Effects of Starch Damage and Water Absorption on the Alveograph Properties of Canadian Hard Red Spring Wheats

Abstract

Samples of Neepawa, BW15 and Glenlea hard red spring wheat were each milled to low, normal and high starch damage levels on an experimental mill equipped with 254mm (10 inch) rolls. The flours obtained were used to assess the alveograph properties in relation to starch damage, dough water level and wheat variety. Analysis of variance showed that each of the above factors had significant effects upon alveograph pressure (P), length (L), P/L ratio, swelling index (G) and work (W). Increasing starch damage or decreasing dough water level resulted in increased P, P/L and W values and decreased L and G values. Mixing of low and high starch damaged flours for each variety to give a range of values was used to demonstrate that starch damage was linearly related to P, L, W, P/L and G. Variations in the slope response (steepness) of P, L and W values to starch damage indicated that other varietal factors such as gluten strength also play an important role in determining alveograph properties.