Canadian Short Process Research Articles

A new lean no time test baking method with improved discriminating power

In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties.

A new lean no time test baking method with improved discriminating power

In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties.

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Monoglycerides are widely used in the baking industry because of their antistaling effects, mainly suppressing crumb firming. Commercial monoglycerides are normally prepared from hydrogenated fats, with stearate being the most common fatty acid. In a previous study, monoglycerides such as monopalmitate (C16) and monostearate (C18) had positive effects on Canadian short process bread but no improvements on sponge‐and‐dough process (SDP) bread. The objective of this study was to investigate the effects of saturated monoglycerides of varying fatty acid chain length (C14–C22) on SDP breadmaking quality by using volume judgment, crumb image analysis, and texture measurements. Higher levels (1.00–1.50%) of all monoglycerides (C14, C16, and C18) significantly (P < 0.05) increased loaf volume and cell diameter. The larger cell diameter with increasing levels of these monoglycerides may have resulted from softer, more extensible dough handling properties and greater gas cell stability during baking. Addition of C16 and C18 caused the largest increase in crumb softness with increasing monoglyceride levels but showed relatively low resilience, which might be related to larger loaf volume (i.e., lower density of bread). However, addition of blended monoglycerides C14+C16 increased crumb softness and loaf volume while partially retaining resilience. Each monoglyceride had a different function in breadmaking quality and somewhat positive effects on SDP.

Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

Abstract The effects of increasing levels of a wide range of purified saturated (C12:0–C22:0) and unsaturated (C18:1 cis, C18:1 trans, C18:2, C18:3) monoglycerides on Canadian short process (CSP) and sponge and dough (SDP) mixing properties, bread quality and crumb firmness during storage have been studied. For both processes, higher levels (0.5–1.0%) of polyunsaturated monoglycerides (C18:2, C18:3) caused the largest significant (p

Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread

AbstractBACKGROUND: Roller milling of hull‐less barley generates fibre‐rich fractions (FRF) enriched in non‐starch polysaccharides from the endosperm cell walls (β‐glucans and arabinoxylans). This investigation was initiated to compare the suitability of different baking processes and to determine the optimal conditions for incorporation of barley FRF into pan bread.RESULTS: Addition of FRF from waxy and high‐amylose starch hull‐less barley genotypes was evaluated in pan bread prepared from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flour. Three bread processes were used: Canadian short process (CSP), remix‐to‐peak, and sponge‐and‐dough. Addition of 20% FRF (equivalent to enrichment with 4.0 g of arabinoxylans and β‐glucans per 100 g of flour) disrupted dough properties and depressed loaf volume. CSP was not suitable for making FRF‐enriched bread because dough could not be properly developed. FRF‐enriched remix‐to‐peak bread was better, especially for the stronger CWES flour. The better bread quality compared to CSP was probably due to redistribution of water from non‐starch polysaccharides to gluten during fermentation prior to remixing and final proof. The sponge‐and‐dough process produced the best FRF‐enriched bread because of the positive effect of sponge fermentation on gluten development and hydration. FRF was added at the dough stage to fully developed dough.CONCLUSION: The method of bread production strongly influences bread quality. Pre‐hydration of FRF improved bread quality. CWRS and CWES flour produced comparable FRF‐enriched sponge‐and‐dough bread. Addition of xylanase to the sponge‐and‐dough formula improved the loaf volume, appearance, crumb structure and firmness of FRF‐enriched bread. Copyright © 2007 Society of Chemical Industry

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality. Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality

Effects of cultivar and environment on farinograph and Canadian short process mixing properties of Canada Western Red Spring wheat

Fourteen Canada Western Red Spring (CWRS) wheat (Triticum aestivum L.) cultivars grown at six Saskatchewan sites in 1995 were used to assess the impact of cultivar and environment on dough mixing properties. ANOVA showed that cultivar, environment and interactions thereof generally had highly significant effects on farinograph and Canadian short process (CSP) water absorption and mixing parameters. Most of the variance in farinograph and CSP absorption could be attributed to environment, while cultivar was the predominant contributor to farinograph dough development time and stability. Both cultivar and environment had a strong influence on CSP mixing time and mixing energy. Neither protein nor particle size index as covariate had a strong influence on the partitioning of variance. Strong significant relationships were evident among absorption parameters and among most mixing strength parameters. No strongly significant relationships were found between absorption and mixing strength parameters. Significant differences were evident among cultivar means and among station means for all parameters. The strong impact of environment on most mixing properties suggests that attention should be focused on the potential adverse impact on the uniformity of CWRS shipments due to the trend towards reduced blending among regions associated with the continued development of large high throughput primary elevators. Key words: Cultivar, environment, wheat, dough mixing properties

Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics

ABSTRACTThe effects of increasing levels of eight commercial enzymes representing four types of fungal hydrolytic enzymes (α‐amylases, proteases, xylanases, and cellulases) on Canadian short process (CSP) bread quality and processing characteristics were studied. Addition of all enzymes types at optimum levels resulted in increased loaf volume and bread score and softer crumb. All four types of enzymes appeared to be equally effective in improving bread properties compared with the controls. At high levels, greater tolerance to the addition of xylanases and cellulases compared with the addition of α‐amylases and proteases was apparent. Mixing requirements increased with increasing levels of α‐amylase but no change was apparent with the other enzymes. Addition of all enzymes reduced sheeting work requirements, indicating a dough softening effect. Optimum bread properties for all enzymes were attained within a relatively narrow range of dough sheeting work values, which presumably correspond to optimum dough handling properties. The similarity in response of bread and sheeting characteristics at optimum levels of addition for all four enzyme types suggests a common nonspecific mechanism for improver action that is probably related to water release and the resulting impact on physical dough properties.

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

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 Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

Samples of no. 1 and no. 2 Canada Western Amber Durum wheat from two consecutive Canadian Grain Commission harvest surveys were composited according to protein content. The resulting composites were milled to achieve three levels of starch damage. When the standard ICC Alveograph test at constant water addition was performed, the curves became higher and shorter as starch damage increased, owing to the increasing flour water absorption. When alveograph water addition was adjusted, the shape of the Alveograms was almost independent of starch damage. As protein content increased, Alveograph extensibility (length) increased. Starch damage was the predominant factor influencing Farinograph water absorption, development time and stability. Protein content exerted a moderate influence on Farinograph absorption. At low protein content, Farinograph development time and stability decreased as starch damage increased. Depending on protein content, starch damage and baking procedure, durum wheat loaf volume was 65 to 85% of that achieved for a high-quality Canadian bread wheat of comparable protein content. Remix-to-peak baking (long bulk fermentation) performance was influenced positively by protein content and was influenced negatively by starch damage. When baked by the Canadian short process (no bulk fermentation), the negative effects of starch damage on baking performance were not apparent. Bread-crumb properties of all Canadian short-process breads were much better than the corresponding remix-to-peak breads, approaching those of high-quality Canadian bread wheats. When potassium bromate was eliminated from the Canadian short process formula (which includes 37·5 ppm ascorbic acid), no negative effects on bread quality were apparent.

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

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

Effects of individual oxidants on oven rise and bread properties of Canadian short process bread

The effects of individual oxidants, including iodate, azodicarbonamide, ascorbic acid and bromate, on the oven rise and bread properties of Canadian short process bread have been studied using a straight grade Canadian red spring wheat flour. Addition of increasing levels of oxidant resulted in large increases in oven rise that corresponded closely with improvements in loaf volume and bread score. Over-oxidation resulted in a loss of oven rise and corresponding decreases in bread quality. At optimum levels, all oxidants were equally effective in promoting oven rise and improving loaf volume and bread score. Increased oven rise with increasing oxidation could be attributed to an increase in the time over which this process occurred. It is suggested that the increase in the time of oven rise associated with oxidation may, in addition to effects upon viscoelastic properties, be associated with an increase in the denaturation temperature of the gluten protein matrix supporting the gas cells.

The Baking Performance of Canadian Bread Wheat Classes Using a Colombian High-Fat High-Sugar Short Process

Representative samples of Canada Western Red Spring(CWRS), Canada Western Red Winter, Canada Utility (CU) and Canada Prairie Spring wheats were milled to Colombia specifications. The baking performance of Canadian wheat flours using a Canadian short process and a Colombian high-fat (16%), high-sugar (10%) short process were compared. The high fat concentration of the Colombian formula greatly reduced baking absorption, while the high sugar concentration reduced proof height and bread specific volume. Bread produced by the Colombian process exhibited fine uniform crumb attributable to using sheeting rolls for dough development. The Colombian bread exhibited firmer, less resilient crumb texture than Canadian short process bread. These effects were attributed to the lower specific volume and lower bread moisture content of the former. The common Colombian practice of removing up to 12% high quality farina during flour milling had no appreciable effect on residual flour dough properties, bread volume or bread crumb structure. There were differences in the relative performance of the wheats under the two processing conditions. CWRS gave the best overall Colombian bread quality.

QUALITE BOULANGERE DE LA FARINE DU BLE DE PRINTEMPS LAVAL-19

Samples of spring Laval-19 and control flours were compared in their biochemical analyses and physical dough and baking properties. Laval-19 flour was generally lower in proteins than control. The farinograms indicated short maximum development time, low water absorption but normal mixing tolerance index. Changes in absorption and development time were slightly improved after the addition of 2% lyophilized gluten on a flour basis. Bread with and without addition of commercial gluten (5%) were produced from Laval-19 by means of the straight dough method and judged unacceptable on the scoring points but acceptable on the bread volume/protein ratio. Bread of acceptable quality was produced with the sponge and dough method without addition of commercial gluten. Bread baked by the Canadian short process using Laval-19 flour without addition of commercial gluten was judged very acceptable.Key words: Laval-19 wheat, flour, vital gluten, farinogram, baking tests, bread score chart