Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed improve WWF's poor technological properties and resulting bread quality. We tested effect of a common bakers' strategy WWF performance: adding part water recipe during kneading operation. First, operating conditions were optimized perform gradual addition. The dough sample was second trial make an in-depth investigation (i) amount added (ii) total content on molecular mobility (with Low Resolution 1H NMR), rheology addition caused significant variations proton dynamics; it improved rheological properties, but did not affect A higher (i.e., 60%) than predicted by Farinograph test significantly quality terms crumb specific volumes, texture. Combining with high could be enhance doughs breads, promoting consumption fibre-enriched foods.