Impact of the amylose/amylopectin ratio in wheat (<i>Triticum aestivum</i>) on the technological quality of bread, cookies, and pasta

今後の東北地域のコムギの品質改良に帰するため, 東北農試育成の30品種・系統と外国コムギ30品種を同一条件で栽培し, 硬質コムギと軟質コムギとに分類し品質調査を行った. 硬質コムギと軟質コムギで品質諸形質間に有意な差が認められた. また, 硬質と軟質コムギを全体としてまとめたときと, 硬質コムギと軟質コムギに分けたときでは異なる品質諸形質相互間の相関関係が認められた. このため, コムギの品質諸形質相互の相関関係を比較検討するときには, 硬質コムギと軟質コムギに分類して行う必要があることが明らかに出来た. 硬質コムギでは原粒灰分含有率と製粉性との間に負の相関関係が認められた. 硬質と軟質コムギの原粒粗蛋白含有率の平均値に有意な差は認められなかった. 原粒粗蛋白含有率と製粉性との間には相関関係は認められなかった. A粉の白さと製粉性との間に, 硬質コムギと軟質コムギそれぞれで正の相関関係が認められ, グループ内では製粉性の向上は粉色の向上につながると考えられた. 硬質コムギではA粉灰分含有率とA粉の白さおよび明るさとの間に, 負の相関関係が認められ, 粉色の向上に灰分含有率の低下が重要と考えられた. しかし, 軟質コムギでは, 有意な相関関係は認められなかった. 硬質コムギ, 軟質コムギともA粉粗蛋白含有率とA粉の白さおよび明るさとの間には, 有意な相関関係は認められなかった. セディメンテーション値と灰分含有率との間に, 硬質コムギで負の相関関係が認められ, 製パン性には粗蛋白含有率だけでなく灰分含有率も影響している可能性が示唆された.

Background and objectivesThe effect of the tempering time and milling system (normal vs. hard) on the quality of wheat flour and pan bread was investigated for Australian and Russian wheat. Tempering was carried out for 12, 24, and 36 hr. Tempered kernels were milled by a system controlled by a Bühler automatic programmable logic controller.FindingsHard milling resulted in a significantly (p ≤ 0.05) higher extraction rate, ash content, and milling efficiency index than normal milling. Normal milling resulted in a significantly higher (p ≤ 0.05) gluten index (99.20–99.65). The amount of damaged starch in the two wheat cultivars was increased significantly (p ≤ 0.05) by hard milling. The highest stability times (18.5 and 7 min) were observed for normal milled Australian and Russian wheat tempered for 36 and 24 hr, respectively. Alveograph data illustrated the superiority of Australian over Russian wheat flour.ConclusionsTo produce high‐quality flour and consequently highly acceptable pan bread, kernels of Australian and Russian wheat should be tempered for 12 and 24 hr, respectively. Normal milling was superior to hard milling for both Australian and Russian wheat.Significance and noveltyOptimization of the tempering time and milling system for wheat kernels on a large scale.

Influence of starch, gluten proteins and extraction rate on bread and pasta quality

Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.

Wheat infections caused by Fusarium represent a global agricultural problem that reduces grain yield and negatively impacts wheat’s technological and rheological quality. Although fungal proteases or an increase in endogenous proteases due to Fusarium infection could negatively influence wheat storage proteins and dough performance, little research has been performed on either of these topics. The primary objective of this study was to identify the effect of Fusarium infection on protease activity in 25 wheat cultivars grown in two distinct locations in eastern Croatia. Apart from proteolytic activity, this paper describes the impact of Fusarium head blight (FHB) infection on the technological quality parameters of wheat flour and the dough’s rheological properties. The first treatment consisted of naturally grown, healthy wheat without fungicides, while the second treatment utilized wheat varieties subjected to intense FHB infection. Protein and wet gluten content in wheat grain and flour of uninfected cultivars were heavily influenced by testing location, soil type, and quality. Fusarium infection increased the activity of nonspecific proteases by 43% in flour samples from Osijek and 125% in flour samples from Tovarnik. Estimates of effect size showed that FHB infection had twice as big an effect on protease activity in Tovarnik as in Osijek, and a similar trend was found for dough softening. Moreover, the infection significantly impacted wheat cultivars’ extensograph values, indicating a lower resistance to stretching, extensibility, and total stretching energy in infected flour samples, indicating that dough functionality and volume loss can be attributed to exogenous fungal proteases. Still, the magnitude of the effect varied depending on the growth location and the cultivar’s traits. Multivariate data analysis identified three clusters of wheat cultivars, each with varying degrees of the Fusarium infection’s effects. Some cultivars displayed consistent protease activity and flour quality across sites. In contrast, others showed variability in their responses due to environmental conditions. To conclude, genetic resistance could provide adequate control of FHB, guaranteeing the successful protection of wheat quality. However, the possibility of confounding factors influencing genetic and cultivation conditions must be considered, and further research is needed to understand their interaction.

A change from the use of fertilisers containing sulphur (S) to predominantly urea for supply of nitrogen (N) to wheat (Triticum aestivum L.) crops, and the generally low S status of New Zealand soils has coincided with a decline in the quality of wheat flour. Increased farinograph dough work input (WI) and increased extensigraph resistance have emerged with current crop management practices. The dynamics of N and S uptake were studied in a factorial experiment with four commercial wheat cultivars known to differ in yield potential, grain N content, and dough rheological properties. Treatments consisted of three levels of N fertiliser (nil, early application of 150 kg N/ha in three splits, and 150 early + 100 kg N/ha applied at anthesis) and two S levels (nil and 50 kg S/ha at emergence). N fertiliser strongly increased N uptake in vegetative parts and grain. In contrast, there was little effect of S fertiliser on grain yield or grain N and S concentration or uptake. However, S fertiliser treatment did raise the level of S uptake in vegetative plant material. S treatment reduced the N: S ratio. However, N treatment consistently had a greater influence than S fertiliser on mixing requirement (WI and water absorption) and extensigraph tests. Opportunities to manage S nutrition during crop growth in order to influence dough or baking characteristics existed only under high N management. In this situation, there was a significant reduction in WI following S fertiliser application. Cultivar choice was the single best option for achieving the required flour characteristics. Flour from wheat cultivars ‘Monad’ and ‘Otane’ had strong dough rheological properties suggesting they were well suited to breadmaking. WI was higher in ‘Monad’ than ‘Otane’ even though grain S concentrations were lower. The differences in WI could partially be explained by their grain N: S composition. This was, in turn, influenced by the level of soil mineral N and sulphate.

ABSTRACTDevelopment of soft wheat (Triticum aestivum L.) cultivars with excellent cookie quality is an important breeding objective in southern China. Seventeen Chinese soft wheat genotypes grown at three locations in the 2000–2001 and 2001–2002 seasons in the southern winter wheat region, were uniformly evaluated for their solvent retention capacities (SRC), pentosan content, dough rheology, and suitability for making sugar snap cookies, to identify the main parameters that could be used in wheat breeding programs for improving cookie quality. Significantly negative correlations were found between water SRC, sucrose SRC, and sugar snap cookie diameter, and between sodium carbonate SRC, alkaline water retention capacity (AWRC), and water soluble pentosan, while significantly positive correlations were obtained between water, sodium carbonate, lactic acid, and sucrose SRC and AWRC. Alveograph parameters were more closely associated with sugar snap cookie quality compared with parameters from farinograph and extensograph except for water absorption. Water SRC was highly and significantly associated with farinograph water absorption, extensograph extensibility, alveograph P (tenacity), and P/L (the ratio of tenacity and extensibility). Regression analyses showed that sucrose SRC and flour particle size could be used to predict the sugar snap cookie diameter. Cluster analysis based on sugar snap cookie diameter indicated that ‘Jianmai 1’, ‘Wanmai 19’, and ‘Wanmai 48’ were characterized by good cookie quality, with low water soluble and total pentosans, water and particularly sucrose SRC, water absorption, and P and P/L values. It also indicated that substantial progress for soft wheat sugar snap cookie quality improvement could be achieved through appropriate use of current elite germplasm.

In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

ABSTRACTThe study evaluated the impact of three different roller mills (Bühler Lab, Chopin Lab, and Brabender Sr. mills) on the milling yield, particle size, proximate composition, color profile, density, rheological properties, and bread quality of wheat flour with varying protein content. Milling trials were conducted on wheat samples (hard red spring [HRS] and hard red winter [HRW]) with varying protein levels (low: 9.7% [100% HRW], mid: 12% [HRS + HRW in 1:1 ratio], and high: 14.5% [100% HRS]). The Brabender Sr. mill achieved the highest straight‐grade flour recovery of 73.3% for low‐protein wheat. The particle size distribution analysis revealed differences among mills, with flour from the Bühler Lab mill having finer particles than those from the Chopin Lab and Brabender Sr. mills. Proximate composition analysis indicated that moisture content ranged between 13.3% and 15.6%, protein content between 9.8% and 12.3%, and damaged starch between 4.7% and 8.2%, depending on the mill and wheat protein level. Density parameters were minimally influenced by wheat protein content but varied between mills. The high‐protein flours exhibited better water absorption and dough stability, with the Brabender Sr. mill yielding the highest water absorption capacity. The interaction between milling type and protein content significantly influenced (p &lt; 0.05) milling yield, water absorption, and bread quality attributes. Bread with higher protein content correlated with larger and uniform cell structures. The Bühler mill performs best for low‐protein bread volume. The Brabender Sr. mill offers higher milling yield, while the Chopin Lab mill delivers greater bread volume for high‐ and medium‐protein.

Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

Apple pomace treated by steam explosion (SE-AP) was mixed with wheat flour, the wheat dough characteristics and biscuit quality are deserved to investigate. In this paper, the characteristics of wheat dough blended with SE-AP, including sedimentation values, pasting properties, and farinographic features were measured; the textural properties and sensory evaluation of the blended biscuits were analyzed. The results showed that the sedimentation values of wheat dough gradually decreased when SE-AP was less than 10%, which was almost no influence on the biscuit quality. The more SE-AP was added, the less values of peak viscosity, trough viscosity and final viscosity, which was disadvantage to the processing quality of wheat flour; however, the values of breakdown and setback increased with the addition of SE-AP, which improved the processing quality. Dough development time, stability time, and farinograph quality number decreased with the addition of SE-AP, which was unfavourable to the quality of wheat flour. When the addition of SE-AP was less than 10%, the hardness of biscuits decreased, springiness and resilience increased, and the chewability improved. According to the texture properties and organoleptic evaluation, the sensor score of the biscuits made from weak-gluten wheat with 10% (m/m) SE-AP added was the highest.

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

The influence of temperature extremes on some quality and starch characteristics in bread, biscuit and durum wheat

Effect of the grain protein content locus Gpc-B1 on bread and pasta quality