Effects of Waxy Flour Blending on Dough Rheological Properties and Breadmaking Quality of Nonwaxy Flour

Changes of dough rheological properties and breadmaking quality of nonwaxy flours from five wheat cultivars after blending with waxy flour were studied. Results showed that waxy flour contained much protein in quantity but poor in quality, which resulted in poor dough rheological properties except for high water absorption. Most parameters of dough rheological property of nonwaxy flour were affected insignificantly after blending with little waxy flour (10%). However, the dough properties became poor significantly when more and more nonwaxy flour was replaced. The loaves made from waxy flour were smaller in volume, poor in texture, dark in colour, and with low quality score. The breads made from nonwaxy flour blended with waxy flour had larger and weightier loavesbecause more water was needed, but the texture deteriorated, therefore, with lower quality scores. However, the higher water content can be achieved after waxy flour blending, which results in a softer crumb and a slower rate of bread firming. These results suggest waxy flour could improve shelf life of bread.