Dear Colleagues,
Can anyone describe how Water Absorption Index, Water Solubility Index and Swelling Power of the flour type we use for bakery products can affect the porous crumb structure development of the final product.
Good interaction with water of flower (Starch and proteins) results in good gluten hydration and network formation in wheat flour. This gives greater gas retention and expansion to the dough system on proofing and results in bread of crumbly crumb, due to better swelling and gelling of the starch that gives the bread a well set crumb structure on cooking.
The sponge like crumb is affected by two factor, firstly, the ability of dough to absorb gas within its structure, and secondly its ability to retain the gas which is produced through baking. Hence, the higher ability of dough in absorbing water and swelling which would result in a more powerful lattice structure and creating a gel of higher ability in absorbing water and retaining gas during baking, altogether enhance the crumb structure of bread.
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