Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties.

The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF and 60% Hermes (40 WWF) were used. Two other mixed flours were prepared for comparison: one consisted of 20% Chinese spring flour (CSF) and 80% Hermes (20 CSF) and the other of 40% CSF and 60% Hermes (40 CSF). Breadcrumbs became softer with increasing...