Wheat Flour Quality Research Articles

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

Physicochemical studies on flours milled from irradiated samples of Sakha 94 wheat indicated that, besides its protective role from insects and microorganisms, gamma irradiation also has important effects on various quality criteria of wheat flour. Experiments have been performed to study the effects of gamma irradiation on various aspects of wheat flour quality such as dough properties, and baking quality. It was reported in the previous study that falling number, wet gluten and dry gluten values of the flour decreased significantly as radiation levels increased. Apparently the detrimental effect of γ-irradiation was largely on the gluten protein. In this study water absorption and degree of weakening values increased with increasing radiation doses higher than 0.5kGy compared to control sample, while dough stability decreased. The results showed that the overall bread quality of wheat flour was greatly reduced at doses of radiation (1.5-3.5kGy). At 3.5KGy, the mixing requirement was reduced and loaf volume and crumb grain were impaired.

Research on water-saving cleaning technology based on rough–fine-washing separation for wheat

Wheat flour is a necessity in our daily life. Wheat with impurities and pesticide residues will seriously affect the quality of wheat flour, and thereby wheat cleaning before milling is essential for the whiteness, purity, ash, pesticide residues, and other important indicators of flour. Wheat washing could refine wheat and remove stones with the dissolution and flushing of water, and meanwhile there are some shortcomings about the current wheat washing: fresh water consumption and pollution to the environment. For conserving fresh water and the environment, a novel water-saving cleaning technology based on rough–fine-washing separation has been proposed and investigated. In this, there are no chemical additives added in cleaning and no secondary pollution to the grain. And this can also bring us more safe food and reduced the pollution to the environment. In this paper, the principle of rough–fine-washing separation is first shown. Next, an experimental approach based on rough–fine-washing separation is developed. With the help of water-cycling system, the effective reuse for water is achieved. In order to verify the washing effect and the water-saving effect, the comparative experiments were done. The results show that the measurement values about cleaning effect are not reduced when the water consumption is only 1/3 of the traditional wheat washing. As the same time, the pollution to the environment is reduced radically with smaller water consumption, and the production cost of enterprises is significantly reduced with the decrease of water consumption.

Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing, as well as their combinations, on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both hard red and hard white wheat, WWF containing bran prehydrated to 60% moisture content exhibited higher dough water absorption and longer dough mixing time, and it produced bread with a larger loaf volume and lower crumb firmness at zero and seven days of storage than the corresponding WWF containing bran without prior hydration. Hard red and hard white WWF containing bran preautoclaved at 121°C for 2 h and hydrated to various moisture levels (20–60%) produced bread with a loaf volume comparable to that produced by the corresponding WWF containing nonautoclaved bran of 60% moisture content, suggesting that autoclaving bran could substitute for bran hydration to improve the bread-baking quality of WWF. The bran...

Special HMW-GSs and their genes of Triticum turgidum subsp. dicoccoides accession D141 and the potential utilization in common wheat

High molecular weight glutenin subunits (HMW-GSs) are the critical components of wheat seed storage proteins. They play a crucial role in determining dough viscoelastic properties and end-use quality of wheat flour. To investigate the potential utilization of the special HMW-GSs from wild emmer wheat (2n = 4x = 28, AABB) accession D141 in common wheat (2n = 6x = 42, AABBDD), continued to our previous report of the 1Ay and its coding sequence, the other three HMW-GSs, 1Ax, 1Bx13.1 and 1By16.1, and their coding genes were isolated, characterized and transferred from D141. The 1Ax gene was silent because of containing a premature stop codon TGA at position 835–837. The ORFs of 1Bx13.1 and 1By16.1 were 2373 and 2157 bp in length, and encoded 789 and 717 amino acid residues, respectively. Compared with the other 20 Glu-1Bx alleles in GenBank, seven SNPs and one 18-bp deletion were detected in 1Bx13.1. Compared with the other 10 Glu-1By alleles in GenBank, nine SNPs were observed in 1By16.1. The mobility of 1Bx13.1 and 1By16.1 on the SDS-PAGE gel was most similar to that of 1Bx13 and 1By16 from common wheat (T. aestivum, 2n = 6x = 42, AABBDD) cv. ‘Jimai 20′, respectively. Protein secondary structure prediction showed that the combination of 1Bx13.1 + 1By16.1 possessed more α-helixes with more amino acid residues than that of 1Bx13 + 1By16. It suggested that 1Bx13.1 + 1By16.1 from wild emmer accession D141 might have more positive effects on bread-making quality than the superior subunit combination 1Bx13 + 1By16. The HMW-GS composition analysis of F1 and F2 between common wheat for female and wild emmer accession D141 for male, indicated that the special HMW-GSs from wild emmer accession D141 could be easily introduced into common wheat (2n = 42) by general inter-species hybridization.

Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Körn. ex Asch. et Graebn.) Schweinf.)

Improvement of flour quality is one of the main objectives in the process of wheat breeding. It is supposed that wild emmer wheat can provide a lot of genetic variants of the endosperm storage proteins in enhancing bread-making quality. However, the flour quality of wild emmer wheat itself, which is generally believed to be poor, is lack of awareness yet. In this work, dough rheological properties of 27 accessions of wild emmer wheat were intensively analyzed through the micro-doughlab. The results showed that the mean values of water absorption (WA), development time, stability time (ST), and degree of softening (four dough rheological parameters) for all the samples were 77.2 %, 1.73, 1.68 min and 116.6 BU, respectively. Surprisingly, the coefficient of variation of ST was apparently higher than those of the other three listed parameters, indicating that there may be a large difference among the flour quality of wild emmer wheat. Based on the four dough rheological parameters mentioned above, the cluster analysis of the 27 accessions of wild emmer wheat revealed good flour quality in some test materials, while majority of them showed poor property. Typically, two accessions of TD-129 and TD-51, with significantly different flour quality, are selected and systematically analyzed to deeply understand the flour quality of wild emmer wheat. It is exciting to find that the main quality parameters of TD-129 reach the normal level or even the strong gluten quality in absence of wheat D genome, with the values of WA, ST, Mid-line peak time, angle of descent and gluten index reaching 74.55 %, 9.55, 2.63 min, 12° and 46.5 %, respectively. These results imply that the endosperm storage proteins of TD-129 might contain valuable high-quality genes, which could be transferred to bread wheat in an attempt to improve baking quality.

Effect of Allelic Variation in Triticin on Bread- and Chapati-Making Qualities of Wheat (Triticum aestivum)

Triticin, a legumin-like storage protein of wheat endosperm, was discovered nearly three decades ago but so far there is no report on its effect on the processing quality of wheat that is thought to be determined primarily by prolamins, its major seed storage proteins. To investigate the effect of different classes of seed proteins on wheat quality using a genetic reconstitution approach, we produced 31 near-isogenic lines (NILs) with different alleles of triticin, high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), gliadins and albumins in a common genetic background of wheat variety HD2329 and analysed different quality parameters over a period of 4 years. The NILs did not differ in their flour protein content, but showed significant differences in SDS-sedimentation volume, Farinograph dough stability, bread loaf volume and chapati quality score. Main focus was on triticin for which two NILs with alleles Tri-A1a and Tri-D1a derived from a high-quality Indian wheat variety K68 were analysed. Positive effects of these triticin alleles on dough physical properties, bread loaf volume and chapatti quality score were quite large, comparable to the widely known effect of HMW-GS 5 + 10. Specific alleles of HMW-GS, Glu-A1a (subunit 1), Glu-B1b (subunits 7 + 8), Glu-B1i (subunits 17 + 18) and Glu-D1d (subunits 5 + 10) showed strong positive effects, whereas null allele Glu-A1c showed negative effect on the quality of recipient variety HD2329. Similarly, different alleles of LMW-GS showed varying effects with Glu-A3d, Glu-A3e and Glu-D5a showing positive effects, Glu-A3c showing negative effect and Glu-A3a showing no significant effect. Gliadin alleles generally showed negative effects, whereas albumins showed no significant effect. While results with glutenin and gliadin alleles were as expected, we show here for the first time a significant effect of triticin on the wheat flour quality, suggesting that end-use quality of wheat varieties can be improved by combining specific alleles of triticin.

Breadmaking potential and proteolytic activity of wheat varieties from two production years with different climate conditions

The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a major issue for millers and bakers. Requirements of bakery industry for providing wheat flour of uniform quality impose the need for further investigation in direction of monitoring/improving wheat flour quality. Therefore, the objective of the present study was to evaluate wheat varieties, grown in different locations, by breadmaking potential and proteolytic activity in dependence of climate conditions. Wheat flour of four wheat varieties (Pobeda, Zvezdana, Gordana and Apache), from seven locations in Serbia characterized by different climatic conditions in two production years, were used in this study. The analyses included a determination of proteolytic activity and the rheological properties of dough. Rheological properties of wheat flour dough were determined by Gluten index and Brabender equipment (Farinograph, Extensograph and Amylograph). The studies ended with a trial baking and estimation of textural properties of obtained bread. Large variability for all attributes evaluated was observed, with wider ranges in quality parameters across varieties than among growing locations. Wheat flour samples from 2012 production year were characterized by inferior quality parameters. Proteolytic activity and bread specific volume values for 2012 production year were significantly lower compared to 2011. These results indicate that level of proteolytic activity was under optimum for obtaining bread with higher specific volume.

Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan.

Wheat flour quality is an important consideration in the breeding and development of new cultivars. A strong association between high-molecular weight glutenin subunits (HMW-GS) and bread making quality has resulted in the widespread utilization of HMW-GS in wheat breeding. In this study, we analyzed 242 lines of wheat, including landraces from the provinces of Punjab and Baluchistan, as well as the commercial varieties of Pakistan, to determine allelic variation in the Glu-A1, Glu-B1, and Glu-D1 loci encoding HMW-GS. Higher genetic diversity was observed for HMW-GS in landraces from Baluchistan, followed by landraces collected from Punjab and then commercial varieties. Rare and uncommon subunits were observed in Glu-B1, whereas Glu-A1 was less polymorphic. However, Glu-B1 was the highest contributor to overall diversity (78%), with a total of 31 rare alleles, followed by Glu-D1 (20%) with the high quality 5+10 allele and other variants. Commercial cultivars possessed favorable alleles, potentially from indirect selection for wheat flour quality by the breeders; however, this indirect selection has decreased the pedigree base of commercial cultivars. The allelic combinations, including 2*, 5+10, and 17+18, showing high quality scores were frequent among landraces, indicating their usefulness in future crop improvement and breeding programs.

Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality

A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5°C and 37.5°C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions and relative humidity on the characteristics of wheat flour quality, as well as some of the chemical characteristics of flour (moisture content and ratio of wet gluten), the physical properties (color and falling number). Increasing the storage temperature from 27.5°C to 37.5°C has led to decreasing moisture content of flour stored under storage relative humidity of 38% - 70%. It has also resulted in extending the storage period from 1 day to 10 days to a decrease in moisture content of flour, and this decline has increased the storage period up to thirty days. The overlap between these two factors has been significantly affective. As the storage temperature of flour increased from 27.5°C to 37.5°C, the percentage of wet gluten has been increased too, and the storage period was extended to ten days. This has led to a significant increase in the percentage of wet gluten flour. In addition, there was a significant response to the effective overlap between the storage temperatures and periods of storage under study in this manner. Increasing the storage temperature from 27.5°C to 37.5°C has led to significantly increased values of the color of the stored flour. Besides, increasing the storage period one day more has led to decreasing the values of the color of the stored flour. However, there has been no significant change to the subsequent periods of storage. The overlap between both factors of temperature and storage periods has a significant effect on the flour color. There has been a significant decrease of the enzyme activity (the height values of the falling No.). But there is a noticeable increase to the falling No. values of the stored flour by 37.5°C when increasing the storage periods from one day to ten days and thirty days. This effect, nonetheless, has not reached the significant level.

Role of the farinograph test in the wheat flour quality determination

Abstract Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard) 6383 in 1998. As the interest in the results of other rheological test increased from our accession to the European Union, the evaluation of these parameters on different varieties has become an important issue of qualification and in 2012 limit values for Alveograph and Extensograph parameters appear in the Hungarian wheat quality standard. Additionally, while the baking value was the only evaluated parameter of the Farinograph test earlier, the standard was supplemented with limit values for water absorption capacity and stability too. In this study, we revised different diagrams of Farinograph tests again from the previous years to reveal whether the new limit values for these Farinograph parameters change the valuation of wheat flour samples, therefore whether the quality groups in which the samples were ranked change considering the new requirements.

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

The quality of wheat flour is largely determined by the properties of gluten proteins. Chemical components that influence gluten proteins are used as flour improvers in the flour industry. In this study, tannins which are natural occurring polyphenols were found to improve dough mixing properties. The effects of tannins on the physicochemical and structural properties of gluten proteins were examined, and the results showed that tannins promoted the non-covalent interactions among gluten proteins, although they induced SH/SS interchange reactions in the dough. The β-turn and α-helix conformations were increased, whereas the β-sheet conformation was decreased in dough containing tannins as detected by FTIR. Moreover, the addition of tannins promoted the aggregation of gluten proteins, modified the microstructure of gluten networks, and improved the mixing properties. The positive effects of tannins on dough properties implied the potential of tannins as a new flour improver.

Genetic dissection on wheat flour quality traits in two related populations

Improvement of protein and starch quality is an important breeding objective for various wheat-based end products. The objectives of this study were to identify quantitative trait loci (QTLs) for flour protein content, wet gluten content, residue gluten content, gluten index, sedimentation volume, and rapid viscosity analysis parameters using two mapping populations. A total of 56 and 77 additive QTLs were detected in the NG population (derived from Gaocheng 8901 and Nuomai 1) and the SG population (derived from Shannong 01-35 and Gaocheng 9411), respectively. Of these QTLs, 20 additive QTLs from NG and 34 additive QTLs from SG accounted for more than 10 % of the phenotypic variance. All of the QTLs were distributed on 19 wheat chromosomes. At least 13 QTLs were detected in both environments in the two populations. Six pairwise common QTLs were found in the two populations. This study identified eight QTLs clusters (the number of QTLs ≥2) from NG and four QTLs clusters from SG. There was an important location flanking markers Glu-D1 and wPt3743 on chromosome 1D, which showed that they are pleiotropic or co-located QTLs. Most of the QTLs had higher phenotypic variation (>10 %). This study will facilitate the generation of improved wheat varieties with good quality via molecular-marker-assisted breeding.

Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour.

BackgroundThe end-use quality of wheat flour varies as a result of the growth conditions of the plant. Among the wheat gluten proteins, the omega-5 gliadins have been identified as a major source of environmental variability, increasing in proportion in grain from plants that receive fertilizer or are subjected to high temperatures during grain development. The omega-5 gliadins also have been associated with the food allergy wheat-dependent exercise-induced anaphylaxis (WDEIA). Recently, transgenic lines with reduced levels of omega-5 gliadins were developed using RNA interference (RNAi). These lines make it possible to determine whether changes in the levels of omega-5 gliadins in response to environmental conditions and agronomic inputs may be responsible for changes in flour end-use quality.ResultsTwo transgenic wheat lines and a non-transgenic control were grown under a controlled temperature regimen with or without post-anthesis fertilizer and the protein composition of the resulting flour was analyzed by quantitative two-dimensional gel electrophoresis (2-DE). In one transgenic line, all 2-DE spots identified as omega-5 gliadins were substantially reduced without effects on other proteins. In the other transgenic line, the omega-5 gliadins were absent and there was a partial reduction in the levels of the omega-1,2 gliadins and the omega-1,2 chain-terminating gliadins as well as small changes in several other proteins. With the exception of the omega gliadins, the non-transgenic control and the transgenic plants showed similar responses to the fertilizer treatment. Protein contents of flour were determined by the fertilizer regimen and were similar in control and transgenic samples produced under each regimen while both mixing time and mixing tolerance were improved in flour from transgenic lines when plants received post-anthesis fertilizer.ConclusionsThe data indicate that omega-5 gliadins have a negative effect on flour quality and suggest that changes in quality with the growth environment may be due in part to alterations in the levels of the omega gliadins. Because a known food allergen and one of the major sources of environmentally-induced variation in wheat flour protein composition has been eliminated, the transgenic lines may yield flour with both improved end-use quality and more consistent functionality when grown in different locations.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-014-0393-1) contains supplementary material, which is available to authorized users.

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.

BackgroundLow-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a.ResultsThe Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection.ConclusionsThis work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-014-0367-3) contains supplementary material, which is available to authorized users.

Mapping of QTL for Pre-Harvest Sprouting Resistance and Seed Dormancy in a Doubled Haploid Population

Pre-harvest sprouting (PHS) of wheat reduces grain yield and has deleterious effects on wheat flour quality. PHS resistance is strongly associated with grain color and seed dormancy. Resistance to PHS is a priority of wheat breeding program. We have studied a population of 122 Doubled Haploid (DH) lines from the cross between two cultivars, 'Keumkang' and 'Olgeuru', in order to detect QTLs correlated with PHS resistance. PHS was evaluated using mist spray in the humid chamber (PHS-MS), and the germination index (GI) was determined for two years. The variety 'Keumkang' has white grains and higher percentage of PHS rate (30.2%), while 'Olgeuru' has red grains and lower PHS rate (2.8%). There was significant difference in grain color according to the GI. PHS-MS was positively correlated with GI (r = 0.732, P < 0.001). Two molecular markers, Xbarc12 and Xgwm3, were found correlated with PHS resistance and GI. These markers were mapped on chromosomes 3A and 3D with LOD scores of 4.95 and 4.02, respectively. Xbarc12 explained the highest amount of phenotypic variation (R 2 ) which is 11.99% in GI and 27.25% in PHS. Xgwm3 explained 9.10% of phenotypic variation in GI. The respective value of PHS-MS and GI in Korean wheat cultivars ranged from 1.37% to 86.75% and from 0.03 to 0.73. This study provides useful information for marker-assisted wheat breeding for PHS resistance improvement in Korea.

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour. A medium hard red wheat, soft white wheat and Canada hard wheat was used as raw materials. The milling processes including three entire grain grinding and four bran recombining processes. The wheat flour ground by roller mill was used as a control. Results showed that whole wheat flour made from entire grain grinding processes had higher viscosity values but lower particle size than bran recombining processes. Appropriate processes can improve the farinograph characteristics of whole wheat flour. Chinese steamed bread of whole wheat flour obtained from bran recombining had larger height/diameter ratio, specific volume than that from entire grain grinding processes. Ultrafine entire grain grinding process especially when using white wheat improved the color of steamed bread. The texture differences of steamed bread between whole wheat flour and flour were significant. Steamed bread of red wheat from heat-treated bran recombining (HTBR) process got the highest sensory score.

Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

ABSTRACTVariations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (&lt;573 mL) than those of other U.S. hard wheat varieties (&gt;625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.

A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)

This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.

Significance of Starch Properties and Quantity on Sponge Cake Volume

ABSTRACTWe evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P &lt; 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour.