Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles

2019 ◽  
Vol 96 (3) ◽  
pp. 497-507
Author(s):  
Soojeong Jeon ◽  
Byung‐Kee Baik ◽  
Meera Kweon
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Retention Capacity ◽  
Flour Quality ◽  
Solvent Retention ◽  
Wheat Flour Quality ◽  
Solvent Retention Capacity

Wheat flour solvent retention capacity, pasting and gel texture

2016 ◽  
Vol 8 (3) ◽  
pp. 439-445
Author(s):  
M.S. Alamri ◽  
S. Hussain ◽  
A. Mohamed ◽  
M.A. Osman
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Gel Texture ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Sophie Held ◽  
Catrin E. Tyl ◽  
George A. Annor
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Soft Wheat ◽  
Thinopyrum Intermedium ◽  
Retention Capacity ◽  
Intermediate Wheatgrass ◽  
Hard Wheat ◽  
Protein Secondary Structures ◽  
Solvent Retention ◽  
Solvent Retention Capacity

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

scholarly journals Genetic Diversity and Association Analysis for Solvent Retention Capacity in the Accessions Derived from Soft Wheat Ningmai 9

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Jiang ◽  
Ping-Ping Zhang ◽  
Xu Zhang ◽  
Hong-Xiang Ma
Keyword(s):  
Quality Evaluation ◽  
First Generation ◽  
Second Generation ◽  
Wheat Breeding ◽  
Soft Wheat ◽  
Neighbor Joining ◽  
Retention Capacity ◽  
Solvent Retention ◽  
First And Second Generation ◽  
Solvent Retention Capacity

Solvent retention capacity (SRC) test is an effective method for quality evaluation of soft wheat. Ningmai 9 is a founder in soft wheat breeding. The SRC and genotype of Ningmai 9 and its 117 derivatives were tested. Association mapping was employed to identify the quantitative trait loci (QTL) associated with SRCs. Ningmai 9 had the allele frequency of 75.60% and 67.81% to its first- and second-generation derivatives, respectively, indicating higher contribution than theoretical expectation. Neighbor-joining cluster based on the genotyping data showed that Ningmai 9 and most of its first-generation derivatives were clustered together, whereas its second-generation derivatives were found in another group. The variation coefficients of SRCs in the derivatives ranged from 5.35% to 8.63%. A total of 29 markers on 13 chromosomes of the genome were associated with the SRCs. There were 6 markers associated with more than one SRC or detected in two years. The results suggested that QTL controlling SRCs in Ningmai 9 might be different from other varieties. Markers Xgwm44, Xbarc126, Xwmc790, and Xgwm232 associated with SRCs in Ningmai 9 might be used for quality improvement in soft wheat breeding.

scholarly journals Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sang Sook Kim ◽  
Yang Soo Byeon ◽  
Mi Jeong Kim ◽  
Dabeen Lee ◽  
Han Sub Kwak
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Antioxidant Properties ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Milling Yield ◽  
Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory Tenderness

2012 ◽  
Vol 89 (2) ◽  
pp. 79-83 ◽  
Author(s):  
Kazuhiro Nakamura ◽  
Yoshinori Taniguchi ◽  
Masato Taira ◽  
Hiroyuki Ito
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Quality Factors ◽  
Flour Quality ◽  
Sponge Cake ◽  
Factors Associated ◽  
Wheat Flour Quality

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

2011 ◽  
Vol 53 (3) ◽  
pp. 312-318 ◽  
Author(s):  
Annelies E. Duyvejonck ◽  
Bert Lagrain ◽  
Bram Pareyt ◽  
Christophe M. Courtin ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Relative Contribution ◽  
Solvent Retention ◽  
Solvent Retention Capacity
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