LAUSR

Our objective was to assess the relationship between wheat flour analytical values and baked good properties based on equipment and processes near to those of mid-size bakery companies, including fermentation interruption. Thirty-four physical properties of rolls and breads were measured, and their correlation with 90 analytical properties of flour was investigated. In rolls, fermentation interruption led to a coarser crumb structure and a lower height/width ratio as compared to direct fermentation. This can be seen as a quality loss, which extent varied considerably depending on the flour. Our results suggest that using flours with a strong gluten network and high water absorption properties are most appropriate for fermentation interruption. Using a PLS regression, we identified three flour properties that had the highest overall influence on the final baked goods properties: flour hydration, dough stability, and elasticity/plasticity ratio.