No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures

1997 ◽  
Vol 48 (5) ◽  
pp. 587 ◽  
Author(s):  
K. R. Preston ◽  
K. J. Quail ◽  
S. Zounis ◽  
P. W. Gras
Keyword(s):  
Spring Wheat ◽  
High Speed ◽  
Mixing Time ◽  
Loaf Volume ◽  
Test Procedures ◽  
Wheat Varieties ◽  
Export Markets ◽  
Mixing Properties ◽  
Quality Properties ◽  
Baking Performance

The mixing properties and baking performance of 17 Canada Western Red Spring wheat varieties and advanced breadwheat lines grown under the same environmental conditions have been assessed using Canadian and Australian test bake procedures with emphasis on no-time dough processes. Mixing times with the Australian rapid dough process (RDP) were considerably shorter than those obtained with the Canadian short process (CSP). However, a very high correlation was obtained for mixing time with the RDP and the CSP, indicating a similar ability to rank cultivar bake mixing requirements. Dough development times obtained from normal and high speed (180 rpm) farinograms and micro-mixograms were found to be poor predictors of CSP and RDP mixing time. Cultivars generally showed good to excellent baking performance with the 2 no-time procedures (RDP and CSP) and the Australian fermented dough procedure (FDP). High correlations and similar cultivar rankings were obtained for loaf volume and bread score with the CSP and FDP. However, no significant correlations and different cultivar rankings were obtained between RDP and CSP (or FDP), indicating that different quality properties may determine relative cultivar baking performance. These results also suggest that both no-time dough procedures may be required in breeder selection and quality monitoring programs to ensure superior breadwheat performance in domestic and export markets.

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

Canadian short process bread: Potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat

1994 ◽  
Vol 74 (1) ◽  
pp. 71-78 ◽  
Author(s):  
K. R. Preston ◽  
J. E. Dexter
Keyword(s):  
Key Words ◽  
Spring Wheat ◽  
Pilot Scale ◽  
Potassium Bromate ◽  
Maximum Response ◽  
Loaf Volume ◽  
Relative Response ◽  
Wide Range ◽  
Baking Performance

Mill streams and divide flours from a pilot-scale milling of commercially grown No. 1 Canada Western Red Spring wheat were baked by a short (no bulk fermentation) baking procedure at various levels of potassium bromate. The quality of bread produced, measured in terms of loaf volume, loaf volume per unit protein and overall bread score showed a wide range of response to potassium bromate level. Household patent flour and the highly refined reduction flours exhibited relatively little baking response to increasing bromate levels, achieving optimum baking performance between 0 and 50 ppm. The least refined reduction flours required higher bromate levels (80–120 ppm) to achieve maximum response, and also demonstrated a greater relative response than the more refined reduction flours. Baker's patent flour and the most refined break flours responded very strongly to bromate, and required higher levels (100–150 ppm) to attain full response. Poorly refined break flours exhibited the highest bromate requirement (225 ppm). Straight-grade flours of 62, 75 and 79% extraction exhibited very little difference in bromate requirements. It appears that stream selection has limited potential as a means of reducing the bromate requirement of bakery flour prepared from Canada Western Red Spring wheat. Key words: Red spring wheat, milling, baking quality, bread, mill streams, bromate response

scholarly journals Experiences of an automatic small-scale 'home bakery' in test bakings of six spring wheat varieties

1991 ◽  
Vol 63 (2) ◽  
pp. 131-135
Author(s):  
Jari Peltonen ◽  
Hannu Salovaara
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Development Time ◽  
Small Scale ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Varietal Differences ◽  
Gluten Content ◽  
Dough Development Time ◽  
The Relationship

Four units of an automatic small-scale 'home bakery' (Panasonic SD-BT2P, Japan) were tested for their suitability for rapid and simplified test baking. The results indicated that the four baking machines used produced loaves equal in volume. Loaf volume increased with increasing values of protein content, wet gluten content, sedimentation value, and with farinograph dough development time and stability values. Varietal differences in the relationship between quality and loaf volume were detected.

PROTEIN QUANTITY AND QUALITY AS FACTORS IN THE EVALUATION OF BREAD WHEATS

1969 ◽  
Vol 49 (2) ◽  
pp. 113-122 ◽  
Author(s):  
W. Bushuk ◽  
K. G. Briggs ◽  
L. H. Shebeski
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Quality Parameters ◽  
Bread Quality ◽  
Loaf Volume ◽  
High Quality ◽  
Wheat Varieties ◽  
Breadmaking Quality ◽  
Constant Quality ◽  
Baking Performance

In evaluating new wheat varieties for breadmaking quality, it is necessary to separate the effects of protein quality and protein content. By the remix bread baking test, there is a particular protein quality that gives the optimum baking performance. Poor baking results are obtained for wheats that are weaker or stronger as judged by the farinograph test. High-quality varieties such as Manitou give poor baking results by standard baking tests if the protein content is too low. For bread wheats of different protein quality, the loaf volume is positively correlated with protein content. Wheats that have too little or too much of the peculiar protein quality necessary for optimum bread quality as assessed by the remix baking test can be improved by physical modification of the dough by means of variable mixing. This procedure can be used in some cases to place wheats on a constant quality base, whereby different wheat varieties can give similar bread quality for the same protein content. For a single variety (Manitou) grown in the same location during two years, most of the standard breadmaking quality parameters are significantly correlated with protein content.

scholarly journals Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010

2013 ◽  
Vol 93 (3) ◽  
pp. 425-433 ◽  
Author(s):  
Alexey I. Morgounov ◽  
Igor Belan ◽  
Yuriy Zelenskiy ◽  
Lyudmila Roseeva ◽  
Sandor Tömösközi ◽  
...  
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Historical Changes ◽  
Dough Quality ◽  
Yield And Quality ◽  
Grain Yield And Quality

Morgounov, A. I., Belan, I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Békés, F., Abugalieva, A., Cakmak, I., Vargas, M. and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Can. J. Plant Sci. 93: 425–433. This study focusses on changes in yield, protein content, micronutrient composition and bread-making quality of 32 historical bread wheat varieties. The germplasm was divided into four groups: viz. 1: bred before 1935; 2: bred 1955–1975; 3: bred 1976–1985; 4: bred after 1985. Yield genetic gain was 0.59% per year. The last three periods scored significantly higher for protein, gluten content and alveograph W values, compared with the first group, but did not differ significantly from each other. The physical dough properties of varieties developed between 1976 and 1985 were superior, as reflected by the W value, farinograph mixing time and degree of softening. Loaf volume was highest for the 1950–1975 group, representing a 15.6% superiority. There were significant and gradual reductions between the earliest and latest groups for protein (7.6%) and wet gluten (7.7%) contents. No changes in zinc and iron contents, important in determining grain nutritional value, were detected. Generally, modern germplasm had superior physical dough quality and stability. This improvement was not clearly associated with changes in the frequencies of high- and low-molecular weight glutenin alleles. Sustaining the genetic gains for yield and quality will require investigation of the effects and interactions of genes controlling adaptation and end-use quality of spring wheat in Siberia.

THE RELATIVE MILLING AND BAKING QUALITY OF WESTERN CANADIAN SPRING WHEAT VARIETIES

1932 ◽  
Vol 6 (4) ◽  
pp. 333-361
Author(s):  
J. G. Malloch ◽  
W. F. Geddes ◽  
R. K. Larmour
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Baking Quality ◽  
Milling Characteristics ◽  
Supply Information ◽  
General Appearance

To maintain the quality of Canada's export wheat it is essential that only high quality varieties should be grown. To supply information on which a choice of varieties may be based, a co-operative study was made of the milling and baking quality of 25 varieties of spring wheat now grown in western Canada. Samples were grown in adjacent plots by the Dominion Experimental Farms and Universities in Manitoba, Saskatchewan and Alberta in 1928, 1929 and 1930. Only samples which were sound enough to be placed in the statutory grades by official inspectors were used. Part of each sample was milled and baked in each of the three co-operating laboratories. Four baking formulas were used. The varieties were classified on the bases of loaf volume, texture, crumb color, general appearance of loaf, absorption, and yield of straight flour. These classifications were combined to give classifications for baking quality and milling quality and finally for suitability for export and domestic milling. The last classification is given in Table XXVII and is, briefly, as follows:1. Varieties which are entirely satisfactory: Reward, Ceres, Marquis, Pioneer, Red Fife, Renfrew, Red Bobs 222, Supreme.2. Varieties which are fairly satisfactory: Early Red Fife, Ruby, Early Triumph.3 Varieties which are unsatisfactory: (a) White wheats: Quality, Axminster, Hard Federation; (b) Varieties differing from Marquis in milling characteristics: Garnet, Kota; (c) Varieties inferior to Marquis in baking characteristics: Garnet Parker's Selection, Brownhead, Huron, Kitchener, Preston, Marquillo.4. Varieties which are very unsatisfactory: Early Prolific, Dicklow, Vermilion.

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

Experimental Study on Impact of Production Process Parameters on Rubber Asphalt Performance

2012 ◽  
Vol 204-208 ◽  
pp. 3629-3633 ◽  
Author(s):  
Wei Hou
Keyword(s):  
Production Process ◽  
High Speed ◽  
Mixing Time ◽  
Rubber Powder ◽  
The Road ◽  
Molding Method ◽  
Production Temperature ◽  
Mixing Method ◽  
Asphalt Performance ◽  
Powder Content

In order to better master the production process and the road performance of rubber asphalt, the paper studied the influence law of mixing method, mixing temperature, mixing time and rubber powder content on the performance of rubber asphalt. The results show that all the indexes except the viscosity of rubber asphalt has little change with different mixing methods, and the rubber asphalt has the best performance under the high-speed stirring molding method but the worst performance under the high-speed shearing molding method. Meanwhile, the performance of rubber asphalt change visibly with different mixing temperatures, on which the excessively high or low production temperature has negative significance, so the optimal production temperature would be recommended as 180~200°C. Furthermore, the mixing time and the rubber powder content are the two critical factors which may greatly affect the performance of rubber asphalt, followed by the mixing temperature and the mixing method.

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