Waxy durum and fat differ in their actions as improvers of bread quality

Fat is commonly added to bakery products to improve eating qualities and extend shelf life. Flour milled from waxy durum grain was incorporated into bread formulations and its effects on crumb softness and loaf volume compared to those of added fat. Low levels of fat (0.1–0.3% of flour weight) softened the bread crumb and increased loaf volume. Most of the softening effects were evident in the crown of the loaves protruding above the tin and a high proportion of the reduction in compression was associated with increased volume. Loaves baked with waxy durum flour were softer than those baked with fat and the softening effects were evident both in the crown of the loaf and at its base where it had been confined within the tin. Waxy durum flour reduces compression independently of increased volume. It is suggested waxy durum flour acts by slowing the migration of water from the gluten phase to the starch phase so maintaining the level of mobile water in the gluten where it acts as a plasticiser. Independent organoleptic assessment of bread quality baked with combinations of waxy durum and fat confirmed the quality enhancing effects of waxy durum flour.

► Low levels of fat soften bread crumb through increased loaf volume.
► Waxy durum flour softens the crumb without increasing loaf volume.
► Waxy durum and fat differ in their actions as improvers of bread quality.
► Organoleptic assessment confirmed the quality enhancing effects of waxy durum flour.