The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality

The increasing interest in unrefined flour-based products demands innovative strategies to improve dough properties and bread quality. This study investigated the effect of an empirical practice used by bakers – gradual flour addition during kneading on wholewheat After optimizing operating conditions perform kneading, a full factorial design tested optimized samples as function total water content. Although did not affect quality, extensibility L swelling index G improved significantly independently Significant interaction was observed between amount; reduction tenacity P tenacity-to-extensibility ratio P/L at Farinograph absorption, increase strength W highest level were observed. Furthermore, 1H NMR results revealed different redistribution dynamics which could be interpreted molecular phenomena associated with macroscopic parameters. Gradually adding rheology workability dough.