Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of ‘Harunoakebono’

The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were measured with the Creep method based on a Maxwell–2–element model. The expansion stress in the proofing process of various doughs was obtained by a numerical calculation method. The results indicated that doughs with high elastic characteristics, namely large relaxation time (τ(0)) and regularity coefficient of viscosity (η(N)), have high dough stress throughout the proofing process and high stress at the proofing end (σ(end)) and conversely, the low elastic dough with the small τ(0) and η(N) has the completely opposite tendency. This study also showed that there are significantly high correlations between the calculated σ(end) and bread-making quality (BMQ) such as gas retention of dough and specific loaf volume (SLV). These results showed that BMQ, represented by SLV, of various white bread doughs were greatly influenced by the dough’s physical properties, especially τ(0) and η(N), which change with differences in the compositions of the HMWGs.