Canadian short process bread: Potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat

1994 ◽  
Vol 74 (1) ◽  
pp. 71-78 ◽  
Author(s):  
K. R. Preston ◽  
J. E. Dexter
Keyword(s):  
Key Words ◽  
Spring Wheat ◽  
Pilot Scale ◽  
Potassium Bromate ◽  
Maximum Response ◽  
Loaf Volume ◽  
Relative Response ◽  
Wide Range ◽  
Baking Performance

Mill streams and divide flours from a pilot-scale milling of commercially grown No. 1 Canada Western Red Spring wheat were baked by a short (no bulk fermentation) baking procedure at various levels of potassium bromate. The quality of bread produced, measured in terms of loaf volume, loaf volume per unit protein and overall bread score showed a wide range of response to potassium bromate level. Household patent flour and the highly refined reduction flours exhibited relatively little baking response to increasing bromate levels, achieving optimum baking performance between 0 and 50 ppm. The least refined reduction flours required higher bromate levels (80–120 ppm) to achieve maximum response, and also demonstrated a greater relative response than the more refined reduction flours. Baker's patent flour and the most refined break flours responded very strongly to bromate, and required higher levels (100–150 ppm) to attain full response. Poorly refined break flours exhibited the highest bromate requirement (225 ppm). Straight-grade flours of 62, 75 and 79% extraction exhibited very little difference in bromate requirements. It appears that stream selection has limited potential as a means of reducing the bromate requirement of bakery flour prepared from Canada Western Red Spring wheat. Key words: Red spring wheat, milling, baking quality, bread, mill streams, bromate response

No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures

1997 ◽  
Vol 48 (5) ◽  
pp. 587 ◽  
Author(s):  
K. R. Preston ◽  
K. J. Quail ◽  
S. Zounis ◽  
P. W. Gras
Keyword(s):  
Spring Wheat ◽  
High Speed ◽  
Mixing Time ◽  
Loaf Volume ◽  
Test Procedures ◽  
Wheat Varieties ◽  
Export Markets ◽  
Mixing Properties ◽  
Quality Properties ◽  
Baking Performance

The mixing properties and baking performance of 17 Canada Western Red Spring wheat varieties and advanced breadwheat lines grown under the same environmental conditions have been assessed using Canadian and Australian test bake procedures with emphasis on no-time dough processes. Mixing times with the Australian rapid dough process (RDP) were considerably shorter than those obtained with the Canadian short process (CSP). However, a very high correlation was obtained for mixing time with the RDP and the CSP, indicating a similar ability to rank cultivar bake mixing requirements. Dough development times obtained from normal and high speed (180 rpm) farinograms and micro-mixograms were found to be poor predictors of CSP and RDP mixing time. Cultivars generally showed good to excellent baking performance with the 2 no-time procedures (RDP and CSP) and the Australian fermented dough procedure (FDP). High correlations and similar cultivar rankings were obtained for loaf volume and bread score with the CSP and FDP. However, no significant correlations and different cultivar rankings were obtained between RDP and CSP (or FDP), indicating that different quality properties may determine relative cultivar baking performance. These results also suggest that both no-time dough procedures may be required in breeder selection and quality monitoring programs to ensure superior breadwheat performance in domestic and export markets.

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 Impact of Ferment Processing Parameters on the Quality of White Pan Bread

2021 ◽  
Vol 11 (21) ◽  
pp. 10203
Author(s):  
Yulia Borsuk ◽  
Lindsay Bourré ◽  
Kasia McMillin ◽  
Elaine Sopiwnyk ◽  
Stuart Jones ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Processing Parameters ◽  
Pilot Scale ◽  
Slight Reduction ◽  
Loaf Volume ◽  
Yeast Saccharomyces Cerevisiae ◽  
Fermentation Time ◽  
Pan Bread ◽  
Dough Extensibility

A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a naturally derived product (ferment) that could be used for processing bread with the minimum use of dough improvers. The effects of ferment storage, fermentation time, and fermentation temperature on the quality of ferment and bread were evaluated to establish optimal conditions to produce a mature ferment. Trials were conducted on a pilot scale for greater relevance to industrialized bakeries. Ferment was assessed for total titratable acidity (TTA), pH, and viscosity. Breads made with ferment were evaluated for processing parameters, dough properties, and bread quality and compared to a control prepared without ferment. During fermentation, maximum TTA levels in the ferment were achieved at 100 min, then decreased by the end of fermentation, and increased by 24 h of storage at 4 °C. Viscosity was stable during fermentation but decreased by 24 h of storage. Inclusion of ferment resulted in reduced mixing times and improved dough extensibility and crumb softness. Specific loaf volume was not impacted; a slight reduction in crumb brightness and crumb structure was detected. Fermentation for 240 min at 35 °C was determined as optimal with a storage time for 24 h.

scholarly journals Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010

2013 ◽  
Vol 93 (3) ◽  
pp. 425-433 ◽  
Author(s):  
Alexey I. Morgounov ◽  
Igor Belan ◽  
Yuriy Zelenskiy ◽  
Lyudmila Roseeva ◽  
Sandor Tömösközi ◽  
...  
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Historical Changes ◽  
Dough Quality ◽  
Yield And Quality ◽  
Grain Yield And Quality

Morgounov, A. I., Belan, I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Békés, F., Abugalieva, A., Cakmak, I., Vargas, M. and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Can. J. Plant Sci. 93: 425–433. This study focusses on changes in yield, protein content, micronutrient composition and bread-making quality of 32 historical bread wheat varieties. The germplasm was divided into four groups: viz. 1: bred before 1935; 2: bred 1955–1975; 3: bred 1976–1985; 4: bred after 1985. Yield genetic gain was 0.59% per year. The last three periods scored significantly higher for protein, gluten content and alveograph W values, compared with the first group, but did not differ significantly from each other. The physical dough properties of varieties developed between 1976 and 1985 were superior, as reflected by the W value, farinograph mixing time and degree of softening. Loaf volume was highest for the 1950–1975 group, representing a 15.6% superiority. There were significant and gradual reductions between the earliest and latest groups for protein (7.6%) and wet gluten (7.7%) contents. No changes in zinc and iron contents, important in determining grain nutritional value, were detected. Generally, modern germplasm had superior physical dough quality and stability. This improvement was not clearly associated with changes in the frequencies of high- and low-molecular weight glutenin alleles. Sustaining the genetic gains for yield and quality will require investigation of the effects and interactions of genes controlling adaptation and end-use quality of spring wheat in Siberia.

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.

COMBINATORIAL POLYNOMIALLY COMPUTABLE CHARACTERISTICS OF SUBSTITUTIONS AND THEIR PROPERTIES

2020 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
VLADIMIR NIKONOV ◽  
◽  
ANTON ZOBOV ◽  
Keyword(s):  
Mathematical Expectation ◽  
Point Of View ◽  
Small Range ◽  
Computational Point ◽  
Wide Range ◽  
Bijective Function ◽  
The Difference ◽  
Element Base ◽  
Selection Of

The construction and selection of a suitable bijective function, that is, substitution, is now becoming an important applied task, particularly for building block encryption systems. Many articles have suggested using different approaches to determining the quality of substitution, but most of them are highly computationally complex. The solution of this problem will significantly expand the range of methods for constructing and analyzing scheme in information protection systems. The purpose of research is to find easily measurable characteristics of substitutions, allowing to evaluate their quality, and also measures of the proximity of a particular substitutions to a random one, or its distance from it. For this purpose, several characteristics were proposed in this work: difference and polynomial, and their mathematical expectation was found, as well as variance for the difference characteristic. This allows us to make a conclusion about its quality by comparing the result of calculating the characteristic for a particular substitution with the calculated mathematical expectation. From a computational point of view, the thesises of the article are of exceptional interest due to the simplicity of the algorithm for quantifying the quality of bijective function substitutions. By its nature, the operation of calculating the difference characteristic carries out a simple summation of integer terms in a fixed and small range. Such an operation, both in the modern and in the prospective element base, is embedded in the logic of a wide range of functional elements, especially when implementing computational actions in the optical range, or on other carriers related to the field of nanotechnology.

A reflection of the polyethnic phenomenon in the Slovak novel of the 21 st century

2019 ◽  
pp. 462-471
Author(s):  
Lyudmila Shirokova
Keyword(s):  
Interpersonal Relations ◽  
Slovak Republic ◽  
Main Character ◽  
Jewish Family ◽  
Wide Range ◽  
Provincial Society ◽  
A Chain ◽  
Middle Generation ◽  
Artistic Quality

The historical polyethnicity of the Slovak society and the connected problems of the interrelations of cultures, ethics, interpersonal relations, are reflected in the works of modern Slovak prose. They are represented most clearly in the novels of middle generation writers P. Rankov, S. Lavrík, P. Krištúfek. They dwell upon the dramatical events of the 20 th century. They cover wide range problems, from the fruitful coexistence of various ethnic groups and their representatives to national contradictions and racial repressions. The artistic quality of the mentioned works, their composition, the way of narrating, the type of the main character, can be highly evaluated. For example, in a novel by P. Rankov the plot, in spite of its linearity, is a chain of episodes in the span of 30 years from the life of the main characters. It reflects not only their fates, but also the historical and political changes of the world they live in. The main female character of a S. Lavrík ’s novel narrates about everyday life and tragedies in the lives of the dwellers of a Slovak town in the Slovak Republic during the war. P. Krištúfek in his novel focuses on several decades from the life of a Slovak-Jewish family and dwellers of a Slovak provincial society with types and relations specific for this milieu.

Counterfeit Parts Recognition and Detection for Failure Analysts

2010 ◽  
Author(s):  
Katherine V. Whittington
Keyword(s):  
Thermal Cycle ◽  
Visual Inspection ◽  
Acoustic Microscopy ◽  
Scanning Acoustic Microscopy ◽  
3D Measurement ◽  
X Ray ◽  
Wide Range ◽  
Electronic Parts ◽  
Testing Awareness

Abstract The electronics supply chain is being increasingly infiltrated by non-authentic, counterfeit electronic parts, whose use poses a great risk to the integrity and quality of critical hardware. There is a wide range of counterfeit parts such as leads and body molds. The failure analyst has many tools that can be used to investigate counterfeit parts. The key is to follow an investigative path that makes sense for each scenario. External visual inspection is called for whenever the source of supply is questionable. Other methods include use of solvents, 3D measurement, X-ray fluorescence, C-mode scanning acoustic microscopy, thermal cycle testing, burn-in technique, and electrical testing. Awareness, vigilance, and effective investigations are the best defense against the threat of counterfeit parts.

THE VALUE OF LOVE IN THE SYSTEM OF FORMATION OF THE PROFESSIONAL MATURITY OF THE EDUCATOR

2020 ◽  
Vol 1 (10(79)) ◽  
pp. 12-18
Author(s):  
G. Bubyreva
Keyword(s):  
Russian Federation ◽  
The State ◽  
Educational Process ◽  
Wide Range ◽  
The Family ◽  
The Russian Federation ◽  
The Government ◽  
The Individual ◽  
The Right

The existing legislation determines the education as "an integral and focused process of teaching and upbringing, which represents a socially important value and shall be implemented so as to meet the interests of the individual, the family, the society and the state". However, even in this part, the meaning of the notion ‘socially significant benefit is not specified and allows for a wide range of interpretation [2]. Yet the more inconcrete is the answer to the question – "who and how should determine the interests of the individual, the family and even the state?" The national doctrine of education in the Russian Federation, which determined the goals of teaching and upbringing, the ways to attain them by means of the state policy regulating the field of education, the target achievements of the development of the educational system for the period up to 2025, approved by the Decree of the Government of the Russian Federation of October 4, 2000 #751, was abrogated by the Decree of the Government of the Russian Federation of March 29, 2014 #245 [7]. The new doctrine has not been developed so far. The RAE Academician A.B. Khutorsky believes that the absence of the national doctrine of education presents a threat to national security and a violation of the right of citizens to quality education. Accordingly, the teacher has to solve the problem of achieving the harmony of interests of the individual, the family, the society and the government on their own, which, however, judging by the officially published results, is the task that exceeds the abilities of the participants of the educational process.  The particular concern about the results of the patriotic upbringing served as a basis for the legislative initiative of the RF President V. V. Putin, who introduced the project of an amendment to the Law of RF "About Education of the Russian Federation" to the State Duma in 2020, regarding the quality of patriotic upbringing [3]. Patriotism, considered by the President of RF V. V. Putin as the only possible idea to unite the nation is "THE FEELING OF LOVE OF THE MOTHERLAND" and the readiness for every sacrifice and heroic deed for the sake of the interests of your Motherland. However, the practicing educators experience shortfalls in efficient methodologies of patriotic upbringing, which should let them bring up citizens, loving their Motherland more than themselves. The article is dedicated to solution to this problem based on the Value-sense paradigm of upbringing educational dynasty of the Kurbatovs [15].

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