Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground whole wheat flour

Stone-ground whole wheat flour is characterised by coarse bran particles and high germ content. Five wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground whole wheat bread flour. Grain yield (1.2–3.9 t ha⁻¹), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of whole wheat flour varied much according to the farming sites. Whole wheat flour from AC Brio significantly gave the lowest pan bread volume ( P  < 0.05) and best results were obtained with Celtic (whatever the farming site) and site #5 (whatever the cultivar, probably with the exception of AC Brio). Thorough wheat cultivar selection and organic field management would be critical to get whole wheat bread with the highest specific volume.     

High‐molecular‐weight glutenin subunit composition of Pakistani hard white spring wheats grown at three locations for 2 years and its relationship with end‐use quality characteristics

Eleven Pakistani hard white spring wheat cultivars, along with one durum wheat and two hard white American‐grown wheat cultivars, were evaluated for their high‐molecular‐weight (HMW) glutenin subunit composition via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE). The relationships among different quality characteristics and between these characteristics and HMW glutenin subunits were computed. Three to six HMW glutenin subunits were observed in Pakistani bread wheat cultivars. The presence of HMW glutenin subunits was not affected by growth locations or crop years. However, variations in intensities were observed. Correlations were noticed between certain HMW glutenin subunits and some quality attributes, such as protein, farinograph dough development time, farinograph water absorption, loaf volume and mixograph peak height. The presence of HMW glutenin subunit 20 in the older wheat cultivars C591 and C273, known for excellent chapati quality, indicated a possible relationship between this band and chapati quality. This observation will need to be confirmed by testing a larger number of wheat samples known to have characteristics for both good and poor chapati quality. © 2000 Society of Chemical Industry     

Improvement in end-use quality of spring wheat varieties grown in different eras

Evaluation of wheat cultivars from different eras allows scientists to determine changes in agronomic and end-use quality characteristics associated with grain yield and end-use quality improvement over time. Forty-four spring wheat cultivars introduced or released since 1933 were evaluated for quality improvement using canonical variant analysis. It was observed that there was a considerable improvement in protein content from 1933 to 1964 whereas the genetic potential for straight grade flour protein from 11.34% in 1933–1964 to 12.13% in 1991–1996. Crude protein increased by 6.95% from 1933 to 1996. Ash content and flour yield declined by 9.55% and 5.51%, respectively. Total chapati scores of modern cultivars were 8.97% higher than those of cultivars grown earlier. The average spread ratio and overall cookie scores increased almost 5.53% and 4.44%, respectively from 1933 to 1996. It was also observed that overall cookie scores were highest during the period 1981–1990. The average dry gluten and total chapati scores of varieties grown since 1991 were approximately 10.20% and 74.72% respectively, which were 4.72% and 8.97% higher than those of cultivars grown since 1933. Average spread ratio and overall cookie scores increased almost 5.53% and 4.44% from 1933 to 1996, respectively. The era (1991–1996) containing the modern varieties showed a substantial improvement in lysine content than the era containing the oldest wheat varieties. Similarly amino acid score was also found to be 4.26% higher than the varieties released during the period 1933–1964.     

Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

ABSTRACT:  Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation.
To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.     

Comparative study of phytic acid content,in-vitro protein digestibility and amino acid composition of different types of flat breads

Phytic acid content of eight different types of leavened and unleavened flat breads was determined. It was highest in unleavened and non-fermented whole wheat chapati and lowest in the leavened and fermented white wheat flat bread roghni nan. The effect of baking conditions, bread composition and phytic acid content on in-vitro digestibility of protein was measured using a pepsin multienzyme pH stat technique. The amino acids released were separated by ultrafiltration. The rate of protein digestibility of flat bread and amino acid released depended upon the type of flour used, baking conditions, phytic acid content and other antiproteolytic constituents of breads. Leavening and fermentation of breads resulted in an increase of protein digestibility and availability of amino acids. Addition of soya flour increases the protein digestibility of breads whereas millet flour decreases it.     

Distribution of iron,zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey

This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type ‘110’ could supply almost 75% of the recommended daily intake for Mn.     

Rheological and baking properties of cowpea and wheat flour blends

Effect of blending 50 to 250 g kg⁻¹ cowpea flour in wheat flour on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased significantly with increased amount of cowpea flour. Incorporation of cowpea flour lowered gelatinisation time and peak viscosity. Loaf volume and overall acceptability scores of bread were reduced significantly beyond 150 g kg⁻¹ incorporation of cowpea flour. There were significant changes in specific volume and overall acceptability scores of muffins, registering an initial improvement up to 50 g kg⁻¹ and a significant decline thereafter. © 1999 Society of Chemical Industry     

Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour

The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K?nac? 97 and Daǧda? 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth‐feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova ) and principal component analysis (PCA) showed that Daǧda? 94 and Triticale blends are more suitable than K?nac? 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale‐wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale‐wheat flour blends were highly cultivar specific and dependent on blend proportion.     

不同比例全麦粉全麦面包的感官品质和稳糖效果比较

以不同全麦粉比例（50%、70%、90%、100%）的全麦面包为原料，通过分析不同全麦面包的色度和基本成分，并进行感官评价、人体血糖测试试验，研究不同比例全麦粉全麦面包感官品质和稳糖效果的变化。结果表明：随着全麦粉比例增加，不同全麦面包面包芯的颜色变深，4种全麦面包总体评分在76.57~83.29，都在消费者可接受范围内。以不同全麦粉比例（50%、70%、90%、100%）的全麦面包膳食纤维含量在相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包膳食纤维含量显著增加（P<0.05），直链淀粉含量显著降低（P<0.05）。人体血糖值测试研究表明：不同全麦粉比例全麦面包血糖指数（Glycemic Index，GI）值分别为70.28、64.76、45.47、43.43，其中全麦比例为50%的全麦面包为高GI食品，全麦比例为70%的全麦面包为中GI食品，全麦比例为90%、100%的全麦面包为低GI食品。综上所述，相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包面包品质和稳糖效果较好。该结果为轻食系列产品提供理论参考。     

黄淮麦区小麦馒头加工品质影响因素的研究

选用黄淮麦区南部主栽品种和近几年国家审定的品种共42个,研究其馒头加工品质与小麦品种品质性状的关系及影响馒头品质的主要小麦品质性状.结果表明:42个小麦品种馒头总评分75.8分,达到80分以上的占24%;适合制作优质馒头的品种有豫农035、郑育麦029、周99133、周麦16、花培5号、周麦19、偃展4110、漯4518、豫麦34和丰舞981.馒头总评分与面粉白度和亮度呈极显著正相关,与面粉灰分、直链淀粉和膨胀势呈显著负相关.对主要小麦品质性状进行协调选择是选育优质馒头小麦品种的关键     

Technological, rheological and yield differences among Egyptian wheat varieties

BACKGROUND: A field experiment was conducted during the two winter seasons of 2007/2008 and 2008/2009 to evaluate the yield and its components, milling, technological and rheological characteristics as well as the correlation between these characteristics of eight bread wheat ( Triticum aestivum L.) cultivars (Gemmeiza 7, Gemmeiza 9, Gemmeiza 10, Sakha 92, Sakha 93, Sakha 94, Giza 164 and Giza 168). These cultivars were chosen because they were new. RESULTS: Gemmeiza 10 was shown to have the highest number of tillers and spikes per square meter, number of grains per spike and grain yield per hectare, followed by Gemmeiza 9, Giza 168, Sakha 94, Sakha 93, Sakha 92 and Giza 164. However, Gemmeiza 7 had highest biological yield per hectare, fine and coarse bran, protein, and wet and dry gluten percentages as well as farinograph properties. Giza 168 canopies were the tallest and also the straw yield was the highest. Also, Sakha 93 surpassed the other tested varieties in harvest index, flour and carbohydrate percentages. There are highly significant and positive correlations between each of grain yield per hectare and most of its components. The correlation between each of grain yield per hectare, flour and total carbohydrate percentages and dough weakness was found to be significant and positive. However, there was a negative correlation between each of grain yield per hectare, protein, gluten and bran percentages and farinograph properties. CONCLUSION: Gemmeiza 10 cv. surpassed in yield factors and most of its components. However, Gemmeiza 7 cv. gave the highest values of grain and flour quality. On the other hand, the highest total carbohydrate and flour percentages were obtained from Sakha 93 cv. Copyright © 2010 Society of Chemical Industry     

Improved wheat for baking

To bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.     

强筋小麦磨制面包粉工艺研究

为了研究中国育成并大面积推广强筋小麦品种的面包粉制粉工艺,以中国第一批确定的强筋面包小麦品种陕优225为主要原料,以国产4皮3芯中型加工设备进行工艺研究,同时也进行了以陕优225小麦为主原料的配麦试验。结果表明,面粉蛋白质品质,即蛋白质含量、湿面筋含量均以皮磨高于芯磨,皮磨由1B到4B逐渐升高,芯磨则由1M到3M逐渐降低;面团流变学品质除吸水率外,形成时间、稳定时间、拉伸性均与蛋白质品质规律基本一致,所不同的是面团流变学品质以3B为最高;面包烘焙品质面包体积和面包总评分其规律性与面团流变学品质相一致,皮磨以3B皮最好,以1B最差,芯磨以1M最好,3M最差。配麦试验结果显示,以陕优225与另一形成时间长的强力面包小麦以85:15配麦,取2B、3B、4B、1M、2M、3M前路粉,依次配置筛目目数为100、120、130、100、120目和130目,面粉品质明显改善,面包烘焙评分提高5.0～8.8分。     

Antioxidant and free radical scavenging activities of whole wheat and milling fractions

The effects of milling on the phenolic content and antioxidant capacity of two wheat cultivars, namely CWAD (Canadian Western Amber Durum; Triticum turgidum L. var. durum) and CWRS (Canadian Western hard red spring; Triticum aestivum L.) were studied. The milling of wheat afforded several fractions, namely bran, flour, shorts and feed flour. In addition, semolina was the end-product of durum wheat milling. Among different milling fractions the bran had the highest phenolic content while the endosperm possessed the lowest amount and this was also reflected in free radical and reactive oxygen species (ROS) scavenging capacity, reducing power and iron (II) chelation capacity of different milling fractions in the two cultivars. This study demonstrated the importance of bran in the antioxidant activity of wheat, hence consumption of whole wheat grain may render beneficial health effects.     

THERMAL CONDUCTIVITY of INDIAN UNLEAVENED FLAT BREAD (CHAPATI) AT VARIOUS STAGES of BAKING

A steady state technique was used to measure thermal conductivity of whole wheat dough (rolled chapati) and baked chapati (round disc prepared mostly from whole wheat flour dough) at various stages of cooking. Based on the experimental data of chapati at various stages of cooking, a linear equation K = -0.5677 + 0.01396 M + 0.005131 T is proposed for conductivity of wheat flour dough and baked chapati at moisture levels (M): 35 < M < 50 and temperature ranges 35 < T < 60 A separate equation K = 0.3204 + 0.0091 M -0.00805 T predicts thermal conductivity of rolled chapati and baked chapati at T > 60C.     

糯小麦粉添加量对配粉流变学特性及馒头品质的影响

将糯小麦粉与普通小麦粉进行梯度配粉,研究不同糯小麦粉添加量对配粉糊化黏度、粉质特性和面团流变学特性的影响;采用质构和感官评价相结合的方法评价其对馒头品质的影响,确定合适的糯小麦配粉比。结果表明：随着糯小麦粉添加量的增加,配粉的糊化温度、峰值黏度、衰减度和回生值等快速黏度分析参数均呈现下降趋势,尤其是回生值降低显著。配粉的吸水量随糯小麦粉添加量的增加逐渐增大,面团的形成时间和稳定时间缩短,粉质指数降低;但当添加量增加至25.0%时,粉质特性各指标均产生显著性改变。不同配粉面团随着醒发时间的延长,面团拉伸曲线面积、拉伸阻力和拉伸比等指标均呈现一定的增大趋势,但延伸度却随醒发时间延长而降低。糯小麦粉配粉比例对馒头的质构和感官特性具有较大影响,适宜的糯小麦粉配粉比为20.0%～30.0%,25.0%配粉比使馒头具有较好的质构,感官总评分达到最大值。     

面粉改良剂在国产面包专用粉中应用

该文对面粉改良剂在国产小麦制作面包专用粉应用方面进行探讨,通过面粉改良剂对面粉流变学指标和烘焙效果影响,选择适于国产小麦面包专用粉的改良剂。     

Fatty acids,mineral composition ond functional (bread and chapati) properties of high protein and high lysine barley lines

Six barley lines derived from corsses involving Hiproly (SV 73608×Mona⁵) and Riso 1508 with higher yield recipients V 43-42 and V 5681, along with the four parents, were analyzed for faty acids and mineral composition. Dough properties, bread and chapaties were charcterized by blending barley line (B82503) at 2.5-25% with bread wheat flour (pak 81). Fatty acid contents were myristic acid, 0.60-1.16%; palmitic acid, 16.68-20.84%; stearic acid, 1.30-3.33% and degree of unsaturation 1.40-1.50%. The derived lines contained similar amounts of essential fatty acids. Significant variation for magnesium, copper, zinc, phosphorus and potassium was observed but overlapped among the lines and parents. The calciu, iron, and manganese showed non-significant differences among lines and parents. Blending up to 10% barley flour with bread wheat flour gave farinograph characteristics comparable to those of pure wheat flour, but increasing the proportion of barley beyond this decreased the mix time and dough stability. Breadbaking tests verfied that up to 10% barley could be mixed with wheat without adversely affecting loaf volume and other quality attributes. For chapati making up to 20% barley could be blended into the wheat, yet yield acceptable quality.     

Influence of damaged starch on cookie and bread-making quality

In this study two wheat and one triticale cultivars were milled in a disc mill to obtain different levels of damaged starch. The effects of the damaged starch content on physicochemical flour tests and cookie and bread-making quality were analyzed. The grain milling conditions in disc mill and grain hardness influenced the amount of damaged starch. The solvent absorption of flours, as measured by Solvent Retention Capacity Profile (SRC) and Alkaline Water Retention Capacity (AWRC), was significantly incremented by the damaged starch content. There was a consistent loss in cookie quality as the damaged starch content increased. In spite of the fact that the proteins were not affected by flour milling, bread quality decreased as the damaged starch content increased.     

Studies on protein and its high‐molecular‐weight subunit composition in relation to chapati‐making quality of Indian wheat cultivars

In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati‐making quality. The cultivars varied considerably in their protein characteristics and chapati‐making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati‐making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu‐1 quality scores of high‐molecular‐weight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu‐1 score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 + 10 subunits at the Glu‐1D chromosome, a protein content of about 130 g kg^?1 and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 + 12 subunits, a protein content of about 115 g kg^?1 and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality. © 2003 Society of Chemical Industry