Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat

Abstract

AbstractBackground and objectivesExperimental breadmaking is the ultimate test for wheat end‐use quality. This research objective was to investigate the consistency of different breadmaking methods in the evaluation of hard red spring (HRS) wheat. Sponge‐and‐dough method (SpDM) and straight‐dough method (StDM) were tested with varying loaf sizes and fermentation times.FindingsFor pound loaf breads, SpDM showed larger volume and higher stability among wheat samples than StDM. Correlation and biplot analyses revealed that 2‐hr fermentation was more consistent with pound SpDM than 3‐hr fermentation when flour samples were evaluated by micro‐ and pup loaf StDM. Mixograph, farinograph, extensograph, and solvent retention capacity tests were also evaluated for associations with breadmaking quality. Lactic acid solvent retention capacity had a higher correlation (r = .86, p < .001) with mean breadmaking scores when compared with other parameters.ConclusionsThe findings of this study indicate that SpDM is more suited for commercial production of pound loaf, while StDM with 2‐hr fermentation is better for quality evaluation because of expediency and consistency in HRS wheat. Lactic acid solvent retention capacity is more adaptable than other flour parameters to predict breadmaking quality, especially when sample quantity is limited.Significance and noveltyThis research provides valuable insight that helps identify an experimental breadmaking procedure and a flour quality parameter useful for the evaluation of HRS wheat.