Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread

The goal of the present study was to produce two wheat flour composites, one from all wheat flour streams(straight flour) and the second from the best two wheat flour stream blends obtained from Australian and Russianwheat. The two flour composites were evaluated through the parameters of pan bread produced in the presence andabsence of wheat flour improvers. The results indicated that adding the flour improvers by half of the normal improverdoses to the flour stream blends resulted in an improvement in the physical properties of pan bread (loaf volume andspecific volume). Also, the crumb texture (hardness) of the pan bread was more softer as compared with that madefrom the composite straight flour containing the high or normal dose of the flour improvers. The data revealed that thepan bread produced from the flour of selected stream blends containing only the half dose of improvers had superiorscore values of sensory characteristics. Furthermore, the bread was much soft after 6 days of storage. Moreover, thepan bread made from the flour of selected stream blends which contain a quarter dose of improvers still softer thanthat of composite straight flour contained the normal dose of improvers.In conclusion, the blending process of the selected streams caused an improvement in the properties of the flouras compared with the straight composite flour. Also, the results revealed that the amount of added improvers can bereduced to half only by using the blending process for the flour streams