Abstract
AbstractThree Canadian wheat cultivars representing the Canada Western Red Spring, Canada Western Extra Strong and Canada Prairie Spring classes, varying in protein content yet containing similar high‐molecular‐weight glutenin subunits, were evaluated for dough functionality and multiple end‐use properties. The effect of protein content on dough properties and end‐product quality was also studied. Gluten, starch and water‐soluble components were extracted from the flours and reconstituted to make up three samples for each variety to match the protein content of the three parent flours. Empirical and dynamic dough rheological properties, baking (bread and tortilla) performance and noodle‐making properties of the flours were determined using small‐scale techniques. Results indicated that protein content had a significant effect on rheological and end‐use quality of wheat flours. Increase in protein content (of the reconstituted dough) increased mixograph peak height (r = 0.761), peak width, maximum resistance to extension and end‐product quality characteristics such as loaf volume (r = 0.906), noodle firmness and cutting force and decreased storage and loss moduli. Reconstituted flours from the three varieties at the same protein content also showed significant differences in mixing time, mixograph peak height, maximum resistance to extension, composite fineness of pan bread, tortilla diameter, cooked noodle hardness, gumminess and dynamic viscosity of dough. This study indicates that a simple reconstituted dough system can provide an unambiguous assignment of the quantitative and qualitative effects of dough components on dough properties. It has the advantages that any aspect of flour composition can be manipulated and details of the relation between composition and functional behaviour can be obtained for any end‐product. Copyright © 2003 Crown in the right of Canada. Published by Society of Chemical Industry
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