Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

• Whole wheat (WW) flour was utilized in a frozen dough system for bake off technology.
• WW dough exhibited reduced stability, extensibility, and resistance to extension.
• Frozen storage of dough showed a negative effect on bread volume and firmness.
• However, bread made from WW frozen dough had a less degree of volume and texture loss.
• High antioxidant activity of WW bread was not affected by frozen storage of the dough.

Whole-grain wheat flour was utilized in a frozen bread dough system and its functional and baking performances were characterized for bake off applications. Whole-grain wheat flour high in dietary fibers (11.84%) exhibited greater water hydration properties than white wheat flour at room temperature. The opposite results were however observed upon starch gelatinization which could be correlated to the reduced pasting properties of the whole-grain wheat flour. Decreased dough development and stability times were measured in whole-grain wheat dough that also exhibited reduced extensibility and resistance to extension. The lower loaf volume and firmer crumb texture of whole-grain bread were observed as compared with white bread. Frozen storage of dough for 4 weeks had a negative effect on the loaf volume and firmness of the bread. The bread samples prepared with white and whole-grain frozen dough exhibited a significantly lower loaf volume by 17.9 and 8.8% and firmer texture by 39.9 and 28.8%, respectively. Thus, the deterioration of the two bread qualities appeared to be less dependent on the frozen storage in the whole-grain dough system. The use of whole-grain flour produced bread with enhanced antioxidant activity which was not affected by the storage of the dough in the frozen state.