ENHANCING BREAD QUALITY: EFFECTS OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN LOCAL WHEAT FLOUR

This study investigates the impact of small-sized and mechanically damaged starch granules on the quality and shelf life of bread made from high-grade local and imported wheat flours. By separating these damaged granules, we aimed to enhance bread quality indicators such as freshness, moisture retention, structural integrity and overall longevity without the use of synthetic additives. The results demonstrated that bread made from flour with separated starch granules consistently retained higher freshness scores, exhibited better moisture retention, had a higher swelling capacity, showed reduced crumbling and maintained lower firmness over time compared to control samples. These findings suggest that the separation process provides a natural, cost-effective solution to improve bread quality, offering significant benefits for the bakery industry and aligning with consumer preferences for natural and environmentally friendly products.