BREADMAKING QUALITY OF 10 GREEK BREADWHEATS - BAKING AND STORAGE TESTS ON BREAD MADE BY LONG FERMENTATION AND ACTIVATED (CHEMICAL) DOUGH DEVELOPMENT PROCESSES, AND THE EFFECTS OF BUG-DAMAGED WHEAT

Bread was made using a long fermentation process and an activated (chemical) dough development process from four soft‐milling and six hard‐milling varieties of Greek wheat. Breadmaking quality was reliably predicted using results from sedimentation tests and Farinograph dough mixing tests. The damaging effects of proteolytic enzymes in flour from insect‐damaged wheat, added at the 3% level, were evaluated. The superior qualities of the newer harder wheats were confirmed and it seems that their loaf volume may be unaffected by moderate levels of insect damage. The activated dough development process seems to be very suitable for hard Greek wheats. Copyright © 1990 John Wiley & Sons, Ltd