero time. The slope of the curve is an in-
was developed by Donelson and Yamazaki (19). The method is similar to the
gram sample is used and 0.10g of Rhozyme 33 (fungal amylase enzyme; 5,000 SKB
units per gram) is added. Maltose is determined and may be converted to
starch to enzymic degradation, the Hampel method (20) uses the "soluble
Amy lose" as an index of the condition of the starch. According to this method
tube, hydrogen peroxide added and the solution is heated for five minutes in
a boiling water bath. After cooling, the soluble starch is determined with
formed with an artificial color standard based on the achromic color obtained
Sullivan, et al. (21). This method is based on the fact that damaged starch
granules are much more susceptible to the action of ^-amylase than undamaged
granules. The starch damage index (D.S.I.) is the difference in maltose value
proposed by Lee and Geddes (22) resulted only in partial deactivation of the
Sandstedt and Mattern (17) pointed out that all starch damage methods
Kulp and Bechtel (23) compared che Sandstedt method with those of
Sullivan and Hampel and found the Sullivan method to be the most satisfactory.
The Hampel and Sandstedt methods needed modification. The authors gave analy-
tical data for the three methods for starch damage. They found no quantitative
relationship between the values by the three methods vhich would permit a
direct interconversion. For this research project, the Sullivan method was
used
Amylograph curves, on the physical dough properties and the quality of the
and this starch was mechanically damaged by ball milling for 1 day, 2 days,
3 days and 5 days using a small laboratory ball mill (1 lb. samples). A
ribbon blendor (100 lbs. capacity) was used to blend 50 lbs. of the flour
with 5 lbs. of the damaged starch. Blending time was 20 min. The final
protein content of the blends was 11.0% and this protein content, was kept
constant throughout the project work. Damaged starch was estimated using
the Sullivan method. (21) The physical dough properties for the blends
studies (Fig. 1). The system consists of a jacketed brew tank (30 gallon
capacity) with high and low speed agitators. The brew which consisted
of all the dough ingredients except the flour and shortening was pumped
to a holding tank after 2 1/2 hours of fermentation. The holding tank was
connected to a variable speed pump that allowed metering of the brew into
the incorporator where the flour blends and the shortening were added. From
the incorporator, the ingredients entered a positive displacement pump and were
pumped to a variable speed developer head. The dough was given full develop-
ment at this stage and was extruded and cut off at desired weights. Panning
was done manually. Proofing was to a height of 2 cm. above the pan. The
an Alpine laboratory mill Type 160Z. Particle size was decreased. However,
no appreciable starch damage was obtained operating the mill at 16,000 RPM
ful. A laboratory mill (Ross) was used at an extremely close setting: Again,
porcelain balls. The jars were rotated at 280 RPM. Starch particle size was
SUGAR 6 2 4 -
YEAST 3 3 — —
MILK | _ |
LIQUID -
SHORTENING 3
AFTER START
OF FER^ '
*.#.#. ARKADY
**** ALL INGREDIENTS BASED ON FLOUR 100%
BREW TIME: I
2 HOURS AT 86°F
'/
Crust Crumb
Color Symmetry Break Color Grain Texture Volume
1 1 1 1 9 9 'Poor-
3 3 3 3 10 10 Poor
5 5 5 5 11 11 Fair-
6 6 6 6 12 12 Fair
7 7 7 7 13 13 Good-
8 8 8 8 15 15 Good
9 9 9 9 17 17 Very good
10 10 10 10 19 19 '
Excellent
10 10 10 10 20 20 '
Excellent
6.00 or greater 20
5.9 19
5.8 18
5.7 17
5.6 16
5.5 15
5.4 14
5.3 13
5.2 12
5.1 11
5.0 10
4.9 9
4.8 8
4.7 7
4.6 6
4.5 5
4.4 4
13
Particle size
Sample Days ballmilled (Microus)
5 DAYS
6.03% DSI
5 DAYS
6.03 %
DSI
in Figure 2.
The ball-milled starch was blended with the flour as described previously
and starch damage was estimated by the method of Sullivan (21). The results
are summarized in Table 4. The damaged starch index increased with extended
The bread scoring system used for this investigation is given in Table 2a.
Specific bread volume was determined one hour after baking. Bread scoring
Farinograph Studies
of the continuous mixer, the proofbox and the early stages of baking with
were conducted at these temperatures with each of the five flour starch
blends. (Fig. 4-8) The flour blends and the water were adjusted to the
at 30°C, was first kept constant as the farinograph temperature was raised to
40°C and 50°C respectively. Two more farinograms were recorded at 40°C and
50°C with the absorption adjusted to the 500 Brabender unit line. At 30°C
the peak times, the departure times, and the dough mobilities are essentially
17
FLOUR -»-
10% WHEAT STARCH
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the same for the five flour-starch blends which confirms Farrand's (15)
decreased dough stability. The widths of the farinogram bands also become
dough elasticity as the temperature was increased from 30°C to 50°C. This
was observed for each of the blends tested. The width of the farinograph
per 1°C. The mobility changes as reported by Hlynka could be confirmed with
the starch damaged samples, but not the absorption changes. Considering only
the control sample with a D.S.I, of 2.10% and the sample with the highest
respectively was observed as the temperature was increased from 30° to 50°C,
To adjust the absorption to the 500 BU line for the same two samples
mentioned above, the absorption had to be changed by 0.2% and 0.15% per
1°C as the temperature was increased from 30°C to 50°C. The dough consis-
tency varied inversely with the temperature. The higher the temperature at
which the dough was mixed in the farinograph, the less its absorption at
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when starch damaged samples arc used, 300 g flour doughs were mixed at 1st
speed for 2 min. in a Hobart N-50 mixer. The doughs were fermented at 30°
40°, and 50°C for one hour after which they were placed in the farinograph.
ferent than normal farinograph curves. The curves reach a peak instantly
a second peak which became more pronounced as starch damage increased. This
second peak was not observed with fermentation at 40°C and 50°C. Generally,
mixer.
Amylograph Studies
(fig. 12). This might have been expected since only 10% of the starch was
was observed for the control (D.S.I. = 2.10%) while the sample with the
highest level of starch damage (D.S.I. = 6.03%) showed a peak of 630 BU.
The amylograph measures only gross changes in the starch gel properties.
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Baking of Control Formula
continuous mix baking tests were conducted. The farinograph absorption for
the control flour was 61.5%. Absorption used on the continuous mix unit
was 68% to account for the other dry ingredients besides, flour in the formu-
lation. The best oxidation ratio was 4 parts of KBrO~ to 1 part of KIO .
-J .J
flour had a good strength and mixing tolerance. The optimum impeller speed
starch damage (D.S.I. = 2.10%, 3.15%, 4.65%, 5.19% and 6.03%) 3 absorptions
(68% - 70% - 74%) and 3 impeller speeds (143 - 157 - 171 RPM) . The results
are illustrated in Fig. 13-20. At the lowest level of starch damage (D.S.I. -
2.10%) good quality bread was produced at all 3 levels of absorption, but
68% and 70% required 143 RPM for optimum bread quality (total scores 88
and 91 respectively). Increasing the absorption to 74%, 171 RPM produced the
best bread (total score - 95). The same trend was noticeable with an increase
produced provided the impeller speed and absorption were increased. At the
starch damage level of 5.19%, only the highest absorption (74%) combined
with the lowest impeller speed (143 RPM) produced inferior quality bread.
absorption of 68% and 70% with an RPM of 171. Total scores and specific
tolerance declines. Total bread scores and specific volumes decrease grad-
ually. The grain of the bread became more open and the texture harsher as
absorption and developer speed was used. For 2.10%, 3.15%, and 4.65% of
D.S.I. , the best combination was an absorption of 74% and an impeller speed
32
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42
of 171. For a D.S.I, of 5.19% the best combination was 687, absorption and
157 KPM, and for 6.03% D.S.I, this combination was 68% absorption and 171 R?M.
The effects of starch damage and absorption on bread volume are illustrated
in Fig. 21-23.
and 6.037, damaged starch, bread volume decreased steadily with increasing
increase in impeller speed from 143 to 171. Dough temperatures at 143 RPM
averaged 96°F going up to 102°F with an RPM of 171. The doughs were smooth
and showed good strength during proofing except for the doughs with the high
starch damage (D.S.I. = 6.03%). These doughs were gassy and rather weak
during proofing and had to be handled with extreme care in transfer from the
A statistical analysis was conducted for the data for total loaf score
and specific loaf volume. The analysis of variance is given in Tables 8 and 9.
U3
62i
60
58
56
o 54
o
M 52
CD
o
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48
RPM«=I43 V.
. 2.10% MALTOSE
46- — 3.15 % ii
-0 4.65%
-A 5.19% ii
6.03%
44
68% 70% 74%
ABSORPTION
62
60-
58
56
a
a
o
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2
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48
RPM = I57
2.10% MALTOSE
46 * x 3.15%
4.65%
a a 5.19%
« • 6.03%
44
68% 70% 74%
ABSORPTION
62
60
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44
68% 70% 74%
ABSORPTION
1) D.S.I. = 2.10% 86 . 8*
2) D.S.I. = 3.15% 80.6
3) D.S.I. - 4.65% 80 3*
.
in a 3 factor experiment
LSD = 3.3
in a 3 factor experiment
LSD - 0.17
specific volume are given in Tables 10-13. Total scores varied significantly
This is true for all 3 impeller speeds (Table 10) . At the intermediate
tion increase from 70% to 74%. At the high levels of D.S.I. (5.19% and 6.03%),
absorption at the lowest damaged starch level (2.10%) and an RPM of 143
(Table 11). Increasing the RPM showed a significant effect only at the highest
absorption (74%). The intermediate levels of starch damage (3.15% and 4.65%)
and lowest starch damage (Table 10) . Only isolated cases of significance
were found at D.S.I.'s of 3.15% and 4.65%. At the highest levels of starch
difference in nearly every case indicating that impeller speeds became more
critical as starch damage increased. The specific volume data (Table 11)
49
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Q in m m •a
CJ CU re
U-i u
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•u
o
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OJ •A •r4 14-4
c > K-i iw
iw re •H .,-4 4J
y-i r; c r^
w ^2 * -:c -;« 1-4 Cfl CO CU
o <r o in •r-l •r4 u
o 00 r-» o «* co CO CJ
cw
m a U-4 14-1 LH
o o O •W
"^3
-;c T3 1— —1
ON ON r~- CJ cu CU >.
00 r-» NO -T to > > r-4
re re CJ 1) 4-1
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(!) tT^- frS o
CU £ m in •iH
6C p 14-4
re i-i « »N
•H
E co CO fj
M CO r-. > r-i r-4 to
• • •i-4
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re
CJ : i
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o
re w O 3 a
111 a COCO
CO J J -X
51
RPM
14: 157 171 .
Absorption 68 70 74 68 70 74 68 70 74
% % % , 7o % % % %
2.10 88 * 91 * 85 85 * 90 * 93 75 •k
79 k 95
* * * •k *
3.15 78 78 * 82 78 79 * 84 79 •k 82 83
k *
DSI 4.65 77 •k 80 80 79 79 * 87 78 76 •k
89
•k * *
5.19 84 * 77 * 61 86 VC
81 * 74 80 •k
76 k 69
4e -k * k * * *
6.03 76 * 57 * 37 84 *k
50 * 44 87 k 64 * 59
52
RPM
143 157 171
Absorption 68 70 74 68 70 74 68 70 74
1
%
2.10 5.79 5.84 5.92 !
J
5.69 5.76 * 5.90 5.47 * 5.65 * 6.07
*
3.15 5.74 5.73 * 5.89 1
J
5.55 5.58 * 5.75 5.45 5.61 * 5.75
•;.•
DSI
* * *
4.65 5.53 * 5.67 5.71 -
J
5.52 5.62 * 5.92 5.85 5.87 * 6.10
* *
5.19 5.66 * 5.84 * 4?89 J
5.65
.-.
quality of continuous mix white bread. It was found that starch particle
Farinograph curves which were recorded at 30°C, 40°C and 50°C indicated
that the consistency of the doughs made with starch damaged flour varied
inversely with the temperature. The higher the temperature at which the dough
was mixed, the less its absorption at constant consistency, or the softer
only a small percentage of the total starch was actually damaged. For the
starch. Total bread scores and specific loaf volumes decreased, the grain
of the bread became more open, and the texture harsher as the percentage of
Total loaf scores and specific loaf volumes were analyzed statistically.
Acknowledgments
professor, Dr. John A. Johnson, for his helpful assistance and advice
Department of Grain Science and Industry for their help during this in-
vestigation.
55
BIBLIOGRAPHY
(1961) The starch damage of white bread flours. Cereal Science Today,
6:108-112.
37:436-455.
56
12. Alsberg, C. L., and Griffin, E. P. (1925) Effect of fine grinding upc
jon
Mehl, 10:115-117.
Chemistry, 38:306.
39:460-462.
22. Lee, J. W. and Geddes, W. F. (1959) The role of amylase activity in the
23. Kulp, K. and Bcchtel, W. G. (1963) The effect of tailings of wheat flour
40:665-675.
Chemistry, 39:286-303.
THE EFFECTS OF FLOUR STARCH DAMAGE ON PHYSICAL DOUGH
PROPERTIES OF CONTINUOUS MIX BREAD
by
KLAUS LORENZ
An Abstract of
A MASTER'S THESIS
MASTER OF SCIENCE
1969
A flour (12. 1# protein) was blended with samples of wheat starch
which has been ball-milled for different lengths of time. The final
while dough mixing time and dough stability decreased. These effects
were most pronounced when the Farinograph was operated at l»0°C and
50°C rather than at the normal 30^C. The farinograms also showed a
speeds) was selected for the evaluation. Loaf volume decreased, the
grain of the bread became more open and the texture softer but soggy as
starch damage increased. It was concluded that good quality bread can