VARIETAL DIFFERENCES IN THE RELATION BETWEEN PROTEIN CONTENT OF WHEAT AND LOAF VOLUME OF BREAD

1940 ◽  
Vol 18c (4) ◽  
pp. 111-121
Author(s):  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Significant Variation ◽  
Regression Coefficient ◽  
Loaf Volume ◽  
Wheat Protein ◽  
Hard Red Spring Wheat ◽  
Varietal Differences ◽  
Highly Correlated

Loaf volume obtained with the malt-phosphate-bromate formula (1 mg. of bromate per 100 gm. of flour) is highly correlated with wheat protein within any one variety of hard red spring wheat. The extremes of protein content studied were 8.0 and 20.0%, and there were few incidents of significant variation from linear correlation.The regression of loaf volume on protein varied enormously from one variety to another. The regression coefficient is just as much an inherent varietal characteristic as is yield or protein content.

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.

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.

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.

"BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUME

1974 ◽  
Vol 54 (2) ◽  
pp. 231-234 ◽  
Author(s):  
K. H. TIPPLES ◽  
R. H. KTLBORN
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Protein Quality ◽  
Quality Parameter ◽  
Grading System ◽  
Loaf Volume ◽  
Strength Index ◽  
Hard Red Spring Wheat ◽  
New Protein

The "Baking Strength Index" (BSI) is a protein quality parameter that expresses loaf volume, by the Remix baking method, as a percentage of the volume normally expected for Canadian hard red spring wheat flour of the same protein content. Under Canada’s new protein segregation grading system, protein quality assumes more significance, as previously overall baking quality was affected by both protein quantity and protein quality.

The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’

2013 ◽  
Vol 93 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Odean M. Lukow ◽  
Kathy Adams ◽  
Jerry Suchy ◽  
Ron M. DePauw ◽  
Gavin Humphreys
Keyword(s):  
Triticum Aestivum ◽  
Protein Content ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Climatic Conditions ◽  
White Wheat ◽  
Highly Correlated ◽  
Hard White Wheat ◽  
Grain Colour

Lukow, O. M., Adams, K., Suchy, J., DePauw, R. M. and Humphreys, G. 2013. The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’. Can. J. Plant Sci. 93: 1–11. One of the main advantages of hard white wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain colour and wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71–79%) and agro-climates (13–18%). Grain ranged in colour from white and bright to dark grey-red. Grain brightness was very highly correlated with grain yellowness. Grain a* and b* were inversely related to grade indicating that higher quality grain was redder and more yellow than lower grades. Warmer and drier environments showed reduced grain yields but produced on average better quality grain with higher protein content.

EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT

1980 ◽  
Vol 60 (2) ◽  
pp. 357-369 ◽  
Author(s):  
K. H. TIPPLES
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Spring Wheat ◽  
Starch Content ◽  
Dry Weight ◽  
Quality Data ◽  
Loaf Volume ◽  
Milling Quality ◽  
Maximum Test ◽  
Moisture Basis

Red spring wheat, grown in four separate years at a Manitoba location, was cut at various stages of maturity, allowed to dry in the ear, threshed and subjected to milling, analytical, rheological and baking tests in order to determine the effect of immaturity on end use quality. Moisture content in the ripening wheat fell steadily, from a level of 55–75% (depending on the year) around 10 days following anthesis to 15–25% around 40 days following anthesis. Patterns of changes in quality data were more closely related to moisture content at cutting than to number of days from anthesis. Maximum test weight and grade were usually obtained for wheat cut at a moisture content of 45% or lower, whereas maximum dry weight was not achieved unless kernel desiccation was allowed to continue to 30–35% moisture. Wheat protein content (13.5% moisture basis) reached a minimum at about 50% moisture (around 15–28 days following anthesis) then increased by 0.5–1.3 percentage units to its final value at full ripeness. Acceptable milling quality was achieved when wheat was allowed to ripen to about 47% moisture before cutting although a further slight improvement was noted with further ripening. Flour-damaged starch content tended to decrease steadily with increasing maturity and this resulted in a decrease in flour Farinograph water absorption with increasing maturity. Physical dough characteristics indicated an increase in gluten strength with increasing maturity as manifested by increases in dough development time and extensigram area. Loaf volume was at a normal level for the protein content for all but the most immature samples although crumb color, as flour color, was poor for samples cut above 47% moisture.

scholarly journals Influence of irrigation and nitrogen fertilization on the amino acid composition of spring wheat

1972 ◽  
Vol 44 (1) ◽  
pp. 56-62
Author(s):  
Paavo Elonen ◽  
Liisa Aho ◽  
Pekka Koivistoinen
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Field Experiments ◽  
Sprinkler Irrigation ◽  
Wheat Protein

Sprinkler irrigation on clay soils in southern Finland decreased the protein content of spring wheat flour in five field experiments in the years 1967—70, by 16 ± 4 per cent on an average. The amino acid composition, however, was improved, because the proportion of lysine was increased by 6 ± 4 %. Accordingly, the content of lysine in flour was decreased by irrigation only by 10 ± 5 %. An increase of fertilizer nitrogen from 68 to 144 kg/ha increased the protein content of wheat flour by 19 ± 5 %, but the proportion of lysine in the amino acid composition decreased by 9 ± 4 %. Therefore, the lysine content in flour was increased by nitrogen fertilization only by 8 ± 5 %. It seemed as if urea and ammonium nitrate limestone would have had about the same effect on the quantity and quality of wheat protein. As a consequence of the reversed influences of irrigation and nitrogen fertilization on the wheat protein it was possible, by means of irrigation and an additional nitrogen fertilization, to produce 65 per cent higher grain yields without any noteworthy changes in the contents of protein or amino acids.

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