The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics

Abstract

Summary Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin‐wheat bread physical attributes. Factorial models show that bread specific volume was positively associated with sponge and dough mixing time ( P = 0.01) and baking time ( P = 0.02). Crumb area was positively associated ( P = 0.01) with sponge and dough mixing time. Final proofing time positively influenced cell wall thickness ( P < 0.01) and cell diameter ( P < 0.01) but negatively affected number of cells ( P < 0.01). Cell diameter was positively associated with baking time ( P = 0.04), whilst number of cells was negatively influenced by sponge and dough mixing time ( P = 0.01). Instrumental springiness was positively associated with sponge and dough mixing time ( P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised.