THE EFFECT OF DIASTATIC MALT UPON THE LOAF VOLUMES OF COMMERCIAL FLOURS

1932 ◽  
Vol 7 (6) ◽  
pp. 571-577
Author(s):  
R. H. Harris
Keyword(s):  
Protein Content ◽  
Simple Formula ◽  
Potassium Bromate ◽  
Loaf Volume ◽  
Significant Relation ◽  
Diastatic Power

A series of ten commercial flours of different protein contents and baking strengths was baked by a variety of methods to determine the effect of adding to the dough progressively increasing quantities of diastatic malt. The two lower malt concentrations, 2 and 4% respectively, increased the resulting loaf volumes in every case, but the highest percentage of malt, 6%, increased the loaf volume over the values obtained with 2 and 4% of malt only when the highest protein flours were used. Flours which yielded unsatisfactory loaves when baked with the simple formula gave much better results when malt was added.The inclusion of 0.002% of potassium bromate increased the loaf volumes except in the cases of two flours evidently of low diastatic power, where little improvement was shown on the results with the simple formula. The further addition of 2% of malt reacted very favorably with the higher protein members of the series, but had no effect upon these two flours.The addition of 2 and 4% of sucrose to the simple formula did not prove as beneficial as the addition of like quantities of diastatic malt.No significant relation was found between protein content and loaf volume in the absence of malt and bromate.

THE EFFECT OF COOKED POTATO IN CONJUNCTION WITH FERMENTABLE CARBOHYDRATE IN BREADMAKING

1932 ◽  
Vol 6 (5) ◽  
pp. 548-559
Author(s):  
R. H. Harris
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Significant Relationship ◽  
Simple Formula ◽  
Potassium Bromate ◽  
Loaf Volume ◽  
Fermentable Sugar ◽  
White Potato ◽  
Different Types ◽  
Diastatic Activity

A series of 11 flours of different types and baking strengths were baked by a variety of methods in order to determine the effect of adding fermentable sugar to the dough in conjunction with cooked white and sweet potato. Preliminary bakings using a simple formula of flour, water, yeast, and salt, with and without sucrose indicated the value of sucrose in flours of low diastatic power.The addition of cooked white potato in the absence of sucrose gave still poorer results with these low diastatic flours, but improved the better flours. The addition of sucrose increased the response of all flours, the maximum stimulation being obtained when both malt and sucrose were added. Evidently, cooked white potato is not a satisfactory substitute for fermentable sugars.It was found that cooked sweet potato not only supported yeast activity, but also stimulated it. However, it also imparted a deleterious dark tint to the loaf, thus lowering the color score.The addition of potassium bromate without sucrose resulted in a greater loaf volume than that obtained by the use of the simple formula with sucrose, except in the case of two flours, particularly low in diastatic activity. The inclusion of diastatic malt increased the loaf volumes of these two flours.No significant relationship was found between protein content and loaf volume, in the absence of added fermentable carbohydrate. The addition of sucrose and malt to bakings with potato extract resulted in correlations equal to those obtained with other flour improvers.

THE EFFECT OF BLEACHING ON STRENGTH AND COLOR OF SASKATCHEWAN HARD RED SPRING WHEAT FLOUR

1931 ◽  
Vol 4 (4) ◽  
pp. 399-420
Author(s):  
R. K. Larmour ◽  
F. D. Machon
Keyword(s):  
Protein Content ◽  
Rapid Method ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Simple Formula ◽  
Small Samples ◽  
Loaf Volume ◽  
Bleaching Effect ◽  
Hard Red Spring Wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION. III. PROTEIN QUALITY FOR BREADMAKING AS REFLECTED BY VARIOUS TESTS

1978 ◽  
Vol 58 (4) ◽  
pp. 923-927 ◽  
Author(s):  
W. BUSHUK ◽  
F. J. RODRIGUEZ-BORES ◽  
S. DUBETZ
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Protein Solubility ◽  
Triticum Aestivum L ◽  
Rate Of Change ◽  
Composition Analysis ◽  
Loaf Volume ◽  
Gradual Change ◽  
Small Contribution ◽  
Breadmaking Quality

Eleven samples of hard red spring wheat Triticum aestivum L. em Thell cv. Neepawa, selected from a fertilizer–irrigation study and ranging in protein content from 9.3 to 16.4%, were subjected to various breadmaking quality tests, protein solubility fractionation, amino acid composition analysis and gliadin electrophoresis analysis. Loaf volumes showed a decrease in breadmaking quality with increasing protein for samples at the top of the protein content range. Conversely, the Pelshenke and Zeleny Sedimentation values showed a reverse trend in the same region of protein content. Most of the decreasing rate of change in the loaf volume with protein content at the top of the protein range can be explained by the gradual change in solubility of the glutenin. The gradual decrease in the amount of damaged starch can make a small contribution to the observed loss of quality. Minor quantitative differences (slightly stronger stain intensity for a few bands) were observed in the gliadin electrophoregrams of samples of different protein content. There is no obvious explanation for the increasing rate of change in Pelshenke and Zeleny Sedimentation values with protein content at the top of the protein range.

scholarly journals Pyramiding of Genes for Grain Protein Content, Grain Quality and Rust Resistance in Eleven Indian Bread Wheat Cultivars: A Multi-Institutional Effort

2021 ◽  
Author(s):  
Pushpendra K. Gupta ◽  
Harindra S. Balyan ◽  
Parveen Chhuneja ◽  
Jai P. Jaiswal ◽  
Shubhada Tamhankar ◽  
...  
Keyword(s):  
Protein Content ◽  
Rust Resistance ◽  
Grain Quality ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Loaf Volume ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

Abstract Improvement of grain protein content (GPC), loaf volume and resistance to rusts was achieved in 11 Indian wheat cultivars that are widely grown in four different agro-climatic zones of India. This involved use of marker-assisted backcrossing (MABC) for introgression and pyramiding of the following genes: (i) the high GPC gene Gpc-B1; (ii) HMW glutenin subunits 5 + 10 at Glu-D1 loci, and (iii) rust resistance genes, Yr36, Yr15, Lr24 and Sr24. GPC was improved by 0.8–3.3%, although high GPC was generally associated with yield penalty. Further selection among high GPC lines, allowed development of progenies with higher GPC associated with improvement in 1000-grain weight and grain yield in the following four cultivars: NI5439, UP2338, UP2382 and HUW468. The high GPC progenies (derived from NI5439) were also improved for grain quality using HMW glutenin subunits 5 + 10 at Glu-D1 loci. Similarly, progenies combining high GPC and rust resistance were developed in the backgrounds of following five cultivars: Lok1, HD2967, PBW550, PBW621 and DBW1. The improved pre-bred lines developed during the present study should prove useful for development of cultivars with improved nutritional quality associated with rust resistance in future wheat breeding programmes.

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

The effect of variety and environment of wheat on the volumes of test loaves moulded by hand and by machine

1968 ◽  
Vol 19 (2) ◽  
pp. 203
Author(s):  
KB Balaam ◽  
B Dettmann ◽  
HJ Moss
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Strong Influence ◽  
Analysis Of Covariance ◽  
Loaf Volume ◽  
Baking Quality ◽  
Protein Levels

The influence of dough-moulding techniques on the volumes of test loaves has been investigated. The effects of variety of wheat, locality of growth, and season have also been studied. Because of the strong influence of variety, locality, and seasonal conditions on the protein content of wheat and flour, and in turn the effect of protein level on loaf volume and baking quality, an analysis of covariance with protein content was performed. Where protein levels in the flour were high, hand-moulded loaves had greater volume than those moulded by machine, the reverse being the case where protein levels were low. Flours of Spica variety tended to be overrated and of Heron variety underrated by hand moulding relative to machine moulding but the manner of moulding did not affect the overall ranking of varieties. Variety, season, and locality each influenced volume even after allowing for the effect of protein level. Varieties should be evaluated over a range of environments because of variability from trial to trial.

END-USE QUALITY OF MONTANA-GROWN HARD RED SPRING COMPARED TO HARD RED WINTER WHEATS

1990 ◽  
Vol 70 (3) ◽  
pp. 629-637 ◽  
Author(s):  
CHARLES F. McGUIRE ◽  
LARRY G. BLACKWOOD
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
The United States ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Peak Time ◽  
Loaf Volume ◽  
Hard Red Winter Wheat ◽  
End Use ◽  
Red Winter Wheat

The United States Department of Agriculture (USDA) grading standards for wheat places hard red spring and hard red winter (Triticum aestivum L. em. Thell) wheat into separate classes. One important criterion for this designation is kernel type. Because of genotypes being released by plant breeders in recent years, distinction between these two classes is difficult for grain graders. As a consequence some people in the grain industry favor placing both of these wheat types into one class. One hazard of this action is that end use properties of these two wheats, according to some industrial firms, is class dependent. We studied quality characteristics of five hard red spring and seven hard red winter wheat cultivars grown at the same three Montana locations in 5 different years to evaluate this concept. Analysis of variance indicated quality differences between classes for all traits except flour yields, which were similar for the two classes. Flour ash content, farinograph absorption, peak time, stability time, valorimeter, grain protein content, bake absorption, mix time, and loaf volume were all significantly higher for spring than winter wheats. These values were still higher for spring than winter wheats except for test weight when wheat protein content was the co-variate. Both statistical treatments show that hard red spring wheat flour has higher water absorption percent, longer dough mixing requirements, longer dough stability times, and higher loaf volumes than hard red winter wheat flour.Key words: Bread wheat quality, loaf volume, grain protein content, protein quality

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.

COMPARISON OF COMPOSITES AND AVERAGES WITH RESPECT TO BAKING QUALITY: I. PURE SAMPLES OF ONE VARIETY

1931 ◽  
Vol 5 (5) ◽  
pp. 491-500
Author(s):  
R. K. Larmour ◽  
S. F. Brockington
Keyword(s):  
Protein Content ◽  
Close Agreement ◽  
Time Factor ◽  
Complete Agreement ◽  
Loaf Volume ◽  
Baking Quality ◽  
The Individual ◽  
Composite Samples

Comparisons of the loaf volume of composite samples with the average loaf volume of the individuals comprising the composite were made on three groups of samples: namely, (1) samples of pure Marquis grown in one locality in one season, grouped on the basis of protein content; (2) samples of pure Marquis, Reward, and Garnet in separate series grouped on basis of protein, irrespective of locality of origin; and (3) samples of the above three varieties grouped on basis of origin, irrespective of protein content.In these studies the composite samples were all made up after the individual flours had been baked and, therefore, there was admitted an error due to the time factor in respect to age of the flours and also in respect to variability in baking technique. Despite this, however, there was found a very close agreement between the values obtained with the composite samples and the average values of the component flours. There were a large number of cases in which there was practically complete agreement between the two values and only a few in which the differences were very great. The correlation of the two values was on the average of the order of + 0.95 and the conclusion was reached that the data obtained with the composite samples could be used safely as an estimate of the average values and vice versa.

The effects of a granular nitrogen fertilizer and a foliar spray of urea on the yield and bread-making quality of ten winter wheats

1976 ◽  
Vol 87 (2) ◽  
pp. 281-292 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Foliar Spray ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Urea Treatment ◽  
Flour Protein ◽  
Effect On Yield

SummaryTen winter wheat varieties, representing a range of milling and bread-making quality were grown in a split-plot field trial with two levels of irrigation and three levels of nitrogen fertilizer. Grain yield was increased by irrigation and by fertilizer treatments. Application of 90 kg N/ha applied in granular form increased yield by 12.4 and 6.1% and grain protein by 13.0 and 33.7% for the irrigated and non-irrigated plots respectively. A further 45 kg N/ha applied as an aqueous foliar spray of urea (0.125 kg/1) at anthesis increased protein by 12.4% for the irrigated plots and by 8.8% for the non-irrigated plots with little effect on yield. The varieties differed significantly in yield and protein content, resulting in negative regressions of yield and protein content at each N treatment. The production of protein (weight N/unit area) was similar for all varieties, but flour extraction was reduced by the urea treatment. Varietal differences in flour extraction were stable and not correlated with either 1000-grain weight or test weight. Loaf volume was increased by the granular N fertilizer but not by the urea spray, despite the increase in flour protein and a decrease in flour α-amylase activity, indicating that applications of nitrogen after anthesis are likely to be later than the optimum for improving bread-making quality.

Sign in / Sign up

Export Citation Format

Share Document