Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics

This study aimed to investigate the physicochemical and textural characteristics of bread produced from doughs composed of high-pressure homogenization (HPH) treated flour slurries. For this purpose, bread samples were produced from doughs composed of HPH treated flour slurries at 0 (control), 20, 30, 50, and 70 MPa. HPH treatment resulted in decreased particle size with more uniformity in flour slurries. A monomodal particle size distribution was determined in slurries. HPH obtained higher firmness, consistency, and cohesivity in slurries. In bread samples, HPH increased yellowness and lightness values. The bread samples prepared from HPH treatment had 1.09–1.25 times higher specific volumes than the control sample. HPH treatment provided decreased hardness and increased cohesiveness and springiness values. Image analysis results showed HPH treatment decreased total cell count, whereas increased mean cell area of bread samples. The findings revealed that HPH treatment results in higher quality bread compared to control.