Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale |
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| Affiliation: | 1. Deutsche Forschungsanstalt für Lebensmittelchemie and Kurt-Hess-Institut für Mehl- und Eiweißforschung, Lichtenbergstraße 4, Garching, D-85748, Germany;2. Unilever Research Laboratorium, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, The Netherlands;1. Rothamsted Research, Harpenden, Hertfordshire, AL5 JQ, UK;2. School of Chemistry, University of East Anglia, Norwich Research Park, Norwich, NR4 7JT, UK;1. IRSTEA, UR OPAALE, 17 Avenue de Cucillé, CS 64427, F-35044, Rennes, France;2. Univ Bretagne Loire, France;3. UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300, Massy, France;1. Department of Plant Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway;2. Graminor AS, Bjørke Research Station, Hommelstadvegen 60, NO-2322 Ridabu, Norway;3. Nofima AS, P.O.Box 210, NO-1431 Ås, Norway;4. Bioforsk, the Norwegian Institute for Agricultural and Environmental Research, Arable Crops Division, Nylinna 226, N-2849 Kapp, Norway;5. Dept. of Agronomy & Plant Genetics, University of Minnesota, 411 Borlaug Hall, 1991 Buford Circle, St. Paul, MN 55180, USA |
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| Abstract: | For the characterization of wheat quality, micro-extension tests for dough and gluten and a micro-baking test were developed using comparable dough compositions, the same mixing temperature and cultivar-specific mixing times. By means of these methods, the flours of 26 wheat samples were studied for dough development time, maximum resistance and extensibility of dough and gluten and loaf volume of the baked products. Standard methods (rapid-mix-test, gluten index determination) were used for comparison. The results indicated that the rheological properties of dough and gluten as well as the gluten index are correlated higher with the optimised micro-baking test than with the standard baking test. If flour protein or wet gluten content is included in the correlations, the extension test of gluten, which can be performed easily and reproducibly, allows a reliable prediction of the loaf volume obtained by the micro-baking test. |
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