Impact of flour particle size and starch damage on baking properties of wheat flour grown in dry climate: in the case of Uzbekistan

The impact of flour particle size and starch damage on the baking properties of wheat flour cultivated in dry climates, focusing on Uzbekistan, is investigated. Given the critical role of bread and flour products in Central Asian diets, understanding grain cultivation's influence on these products is imperative. Dry climates affect wheat quality, particularly its protein and glutenin content, influencing dough resistance and bread appearance. This study evaluates how flour particle size and starch damage affect baking properties using wheat flour grown in semi-arid regions, aiming to assist wheat growers in post-harvest irrigation decisions. Through a combination of chemical and physico-chemical methods, including particle size analysis, damaged starch measurement, and baking tests, the study elucidates the relationship between flour characteristics and baking performance. Results indicate that smaller flour particle sizes enhance dough mixing properties but may adversely affect crumb firmness. Furthermore, high levels of starch damage negatively impact flour quality and baking properties. Importantly, the study underscores the significance of understanding these factors in optimizing wheat cultivation and flour processing for improved bread quality in dry climates. Specifically, results show that for high-grade flour (Sardor), the control sample had a gluten content of 25.6%, with a drop number of 190, and a degree of starch damage of 26.9 units. Conversely, flour samples from locally grown soft wheat demonstrated higher starch damage, ranging from 3.4 to 3.9 units compared to imported samples. Additionally, regression analysis revealed significant coefficients for particle size and starch damage on the amount of wet gluten washed from the flour samples.