Milling damage and quality evaluation of wheat.

1961 ◽  
Vol 1 (3) ◽  
pp. 133 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Quality Evaluation ◽  
Strong Relationship ◽  
Starch Granules ◽  
Baking Quality ◽  
Damaged Starch ◽  
Diastatic Activity

The relationships between the diastatic activity, Farinograph water absorption, protein content, and proportion of ruptured starch granules in some samples of experimentally milled flour are discussed. A very strong relationship is established connecting crumb softness and crust colour of bread with the protein content and diastatic activity of the pour from which the bread was baked. Some typical figures for the proportion of damaged starch in four varieties of wheat are shown. In addition the effect of the milling procedure on the degree of starch damage and on the baking quality of some flours is described, while over-milling is shown to lead to false manifestations of strength in physical ksting instruments, and to gluten-bound loaves, due to damage to the protein.

Influence of Soft Kernel Texture on the Flour, Water Absorption, Rheology, and Baking Quality of Durum Wheat

2017 ◽  
Vol 94 (2) ◽  
pp. 215-222 ◽  
Author(s):  
Jessica C. Murray ◽  
Alecia M. Kiszonas ◽  
Craig F. Morris
Keyword(s):  
Water Absorption ◽  
Durum Wheat ◽  
Kernel Texture ◽  
Baking Quality

scholarly journals Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

2010 ◽  
pp. 19-24
Author(s):  
Norbert Boros ◽  
Mária B. Varga ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Mineral Fertilization ◽  
Baking Quality ◽  
Flour Protein ◽  
Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

2017 ◽  
Vol 77 ◽  
pp. 126-134 ◽  
Author(s):  
Doreen Gabriel ◽  
Christian Pfitzner ◽  
Norbert U. Haase ◽  
Alexandra Hüsken ◽  
Heinrich Prüfer ◽  
...  
Keyword(s):  
Protein Content ◽  
Baking Quality ◽  
Reliable Assessment ◽  
New Strategies

scholarly journals Influence of irrigation and nitrogen fertilization on grain yield and some baking quality characteristics of spring wheat

1975 ◽  
Vol 47 (3) ◽  
pp. 166-180
Author(s):  
Paavo Elonen ◽  
Sirkka-Liisa Rinne ◽  
Hilkka Suomela
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Quality Characteristics ◽  
Falling Number ◽  
Grain Yields ◽  
Baking Quality ◽  
Additional Nitrogen

In the years 1967—70 twelve irrigation experiments of spring wheat were carried out in southern Finland (60-62° N, 22-26° E). Sprinkler irrigation (2 X 30 mm) increased the grain yields on an average by 1240±470kg/ha (from 2740 to 3980 kg) or 45±17 %. The increases in yield were significant on clay soils (9 trials) and loam (1 trial) but insignificant on fines and (1 trial) and mould (1 trial). Additional nitrogen fertilization (from 76 to 143kg/ha N) increased the grain yields on an average by 350± 200 kg/ha or 11±6 %. The ripening of wheat was significantly promoted by irrigation in one year but slightly retarded in three years. Nitrogen fertilization slightly retarded ripening every year The falling number of grains tended to be slightly improved by irrigation (from 285 to 321, on an average), but in most trials irrigation and nitrogen fertilization had no significant influence on the falling number. Irrigation decreased the crude protein content of grains in all trials, on an average by 2.2 ± 0.7 %-units (from 16.3 to 14.1%). This unfavourable effect was, however, avoided with additional nitrogen which increased the protein content by 1.9±0.4%-units (from 14,3 to 16.2 %). The effects of irrigation and nitrogen fertilization on those characteristics of wheat that are correlated with protein, were similar to the effects on the protein content. Thus, irrigation decreased the zeleny value (from 64 to 53 ml), cold viscosity (from 214 to 114 seconds), water absorption (from 66.5 to 64.9 %) and the valorimeter value (from 68 to 60), while these characteristics were improved by nitrogen fertilization. Irrigation did not decrease the Pelshenke value but increased significantly the ratio of the Pelshenke value/protein content (from 5,1 to 6.1). This indicates that the quality of protein was improved by irrigation, while the effect of nitrogen fertilization was the reverse. In fact, irrigation and additional nitrogen fertilization affected the quantity and quality of protein and the baking quality characteristics of wheat in opposite directions but the quantity of grain yield in the same direction. With these two methods combined it was possible to produce 60 % higher grain yields without any noteworthy changes in the baking quality characteristics of spring wheat.

The Influence of Manurial Treatment on the Baking Quality of English Wheat. I. A Quality Study of the Rothamsted Broadbalk Wheats

1931 ◽  
Vol 21 (3) ◽  
pp. 574-594
Author(s):  
E. A. Fisher ◽  
C. R. Jones
Keyword(s):  
Protein Content ◽  
Poor Quality ◽  
Gas Production ◽  
Baking Quality ◽  
The Poor ◽  
Four Seasons ◽  
Quality Study ◽  
Nitrogen Contents ◽  
Manurial Treatment

In each of the four seasons 1926 to 1929 samples of certain of the Broadbalk wheats were milled, and the straight-run flours tested in the bakehouse.The results given in the text show that the nitrogen contents of the wheats were increased consistently only by the heaviest nitrogenous treatments. The baking tests, however, showed that increased protein content was not necessarily accompanied by improved baking quality. In none of the crops was unsoundness of grain or inadequate gas production during fermentation a factor in the poor quality observed in many of the flours.

QUALITY AND KEEPING PROPERTIES OF FLOUR FROM WHEAT GROWN ON THE BLACK AND GRAY SOILS OF ALBERTA

1935 ◽  
Vol 13c (3) ◽  
pp. 160-167
Author(s):  
O. S. Aamodt ◽  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
Black Soil ◽  
Standard Variety ◽  
Baking Quality ◽  
Soil Area ◽  
Gray Soil

Weight per bushel and milling yields of hard red spring wheats grown on the black soil at Edmonton were the same as for the same varieties grown on the gray soil at Fallis. Grade, protein content and baking quality of Edmonton grown samples were superior. The flour from most of the Edmonton grown samples retained its quality for at least two years after milling, but flour from most of the Fallis grown samples had deteriorated so much during 10 months storage that it was unfit for breadmaking. Flour from Reward showed less deterioration than that from any other standard variety grown at Fallis. It also had the best original baking quality, and is the only one of the recommended varieties considered satisfactory for the gray soil area.

SURVIVAL, YIELD, PROTEIN CONTENT, AND BAKING QUALITY OF HARD RED WINTER WHEATS GROWN UNDER VARIOUS FERTILIZER PRACTICES IN SOUTHERN ALBERTA

1978 ◽  
Vol 58 (4) ◽  
pp. 1049-1060 ◽  
Author(s):  
U. J. PITTMAN ◽  
K. H. TIPPLES
Keyword(s):  
Protein Content ◽  
Triticum Aestivum L ◽  
Plant Populations ◽  
Survival Yield ◽  
Baking Quality ◽  
Protein Levels ◽  
Wide Range ◽  
Southern Alberta ◽  
P Fertilizers

Plant populations and grain yield of hard red winter wheats (Triticum aestivum L.) grown in southern Alberta were differentially affected by applied N and P fertilizers. The cultivar Sundance generally yielded more grain than did Winalta, Kharkov 22 MC, or Jones Fife. Protein content of the grain was generally increased by applications of N fertilizer but relatively unaffected by applied P. There was little inherent change in milling and baking quality with increasing protein content. Winalta maintained good milling and baking quality over a wide range of protein contents with no weakening at the higher protein levels. Kharkov 22 MC showed slightly lower milling and baking qualities at high protein levels of the grain.

scholarly journals Application of the SDS-PAGE method for the characterisation of winter wheat flour quality

2006 ◽  
pp. 112-118
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Zoltán Győri
Keyword(s):  
Protein Content ◽  
Protein Composition ◽  
Poor Quality ◽  
Biological Research ◽  
Strong Negative Correlation ◽  
Particle Size Fractions ◽  
Baking Quality ◽  
Sds Page ◽  
Quality Product

The principle, development and importance of the SDS-PAGE method are presented in this article. The SDS-PAGE method has become one of the basic methods of molecular biological research, because it is widely applicable and its sensitivity is excellent in the separation of wheat storage proteins.We have shown the application of this method with a concrete example. It was also tested whether, it was possible to obtain a better baking quality product from a large amount of poor quality less valuable wheat by fractioning the flour according to particle sizes after grinding. We studied the rheological properties of flours with different particle size fractions from the original flour. The baking quality of the original flour was B2. The 125-90 and 90-63 μm fractions have significantly better baking quality (B1) than the original flour. The protein contents of these flour fractions were also significantly higher than the protein content of the original flour. We had a question: what has influenced the baking quality: the protein content or other factors? We searched for an explanation on these results in the protein composition of the flour samples. We studied the distribution of glutenin-fractions by SDS-PAGE method and evaluated them. We found with correlation analysis that the amount of LMW-Glutenin D-group (52-60 kDa) is in a strong, negative correlation to the baking quality (r = – 0.855*). Therefore, the baking quality of flour samples was influenced by this glutenin fraction.

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