STATISTICAL EVALUATION OF TECHNIQUES FOR PREDICTING BAKING QUALITY OF WHEAT CULTIVARS

1972 ◽  
Vol 52 (2) ◽  
pp. 139-146 ◽  
Author(s):  
R. A. ORTH ◽  
R. J. BAKER ◽  
W. BUSHUK
Keyword(s):  
Development Time ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Baking Quality ◽  
Flour Yield ◽  
Glutenin Protein ◽  
Dough Development Time ◽  
Sedimentation Value

Simple correlations between a number of quality parameters, their heritabilities and an evaluation of the best combination of these parameters to predict loaf volume, were determined from data for 26 cultivars of spring wheat grown at four locations in Western Canada. Highly significant correlations between remix loaf volume and each of Zeleny sedimentation value, farinograph dough development time, farinograph mixing tolerance index, proportion of residue protein, and glutenin protein were obtained. Sedimentation value, 1000 kernel weight, mixing tolerance index, flour yield, farinograph absorption, and remix loaf volume all had high heritabilities over the four locations. Using the simple correlations as a guide, regression formulae yielding the best predictions of remix loaf volume were developed. Residue protein content, Zeleny sedimentation value, and farinograph dough development time provided the most useful information for predicting baking quality by a single test.

EVALUATION OF SCREENING TESTS FOR QUALITY OF BREAD WHEAT

1971 ◽  
Vol 51 (6) ◽  
pp. 449-455 ◽  
Author(s):  
R. J. BAKER ◽  
A. B. CAMPBELL
Keyword(s):  
Triticum Aestivum ◽  
Nitrogen Content ◽  
Development Time ◽  
Triticum Aestivum L ◽  
Screening Tests ◽  
Loaf Volume ◽  
Breeding Programs ◽  
Flour Yield ◽  
Sedimentation Value

Eight tests designed to screen early generations of wheat, Triticum aestivum L. em Thell., for breadmaking quality were evaluated. Sedimentation value, mixograph development time, centrifuge absorption and nitrogen content (in that order) were the most repeatable of the eight tests. Flour yield and starch damage were least repeatable. The heritability of mixograph development time was low because of a significant cultivar by year interaction. Nitrogen content, sedimentation value and centrifuge absorption were shown to contain all the information about loaf volume and farinograph absorption that was available in the set of eight tests. It was therefore concluded that nitrogen content, sedimentation value and centrifuge absorption are the most useful of the eight tests for purposes of plant breeding programs.

MILLING AND BAKING QUALITY OF RESCUE-CADET RECIPROCAL SUBSTITUTION LINES

1980 ◽  
Vol 60 (4) ◽  
pp. 1333-1341 ◽  
Author(s):  
F.G. KOSMOLAK ◽  
HUGH McKENZIE ◽  
RUBY I. LARSON
Keyword(s):  
Development Time ◽  
Loaf Volume ◽  
Chromosome Substitution ◽  
Substitution Lines ◽  
Baking Quality ◽  
Flour Protein ◽  
Flour Yield ◽  
The Impact ◽  
Time Substitution ◽  
Grinding Time

Reciprocal disomic whole-chromosome substitution lines between the hard red spring wheat cultivars Cadet and Rescue were developed to investigate the effect of specific chromosomes on milling and baking quality. Quality measurements of the parents and reciprocal substitution lines on grain from randomized field trials for each of 3 yr were used to analyze aspects of the impact of specific chromosome substitutions on farinograph absorption, mixograph development time, flour protein content, flour yield, remix loaf volume and grinding time. Substitution of Rescue chromosomes of homoeologous groups 4 and 7 into Cadet had no effect on quality. Substitution of the corresponding Cadet chromosomes into Rescue had a major effect. Reciprocal chromosome effects in the direction of the donor parent were most striking for mixograph development time with chromosome 1A, farinograph absorption with 2A and 6B and grinding time with 1A, 1B and 6D. Transgressive reciprocal interaction in the direction of the recipient parent was observed for flour yield with chromosome 1A. Multiple effects of substituting chromosome 7A and 7D of Cadet into Rescue may be related to percentage of flour protein. These and other effects of chromosome substitution are reported and interpreted.

INTERRELATIONSHIPS AMONG AGRONOMIC AND QUALITY TRAITS IN A SPRING WHEAT CROSS

1969 ◽  
Vol 49 (5) ◽  
pp. 581-586 ◽  
Author(s):  
M. L. Kaufmann ◽  
V. M. Bendelow ◽  
R. J. Baker
Keyword(s):  
Nitrogen Content ◽  
Spring Wheat ◽  
Agronomic Traits ◽  
Triticum Aestivum L ◽  
Mean Value ◽  
Kernel Weight ◽  
Tolerance Index ◽  
Quality Traits ◽  
Wheat Cross ◽  
Sedimentation Value

Phenotypic correlations among five quality traits and five agronomic traits were calculated for three groups of 110 lines of a spring wheat cross (Triticum aestivum L.) grown in a total of four years in central Alberta. All correlations among pairs of traits were homogeneous from year to year with the exception of four involving maturity, yield, height and grain nitrogen content. The large negative correlation between nitrogen content and yield was judged detrimental to the prospects of simultaneous improvement of both traits. Maturity, height, kernel weight and yield were all positively interrelated. Large negative correlations were observed between sedimentation, value and tolerance index and between nitrogen content and starch damage. Sedimentation value and dough development time exhibited a strong positive relationship. The mean value for lines fell within the range of the parents in all cases except for sedimentation value and height.

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.

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

2008 ◽  
Vol 14 (1) ◽  
pp. 57-65 ◽  
Author(s):  
M. Gómez ◽  
B. Oliete ◽  
P.A. Caballero ◽  
F. Ronda ◽  
C.A. Blanco
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Development Time ◽  
Mixing Time ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Wheat Dough ◽  
Bread Volume ◽  
Viscoelastic Characteristics ◽  
Dough Development Time

The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.

scholarly journals Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Marie Hrušková ◽  
Ivan Švec ◽  
Ivana Jurinová
Keyword(s):  
Development Time ◽  
Statistical Treatment ◽  
Rheological Behaviour ◽  
Principal Component ◽  
Tolerance Index ◽  
Test Procedures ◽  
Gel Properties ◽  
Data Scatter ◽  
Starch Gel ◽  
Dough Development Time

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.

Cultivar and environmental effects on quality characters in wheat. II. Protein

2000 ◽  
Vol 51 (5) ◽  
pp. 629 ◽  
Author(s):  
J. F. Panozzo ◽  
H. A. Eagles
Keyword(s):  
Development Time ◽  
Significant Proportion ◽  
Environmental Variation ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Flour Protein ◽  
Field Environment ◽  
Rate Of Increase ◽  
Cultivar Variation ◽  
Dough Development Time

Glutenins and gliadins are the major components of the storage protein in wheat and make a significant contribution to dough rheology and baking quality. Qualitative differences in these proteins are known to be important for dough rheology, particularly for glutenins, but much less is known about quantitative differences, especially as influenced by field environment. Flour protein, the proportion of glutenin and gliadin in flour protein, loaf volume, and the dough rheological characters dough development time, dough breakdown, dough extensibility, and maximum dough resistance (Rmax) were determined for 7 cultivars grown in 15 diverse environments. The proportion of glutenin in flour protein was highly dependent on cultivar, whereas, although cultivar was still important, environmental variation was greater than cultivar variation for gliadin. Environmental variation was greater than cultivar variation for the dough rheological characters. Across environments, the proportion of gliadin increased with increasing flour protein, whereas the proportion of glutenin decreased. An index of accumulated temperatures above 30˚C during the first 14 days after anthesis explained a significant proportion of the increase in gliadin, and, to a lesser extent, the decrease in glutenin. Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index. The rate of increase of Rmax with the temperature index was greater for cultivars with the Glu-D1a allele than those with the Glu-D1d allele, suggesting that the relative performance of cultivars with different alleles at this locus depends on environment.

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 – quality group E – elite; Eurofit – quality group A; Meritto – 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 – loaf volume.

scholarly journals Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

2015 ◽  
pp. 91-102 ◽  
Author(s):  
Ahmed Saad ◽  
Ragab Elmassry ◽  
Khaled Wahdan ◽  
Fawzy Ramadan
Keyword(s):  
Mixing Time ◽  
Sensory Properties ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Freeze Dried ◽  
Significant Difference ◽  
Baked Products ◽  
Steep Liquor ◽  
Dough Development Time

Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL) as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37?C, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF) brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min), while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents?. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

scholarly journals Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan

2013 ◽  
Vol 7 (1) ◽  
pp. 12-16 ◽  
Author(s):  
Abubaker Bashir Makawi ◽  
Mohamed Ishaq Mahmood ◽  
Hayat Abdel Rahman Hassan ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Specific Volume ◽  
Development Time ◽  
Life Sciences ◽  
Physicochemical Characteristics ◽  
Quality Characteristics ◽  
Kernel Weight ◽  
Wheat Cultivars ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Wheat Flours

Three wheat cultivars, Elnelain, Nepta and Argeen were studied for their various quality and rheological characteristics compared with the Australian wheat flour (control). Physicochemical characteristics as well as farinograph, extensograph, gluten content, sedimentation value and bread quality were assessed. Significant differences (P ≤ 0.05) were found for hectoliter weight and 1000 kernel weight between the Australian and Sudanese wheat cultivars. However, Sudanese wheat flours had a lower wet gluten (22.7-28.9 g), sedimentation values (15-20 ml), water absorption(57.9-66.4%), dough development time(2.5-6.8 min), stability(1.5-7.9 min), resistance to extension(160-304 Bu), energy (62-80 cm2) and bread specific volume (3.06-3.40 cm3) compared to the Australian one. Nepta cultivars gave the best characteristics of farinograph, extensograph and the highest bread specific volume among Sudanese wheat investigated. DOI: http://dx.doi.org/10.3126/ijls.v7i1.8061 International Journal of Life Sciences 7(1): 2013; 12-16

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