LAUSR

Abstract The potential use of an ultrafine flour fraction obtained by jet milling pulverization of a commercial white wheat flour in breadmaking was explored in this study. Three bread formulations were made by mixing the commercial flour with different levels of the ultrafine fraction (0, JM0, control; 50% JM50; and 100%, JM100), having flour median particle size values, d 50 , 75, 24 and 21 μm, respectively. With decreasing flour particle size the loaf specific volume, crust lightness and pore size decreased, whereas crust and crumb hardness increased. Upon storage, starch retrogradation, crumb hardness and crust moisture increased, while crust hardness, and crumb elasticity, cohesiveness and moisture decreased due to the staling events. A trained panel detected the changes in sensorial attributes upon storage, but differences between JM0 and JM100 breads (fresh and staled) were not perceived.