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Australia is a major exporter of wheat to South East (SE) Asia. Much of this wheat is low protein, fails in standard bake tests and is not traded as bread wheat. Some SE Asian bakeries observed that these doughs spread too significantly to be usable on current bread manufacturing lines. However, high-spread doughs are suited to sheeting lines and can produce high quality products. For confirmation, a pilot-scale dough sheeting line was constructed consisting of four roll-stands and a folder/lapper. Rollers were fitted with sensors to measure roll forces and dough sheet thicknesses. The first roll stand was also used to test flours for dough rheology. The sensors captured flour effects on dough flow quality during sheeting (‘sheetability’). The offline dough rheology data correlated with ‘online’ dough sheetability. The Australian flour doughs flowed more steadily through the roll stands than conventional bread doughs and also produced high quality sandwich breads.

Chemical leaveners are used in doughs to generate carbon dioxide, as an alternative to yeast, in making a range of bakery products. In this study, the effects of fungal α-amylase and ascorbic acid on chemically leavened doughs were followed by measuring dough extensibility, true rheological properties, the amount of free liquid in doughs following ultracentrifugation and the quality of baked products. As with yeasted doughs, the bake qualities of chemically leavened doughs also improved in the presence of fungal α-amylases. The bake qualities were not affected when the equivalent amount of ascorbic acid was added. The differences in dough formulations were detected from measurements of true rheological properties, not from extensibilities of doughs. The amount of free liquid was larger and of lower viscosity in doughs containing α-amylases. The properties of the continuous liquid phase were found to be important in defining the rheological and baking qualities of doughs.