Isolation and Characterization of Cotyledon Fibers from Peas,Lentils, and Chickpeas

Methods were developed to efficiently isolate legume cotyledon fibers with relatively high yields and purities. Seeds of pea (Pisum sativum), chickpea (Cicer arientinum), and lentil (Lens culinaris) were roller milled into flour and fractionated into prime starch, tailings starch, and water solubles. Insoluble dietary fiber was isolated from tailings starch by wet screening on sieves with openings ranging from 53 to 90 μm. Yield of insoluble fiber using a sieve with 53‐μm openings ranged from 49.7 to 59.2% of insoluble fiber in flour with purities ranging from 85.5 to 87.3%. Soluble dietary fiber was isolated from the water‐soluble fraction following acid precipitation of soluble protein at pH 4. Soluble fiber yield ranged from 83.3 to 89.6% of flour soluble fiber with purities ranging from 64.5 to 70.6%. Glucose was the most common sugar component of hulls and soluble cotyledon fibers, while arabinose was the main sugar in insoluble fibers. Insoluble fiber exhibited significantly higher swelling capacities and water and oil binding capacities in comparison to hulls and soluble cotyledon fibers. Apparent viscosities of soluble cotyledon fibers ranged from 3.13 to 3.43 Pa•sec and exhibited Newtonian characteristics.     

Cooking,Roasting, and Fermentation of Chickpeas,Lentils, Peas,and Soybeans for Fortification of Leavened Bread

The effects of cooking, roasting, and fermentation on the composition and protein properties of grain legumes and the characteristics of dough and bread incorporated with legume flours were determined to identify an appropriate pretreatment. Oligosaccharide content of legumes was reduced by 76.2–96.9% by fermentation, 44.0–64.0% by roasting, and 28.4–70.1% by cooking. Cooking and roasting decreased protein solubility but improved in vitro protein digestibility. Mixograph absorption of wheat and legume flour blends increased from 50–52% for raw legumes to 68–76, 62–64, and 74–80% for cooked, roasted, and fermented ones, respectively. Bread dough with cooked or roasted legume flour was less sticky than that with raw or fermented legume flour. Loaf volume of bread baked from wheat and raw or roasted legume flour blends with or without gluten addition was consistently highest for chickpeas, less for peas and lentils, and lowest for soybeans. Roasted legume flour exhibited more appealing aroma and greater loaf volume of bread than cooked legume flour, and it appears to be the most appropriate preprocessing method for incorporation into bread.     

Effect of Zinc and Aluminum Ions in Breadmaking

Zinc and aluminum ions as chloride or sulfate salts at 50–500 ppm metal ion (flour basis) had no detrimental effect on fermentation of yeastleavened dough. Increased mixing times (≈10–50%) due to addition of aqueous solutions of zinc (250–500 ppm) or aluminum (150–250 ppm) ions to a bread formula was overcome by withholding salt until the final mixing stage. Breads made from commercial flours (12.5% protein) containing zinc (250–500 ppm) or aluminum (150–250 ppm) ions and no oxidant had improved loaf volume and crumb grain when compared with control bread, and no off-taste. Additionally, breads with added zinc or aluminum had better crumb grains and slower firming rates when compared with breads containing optimum l -ascorbic acid (50 ppm) or potassium bromate (20 ppm). Breads made from commercial flours (11.1% protein) and three laboratory flours (11.4–13.6% protein) containing zinc (250 ppm) or aluminum (150 ppm) ions also had improved loaf volumes and crumb grains. Zinc or aluminum ions in combination with l -ascorbic acid, but not potassium bromate, had a detrimental effect on bread quality. Scanning electron microscopy of freeze-dried bread doughs revealed that zinc and aluminum ions enhanced the film-coating property of gluten. One serving (one slice, 28 g) of bread made with 250 ppm zinc ion would provide 25% of the adult recommended dietary allowance of zinc.     

Effects of Bran Prehydration on Functional Characteristics and Bread‐Baking Quality of Bran and Flour Blends

The effect of bran prehydration on the composition and bread‐baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content of bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents.     

Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends

The effects of amylose content on thermal properties of starches, dough rheology, and bread staling were investigated using starch of waxy and regular wheat genotypes. As the amylose content of starch blends decreased from 24 to 0%, the gelatinization enthalpy increased from 10.5 to 15.3 J/g and retrogradation enthalpy after 96 hr of storage at 4°C decreased from 2.2 to 0 J/g. Mixograph water absorption of starch and gluten blends increased as the amylose content decreased. Generally, lower rheofermentometer dough height, higher gas production, and a lower gas retention coefficient were observed in starch and gluten blends with 12 or 18% amylose content compared with the regular starch and gluten blend. Bread baked from starch and gluten blends exhibited a more porous crumb structure with increased loaf volume as amylose content in the starch decreased. Bread from starch and gluten blends with amylose content of 19.2–21.6% exhibited similar crumb structure to that of bread with regular wheat starch which contained 24% amylose. Crumb moisture content was similar at 5 hr after baking but higher in bread with waxy starch than in bread without waxy starch after seven days of storage at 4°C. Bread with 10% waxy wheat starch exhibited lower crumb hardness values compared with bread without waxy wheat starch. Higher retrogradation enthalpy values were observed in breads containing waxy wheat starch (4.56 J/g at 18% amylose and 5.43 J/g at 12% amylose) compared with breads containing regular wheat starch (3.82 J/g at 24% amylose).     

Increased Yield of Bread Containing Citrus Peel Fiber

Bread yield is economically important to commercial bakers. Flour was replaced with 2.5% citrus peel fiber or 0.23% pectin. Pectin increased water absorption by 0.6% in the farinograph, 2% in the mixograph, and 4% in baking. Citrus peel fiber had a greater effect, increasing water absorption by 6.5% in the farinograph, 7% in the mixograph, 6.4% in the mixolab, and 10% in baking. Citrus peel fiber strengthened dough while pectin had a weakening effect. Loaves containing citrus peel fiber had decreased loaf volume but crumb grain characteristics similar to control loaves. Pectin did not affect loaf volume but had a deleterious effect on the crumb grain. Neither citrus peel fiber nor pectin affected bread firming. Citrus peel fiber increased loaf weight by increasing water absorption, indicating that low levels of citrus peel fiber in the bread formula is an effective way to increase bread yield.     

Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking

The objective of this research was to compare the efficacy of potassium bromate with that of ozone treatment in wheat flour oxidation for breadmaking. In the first experiment, flour was treated with ozone at 1,500 ppm for 2, 4.5, 9, and 18 min. In the second experiment, flour was fully treated with ozone at 1,500 ppm for 45 min and then blended with control flour at concentrations of 10–30% (w/w). Flour became whiter and less yellow as ozonation time increased when compared to control flour. Size‐exclusion HPLC detected an increase in SDS buffer insoluble polymeric proteins in flour exposed to ozone. Bread made from flour treated with ozone for 2–4.5 min and bread that was made from flour blended with fully ozonated flour at 5 and 10% (w/w) was not significantly different for specific volume when compared with bread made with flour containing potassium bromate. Bread made from flour treated with ozone for 2, 4.5, and 9 min had a greater number of cells in crumb with larger loaf volumes than control flour. Results indicate that ozone treatment of flour could eliminate the need for potassium bromate in breadmaking.     

Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat-Based Products

Commercial whey protein concentrate (CWPC) treated with heat or with high hydrostatic pressure (HHP) was incorporated by replacement into wheat flour, and its effects on dough rheology and the quality of cookies, noodles, and bread were evaluated. Wheat flour fortified with heat- or HHP-treated CWPC produced smaller cookies than those fortified with untreated CWPC. Increasing the fortification level of heat- or HHP-treated CWPC from 5 to 10% further decreased cookie diameter. The water absorption for noodle dough decreased by 5% with 10% fortification of untreated CWPC. Both heat- and HHP-treated CWPC increased water absorption from 33% in the control to 35.8%. Incorporation of untreated CWPC decreased the lightness (L*) value of Cantonese noodle dough, while dough fortified with heat- or HHP-treated CWPC had higher L* values compared to those of the control. Yellowness (b*) was improved with incorporation of both untreated and treated CWPC. Cooking loss of Cantonese noodles fortified with untreated or heat- or HHP-treated CWPC was comparable to or lower than that of the control. Incorporation of untreated CWPC increased hardness and cohesiveness of Cantonese noodles. Noodles fortified with heat- or HHP-treated CWPC had similar hardness and were softer than the control and the noodles fortified with untreated CWPC. Wheat flour fortified with 10% untreated CWPC produced wet and sticky bread dough and a small loaf (730 mL). Handling properties of dough were improved and bread volume was increased by 50 mL when heat- or HHP-treated CWPC was incorporated. Incorporation of 10% CWPC increased protein content of bread up to 20.2% and also increased the proportion of essential amino acids.     

Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.     

Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Barley is rich in nutritionally positive compounds, but the quality of bread made of wheat–barley composite flours is impaired when a high percentage of barley is used in the mixture. A number of enzymes have been reported to be useful additives in breadmaking. However, the effect of β‐glucanase on breadmaking has scarcely been investigated. In this paper, the influence of different levels (0.02, 0.04, 0.06, and 0.08%, based on composite flour) of β‐glucanase (100,000 U/g) on the properties of dough and bread from 70% wheat, 30% barley composite flour were studied. Although dough development time, dough stability, and protein weakening value decreased after β‐glucanase addition, dough properties such as softness and elasticity as well as bread microstructure were improved compared with the control dough. β‐Glucanase also significantly improved the volume, texture, and shelf life of wheat–barley composite breads. The use of an optimal enzyme concentration (0.04%) increased specific volume (57.5%) and springiness (21%), and it reduced crumb firmness (74%) and staling rate. Bread with added β‐glucanase had a better taste, softness, and overall acceptability of sensory characteristics compared with the control bread. Moreover, the quality of wheat–barley composite bread after addition of 0.04% β‐glucanase was nearly equal to the quality of pure wheat bread. These results indicate that dough rheological characteristics and bread quality of wheat–barley composite flour can be improved by adding a distinct level of β‐glucanase.     

Intercultivar Variation in the Quantity of Monomeric Proteins,Soluble and Insoluble Glutenin,and Residue Protein in Wheat Flour and Relationships to Breadmaking Quality

A new fractionation procedure based on differential solubility was applied to wheat flour proteins to evaluate the relationship between protein fractions and functionality for breadmaking. Flour was initially extracted with 50% 1-propanol. Monomeric proteins (mainly gliadins) and soluble glutenin contained in the 50% propanol soluble extract were fractionated by selective precipitation of the glutenin by increasing the concentration of 1-propanol to 70%; monomeric proteins remain in the supernatant. Insoluble glutenin in the 50% propanol insoluble residue was extracted using 50% 1-propanol containing 1% dithiothreitol (DTT) at 60°C. Protein in the final residue was extracted using SDS with or without DTT. It comprised mainly Glu-1D high molecular weight glutenin subunits and nongluten polypeptides. For seven Canadian cultivars of diverse breadmaking quality, there was relatively little variation in the percentage of flour protein corresponding to monomeric proteins (48–52%) and residue protein (14–18%). In contrast, intercultivar variation in soluble and insoluble glutenin was substantial, with contents of 10–20% and 12–28% of flour protein, respectively. Soluble and insoluble glutenin were also highly correlated with physical dough properties, accounting for 83–95% of the variation of individual dough rheological parameters (except dough extensibility), and ≈ 74% of the variation in loaf volume. In contrast, monomeric and residue protein fractions were poorly associated with breadmaking quality. However, among the four protein fractions, only residue protein was significantly correlated (r = -0.79) with dough extensibility. The flour sample with the highest and lowest concentrations of insoluble and soluble glutenin, respectively, as well as marginally the lowest concentrations of monomeric and residue proteins was Glenlea, a cultivar of the Canada Western Extra Strong Red Spring wheat class which characteristically possesses distinctly strong dough mixing properties.     

Stability and Dietary Contribution of Vitamin E Added to Bread

Daily intake levels of vitamin E in the range of 200–800 IU are now recommended for its antioxidant effect. However, only vitamin E supplements or fortified foods may provide these high intake levels. As a fortified food, breads were prepared containing 200, 400, 800, or 1,600 IU of added vitamin E (dl‐α‐tocopheryl acetate) per pound loaf. These levels of fortification exerted no adverse effects on bread quality. However, only about two‐thirds of the added vitamin E was retained (recovered) in the breads, with retention values showing no further significant change during the seven‐day shelf‐life of the product. In fresh breads, vitamin E retention values were nearly the same (range 66.3–68.5%, average 67.2%) at all levels of vitamin E tested; this may hold true for levels not tested. Factoring in an average retention value of 67.2%, and actual potency (81.8%) of the vitamin E source used, a 50‐g serving of bread fortified with 1,600 IU of vitamin E per loaf would provide nearly one‐fourth of a suggested daily intake of 400 IU.     

Fortifying Bread with a Mixture of Wheat Fiber and Psyllium Husk Fiber Plus Three Antioxidants

A 7:3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10wt% of flour on a 14% mb, and the protein in the blend was restored to 10.3% by incorporating vital wheat gluten. After adding 0.5% sodium stearoyl 2-lactylate, the blend (100 g) was fortified with a combination of fat-coated ascorbic acid (AsA), proteinencased (PE) β-carotene, and cold-water-dispersible (CWD) all-rac-α-tocopheryl acetate (ToAc) at levels of 72, 5.6, and 115 mg, respectively, of active material. Adding the fiber ingredients to the pup loaf formula increased water absorption 25% and mixing time 50% and imparted stickiness to the dough. The fiber and antioxidant bread showed a 10% reduction in loaf volume and a somewhat inferior crumb grain with an off-color caused by small, black specks on a dark gray background. The crumb of the fiber and antioxidant bread remained much softer than control bread during one to seven days of storage at room temperature. Caramel coloring masked the off-color. AsA was lost significantly faster in the fiber and antioxidant bread than in antioxidant bread; the losses of AsA were 97 and 86%, respectively, after three days at 25°C. Approximately 25% of β-carotene was lost from the fiber and antioxidant bread after three days, and 33% after seven days, but the loss of ToAc was <10%. One serving size (one slice, 28 g) of fiber and antioxidant bread was calculated to provide 2.1 g of dietary fiber, or ~8% of daily value, of which ~30% was soluble. The three-day-old slice also contained vitamin E and vitamin A (as β-carotene) at 120–150% and 12–15%, respectively, of the adult recommended daily allowances, but with 16% fewer calories than white pan bread.     

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

Freezing and prolonged frozen storage of dough results in constant deterioration in the overall quality of the final product. In this study the effect of wheat bran and wheat aleurone as sources of arabinoxylan (AX) on the quality of bread baked from yeasted frozen dough was investigated. Wheat fiber sources were milled to pass through a 0.5 mm screen, prehydrated for 15 min, and incorporated into refined wheat flour at 15% replacement level. Dough products were prepared from refined flour (control A), whole wheat flour (control B), aleurone composite flour (composite flour A), and bran composite flour (composite flour B) and stored at –18°C for 28 weeks. Dough samples were evaluated for breadmaking quality at zero time, 14 weeks, and 28 weeks of storage. Quality parameters evaluated were loaf weight, loaf specific volume, and crumb firmness. Composite flour bread samples showed the most resistance to freeze damage (less reduction in the overall product quality), indicating a possible role of some fiber components (e.g., AX) in minimizing water redistribution in the dough system and therefore lessening adverse modifications to the gluten structure. The data suggest that the shelf life of frozen dough and quality of obtained bread can be improved with the addition of an AX source.     

In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High‐Quality Bread

In situ enrichment of bread with arabinoxylan‐oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. The xylanolytic activity of rXTMB during breadmaking was essentially restricted to the baking phase. This prevented problems with dough processability and bread quality that generally are associated with thorough hydrolysis of the flour AX during dough mixing and fermentation. rXTMB action did not affect loaf volume. Bread with a dry matter AXOS content of 1.5% was obtained. Further increase in bread AXOS levels was achieved by combining rXTMB with xylanases from Pseudoalteromonas haloplanktis or Bacillus subtilis. Remarkably, such a combination synergistically increased the specific bread loaf volume. Assuming an average daily consumption of 180 g of fresh bread, the bread AXOS levels suffice to provide a substantial part of the AXOS intake leading to desired physiological effects in humans.     

Gelatinization and Retrogradation Kinetics of High‐Fiber Wheat Flour Blends: A Calorimetric Approach

The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated when designing high‐fiber wheat bread. Effects of flour replacement at different levels (6–34%) by soluble (inuline [FN]), partially soluble (sugar beet [FX], pea cell wall [SW]), and insoluble (pea hull [EX]) DF on wheat dough thermal profiles have been investigated by simulating baking, cooling, and storage in differential scanning calorimetry (DSC) pans. In general, DF incorporation into water‐flour systems delayed endothermic transition temperatures for both gelatinization and retrogradation phenomena except for the peak temperature (T_p) of retrogradation. With some exception, the pattern of the enthalpy of amylopectin retrogradation was lower and slower (lower constant of proportion, k) over 10 days of storage in gelatinized hydrated flour‐fiber blends when compared with control without DF. FX, a partially soluble fiber, provided major effects on gelatinization (T_p decrease and ΔH increase) and retrogradation kinetics (the Avrami exponent, n, increase). Single presence of EX allowed a significant reduction in the Avrami exponent n leading to slower kinetics for amylopectin retrogradation when included in the blends.     

Utilization of Calcium in Breads Highly Fortified with Calcium as Calcium Carbonate or as Dairy Calcium

White pan breads were prepared with flour highly fortified with calcium (Ca), using Ca carbonate (Ca, 38.8%) or a high Ca whey powder (Ca, 5.6%) as the Ca source; bread was also prepared using Ca carbonate plus lactose. Ca was added to flour at 924 mg/100 g of flour, a level 4.4 times higher than specified under the U.S. enrichment standards. Breads were dried and finely ground to prepare test diets (Ca, 0.5%) which were then fed to growing rats for four weeks (growth phase) or eight weeks (approaching maturity). At either interval, femur ash content, femur Ca content, femur strength, or Ca absorption values did not differ significantly among groups fed breads fortified either with Ca carbonate, Ca carbonate + lactose, or whey. Thus, breads can be highly fortified with Ca carbonate to be labeled as “high” in Ca, and this Ca may be as well absorbed and utilized as dairy Ca.     

Application of Polished‐Graded Wheat Grains for Sourdough Bread

Flours obtained by a specific polishing process were used to prepare sourdough and bread. Three fractions designated C‐1 (100–90%), C‐5 (60–50%), and C‐8 (30–0%) were studied. The pH, total titratable acidity levels, and buffering capacity of sourdoughs made from polished flours were significantly different from those of the control sourdough with No. 1 Canada Western Red Spring (CW), and they provided sourdough breads with better qualities than that of CW. The growth of lactic acid bacteria and yeast in polished flour sourdoughs were significantly accelerated during fermentation over that in CW sourdough. Higher maturation of polished flour sourdoughs softened the hardness of mixed dough. The intricate network of honeycomb structure gluten and uneven surface of starch granules were distinctly observed in SEM images. Substitutions of C‐5 or C‐8 sourdoughs for CW significantly increased the loaf volume and softened breadcrumbs more than CW sourdough. Flour qualities of polished flours such as suitable acidity and good buffering capacity caused by the bran fraction were effective for better growth and longer life of yeast in the dough during fermentation. Therefore, application of polished flours in sourdough bread would improve rheological properties of dough and bread as compared with CW sourdough.     

Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour‐Fiber Blends

The aim of this research was to optimize mixtures of fibers from different sources and degree of processing meeting acceptable dough viscometric standards to design low‐calorie wheat bread formulations. Effects of soluble (inuline [FN]), partially soluble (sugar beet [FX]), pea cell wall (SW), and insoluble (pea hull [EX]) dietary fibers on wheat dough pasting and gelling profiles have been investigated. Impact of fibers added singly and in associated mixtures at different levels on the investigated viscometric parameters retrieved from a Rapid Visco Analyser curve has been assessed by response surface methodology, and the thermal parameters derived from the cooking and cooling functional profile were correlated. Flour replacement up to 34% by fibers significantly provided a deleterious effect on pasting and gelling viscosity profiles of the resulting hydrated high fiber‐flour blends. The magnitude of the reduction in dough viscometric characteristics during gelatinization, pasting, and setback closely depended on the nature of the fibers in the blend and on the extent of the flour substitution. A delayed and restricted swelling of starch granules and amylose leaching process preferentially achieved by the pair FN‐FX resulted in higher pasting temperatures and reduced peak viscosities during cooking and a sharp decrease of the setback on cooling. Single addition of FX, FN, and EX, respectively, provided a significant decrease in both breakdown viscosity and viscosity at the end of 95°C. Simultaneous presence of FN and EX that exhibit medium or low hydration properties allowed a partial restoration of initial breakdown viscosity and a simultaneous decrease in holding strength. Caution should be paid to the pairs FN‐FX and EX‐SW because of the adverse extra decline they induced in the viscosities of both hot paste and cold gel.     

Interrelationships of Flour,Dough, and Bread Properties Under Reduced Salt Level Conditions

The interrelationships between flour quality and the variability in the dough physical properties and bread loaf characteristics were investigated under reduced salt conditions using partial least squares (PLS) regression analysis. Seventy‐two percent of the variability in dough physical properties was explained by the flour quality using a three‐factor PLS model. Damaged starch content (DS), protein content, and farinograph dough development time (DDT) explained the variability of dough creep‐recovery behavior along PLS‐1. Farinograph absorption (FAB), located along PLS‐2, was strongly related to dough adhesiveness, in which adhesiveness was highly correlated to dough stickiness (r = 0.91). Eighty‐nine percent of the variability in bread loaf characteristics was explained by the flour quality using a four‐factor PLS model; the first two PLS factors explained 66% of the variability. The loaf volume was related to a high number of loaf cells, whose expansion resulted in a greater loaf height. The relation between loaf volume and loaf height was expressed more in PLS‐3 than PLS‐1 and PLS‐2. Mean cell wall thickness and mean cell diameter were closely related negatively along PLS‐1, for which DS and farinograph dough stability explained much of the variability in these loaf characteristics. Along the third PLS factor, FAB explained the variability in loaf weight.