Bread samples formulation

A straight dough method for bread samples preparation and the following formula (for control bread) was used: wheat flour 100%, dried yeast 2%, salt 2% (amount of ingredients in reference to flour) and water needed for preparation of dough with farinograph consistency of 500 BU. In the case of samples prepared with GL/RL, blends of W–GL: 22.21–77.79% and W–RL: 42.62–57.38% were used as substitute of 100% WF.

Dough was kneaded using a single spiral mixer (type Hobart) for 12 min; dough with 24 °C temperature was divided into pieces of 1000 g and the following steps were used: rounding, first pre-proofing (20 min, 25 °C, relative humidity (RH) 60%), second rounding, second pre-proofing (30 min, 25 °C, 60% RH), final shaping, final proofing (70 min, 30 °C, 80% RH), baking in electrical oven (40 min, 225 °C, Zanolli type), cooled and subjected to analysis.