Classification of whole wheat flour using a dimensionless number.

Area of Science:

• Food Science
• Cereal Science
• Rheology

Background:

• Current rheological standards for refined wheat flour quality are applied to whole wheat flours.
• These standards do not accurately predict the technological quality of whole wheat flour for bread making, particularly pan bread volume.

Purpose of the Study:

• To evaluate the rheological and technological behavior of whole wheat flours and wheat bran pre-mixes.
• To develop a dimensionless number for classifying whole wheat flours based on rheological parameters.
• To establish a predictive model for pan bread specific volume using the developed number.

Main Methods:

• Farinograph and extensograph analyses were performed on whole wheat flours and pre-mixes.
• Bread making trials were conducted to assess technological quality.
• A novel dimensionless number (Sehn-Steel number) was developed from rheological data.

Main Results:

• Most whole wheat flours met current rheological recommendations but yielded unsuitable bread specific volumes.
• The Sehn-Steel dimensionless number successfully classified whole wheat flours as 'suitable' (62-200) or 'unsuitable' (<62) for pan bread production.
• An equation was derived to predict whole pan bread specific volume using the Sehn-Steel number.

Conclusions:

• Existing rheological standards are insufficient for classifying whole wheat flour quality for bread making.
• The Sehn-Steel dimensionless number provides a reliable method for assessing whole wheat flour suitability and predicting pan bread volume.
• This new metric enhances quality control and product development in the baking industry.