Influence of a gene causing hardness on the milling and baking quality of two wheats

1969 ◽  
Vol 20 (6) ◽  
pp. 971 ◽  
Author(s):  
KJ Symes
Keyword(s):  
Particle Size ◽  
Genetic Background ◽  
Loaf Volume ◽  
Near Isogenic Lines ◽  
Simple Process ◽  
Hard Wheat ◽  
Baking Quality ◽  
Handling Characteristics ◽  
Size Index

Near-isogenic lines of Falcon, a hard wheat with good baking quality and high milling extraction, and Heron, a soft wheat of medium baking quality and rather low milling extraction, were produced differing only in the gene which determines hardness as measured by the particle size index. It is shown that the superiority of Falcon in milling extraction, loaf texture, and dough handling characteristics is very strongly associated with the gene which causes it to be a hard wheat. While Falcon generally has a loaf volume superior to that of Heron, if the genetic background of two wheats is identical except for hardness, soft wheats have higher loaf volumes. Because these three variables, which largely constitute total loaf score, are not all favoured by the same particle size index, total loaf score is less clearly influenced by hardness. Nevertheless hard wheats are always superior to, or not significantly different from, soft wheats of the same pedigree in this respect. This work points out the difficulty of producing really good quality soft wheats but on the other hand shows that soft wheats can easily be improved in at least some features of baking quality by the simple process of making them hard.

DRIED WHOLE EGG POWDER: XXVIII. REPRODUCIBILITY AND INTERRELATION OF METHODS OF ASSESSING QUALITY

1949 ◽  
Vol 27f (2) ◽  
pp. 73-79 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle
Keyword(s):  
Particle Size ◽  
Potassium Chloride ◽  
Density Measurements ◽  
Baking Quality ◽  
Fluorescence Measurements ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

The relation between palatability and fluorescence value previously established for 33 samples of plain egg powder, was substantiated by comparisons for 118 samples. Fluorescence measurements were more readily reproduced among various laboratories than measurements of potassium chloride value. Batter density measurements were found to be a satisfactory measure of the baking quality of sugar–egg powder and were more convenient than the baking of test cakes. Particle size of spray-dried sugar–egg powder was also related to baking quality; powder falling between 50 and 200 mesh (U.S. Bureau of Standards) yielded the lightest sponge goods.

Influence of some digestive processes on the digestion by cattle of cereal grain fed whole

1978 ◽  
Vol 18 (90) ◽  
pp. 29 ◽  
Author(s):  
PC Toland
Keyword(s):  
Particle Size ◽  
Cereal Grains ◽  
Lower Percentage ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Cereal Grain ◽  
Size Index

Pen studies were conducted with cattle in which the digestibility, rate of fermentation, site of digestion and grain loss in faeces were measured in diets comprising 4.8 kg of one or other of four cereal grains together with 2.4 kg of pasture hay. The cereals were Avon oats, Swan oats, Olympic wheat and Emblem wheat with natural weights of 48.3, 60.5, 81.3 and 78.8 kg hl-1 and particle size index 24, 35, 31 and 14, respectively. The apparent in vivo digestibility of Avon and Swan oats of 71.9 and 74.6 did not differ significantly (P > 0.05). However, there was significantly less grain cracked during initial mastication (12.5 vs. 19.2 per cent and a lower percentage of grain voided in faeces (4.3 vs. 9.3) for Avon compared with Swan oats (P < 0.05). The in vivo digestibility of wheat grain was significantly higher for Olympic than for Emblem (77.5 vs. 72.6 per cent) ;these performances were accompanied by lower percentages of grain cracked during initial mastication (17.0 vs. 22.3) and less whole grain DM voided in faeces (14.6 vs. 18.4 per cent) for Olympic compared with Emblem (P < 0.05). The major difference in the digestion of oat and wheat varieties was that rumination accounted for a high proportion of the breakdown of oat grain whereas the wheat varieties were digested by rumen fermentation with only a small proportion of grains broken down by rumination. The breakdown of whole grain in rumination was important for all rations. For the light oats, heavy oats, soft wheat and hard wheat, rumination accounted for 66 per cent, 44 per cent, 27 per cent and 17 per cent of the total breakdown respectively.

scholarly journals Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Maria Eduardo ◽  
Ulf Svanberg ◽  
Lilia Ahrné
Keyword(s):  
Acid Ester ◽  
Specific Volume ◽  
Quality Attributes ◽  
Bread Quality ◽  
Loaf Volume ◽  
Baking Quality ◽  
Composite Flours

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

2014 ◽  
Vol 91 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Jong-Nae Hyun ◽  
Young-Keun Jeong ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Starch Retrogradation

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

2005 ◽  
Vol 11 (6) ◽  
pp. 471-476 ◽  
Author(s):  
S. H. Park ◽  
N. Morita
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Loaf Volume ◽  
Baking Quality ◽  
Wheat Dough ◽  
The Stability ◽  
Stability Time ◽  
Quinoa Flour ◽  
Wheat Flours

Dough physical properties and baking quality of wheat flour substituted by 10% with non germinated quinoa flour (control), 24-h, 48-h and 72-h germinated quinoa flours were studied. The stability time and valorimeter value of the control and 24-h germinated quinoa flour substituted wheat flours were significantly longer and higher than those of 48-h and 72-h samples. The 10% substitution of germinated quinoa flour for wheat flour made distinctly harder dough than that of the control. The low amount of total and inner gas generations was observed for the 48-h and 72-h samples, as compared with those of the control and 24-h germinated quinoa samples. SEM observations showed that the gluten matrix of the control and 24-h germinated quinoa flour substituted wheat dough seemed to be more extended and more dispersed than those of 48-h and 72-h samples. The loaf volume of bread made from 24-h germinated quinoa flour substitution for wheat flour was the largest among the germinated samples; however, no significant differences were observed between the control and 24-h samples.

scholarly journals Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 420-429 ◽  
Author(s):  
L. Papoušková ◽  
I. Capouchová ◽  
M. Kostelanská ◽  
A. Škeříková ◽  
E. Prokinová ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Technological Parameters ◽  
Negative Effects ◽  
Fusarium Spp ◽  
Baking Quality ◽  
Group B ◽  
Different Levels

The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur &ndash; quality group E &ndash; elite; Eurofit &ndash; quality group A; Meritto &ndash; quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and the main baking criterion &ndash; loaf volume.

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.

CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—I

1929 ◽  
Vol 1 (6) ◽  
pp. 528-568 ◽  
Author(s):  
W. F. Geddes
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Elevated Temperatures ◽  
Temperature Limit ◽  
Heat Treatments ◽  
Loaf Volume ◽  
Fixed Temperature ◽  
Baking Quality ◽  
Wheat Products

Heat treatments of wheat and wheat products were conducted in an apparatus which made it possible to study independently the influence of time, temperature and moisture content. Straight-grade flour, milled from Western Canadian hard red spring wheat (allowed a limited amount of aging) heat treated for varying times at different temperatures and normal moisture content (13.90%) was used in most of the studies. Baking tests conducted on this flour revealed progressive improvement in baking quality, as determined without bromate, with temperature or time of heating being extended within a certain range. No well defined "region" of improvement was observed. Improvement in baking quality was reflected in a better handling quality of the dough and, in the baked loaf, by a decrease in underfermented characteristics, and by a marked improvement in crumb texture. No significant alteration in loaf volume was observed. Improvement in baking quality induced by heat was not comparable in magnitude to that obtained by the addition of 0.001%, potassium bromate to the baking formula, but induced the same general characteristics in the finished loaf. Baking tests with bromate on heated flour revealed damage to baking quality for all heat treatments. Extension of time or temperature of heating, above the range where improvement was observed, caused pronounced damage to baking quality as determined with or without bromate. The damage caused was reflected in decreased loaf volume, over-fermentation characteristics, and coarse texture. Within the range of damage, the baking quality was found to be approximately a linear function of the temperature for constant time of heating. Heat treatment resulted in a marked decrease in fermentation tolerance. This decrease could not be ascribed to lower diastatic activity, since baking tests after the addition of diastatic malt to the baking formula gave similar results. Increasing the moisture content at which heat treatments were conducted markedly reduced the temperature to which flour could be heated without damage to the baking quality. The safe temperature limit for various moisture contents has been fairly well defined. The limiting moisture content at which damage occurred for a fixed temperature and time of heating was very sharp. Heat treatment of wheats showed somewhat less damage to baking quality of the flour milled therefrom than heat treatment of flour under similar conditions.

Sign in / Sign up

Export Citation Format

Share Document