EFFECT OF PROCESSING METHODS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD

Whole wheat flour breads based on straight dough, sponge and dough and mechanical dough development methods were prepared. The specific loaf volume of bread from sponge and dough method was highest (2.44 cc/g) followed by straight dough method (2.31 cc/g) and mechanical dough method (2.13 cc/g). The effect of different methods on the crumb texture of bread was distinct. The crumb texture was very soft, soft and slightly hard for breads by sponge and dough, straight dough and mechanical dough development methods, respectively. The results indicated that sponge and dough method was better suited than straight dough and mechanical dough development methods. However, the breads from different methods possessed wholesome typical wheaty taste.