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Need help developing a formulation for 100% wholewheat bread?


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#1 krutika.kachhy

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Posted 17 January 2012 - 04:59 PM

Hello everyone!

I am developing a formulation for 100% wholewheat bread. I have been facing few problems related to loaf volume (especially with gas retention) and loaf density. Can anyone suggest how do I overcome these?

Thank you !!



#2 MRios

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Posted 17 January 2012 - 05:41 PM

100% Wholewheat bread is going to give you a heavy loaf with a small volume. The pieces of bran disrupt the "bubbles" formed by the gluten so that it won´t let the bread rise adequately. You might try to add some gluten.
Another suggestion is using wholewheat flour that is very finely ground. That should help. However, you do have to remember that you´ll never have the size and texture of white flour bread.




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#3 saqibfst

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Posted 18 January 2012 - 06:40 AM

whole wheat bread is quite shows different behavior than white bread regarding volume and density. whole wheat gluten structure is weaker than white bread due to bran interrupt to make complex and strong gluten network. u will have to care about to use the (if you r using the yeast leavened bread) correct amount of yeast and leavened chemical. if u use too much , the pressure will develop on the wall of weak outer structure and volume will become collapse which wil give u dense bread.
it might be helpful to you , if u mention the recipe and all the procedure you currently follow , hopefully i can give you some solution regarding this .

thanks
saqib



Hello everyone!

I am developing a formulation for 100% wholewheat bread. I have been facing few problems related to loaf volume (especially with gas retention) and loaf density. Can anyone suggest how do I overcome these?

Thank you !!






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