BAKING PERFORMANCE OF 1BL/1RS SOFT RED WINTER WHEATS |
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Authors: | WILLIAM E BARBEAU CARL A GRIFFEY MARIA G URIYO CAROLYN H HARRIS JANET M JOHNSON |
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Affiliation: | Department of Human Nutrition Foods and Exercise Virginia Polytechnic Institute and State University Blacksburg, VA 24061-0430;Department of Crop and Soil Environmental Sciences Virginia Polytechnic Institute and State University Blacksburg, VA 24061-0404 |
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Abstract: | Baking performance of nine 1BL/1RS soft red winter wheat (SRWW) lines and six non‐1BL/1RS lines was assessed during two crop years, 1995–96 and 1996–97, and at two locations, Blacksburg and Warsaw, Virginia. The 1BL/1RS flours produced cookies with significantly smaller diameters than non‐1BL/1RS flours (p ≤ 0.0026) across both growing years and locations. There was a highly significant negative correlation (r =?0.709) between cookie spread and alkaline water retention capacity (AWRC) of SRWW flours. Overall, there was no significant difference (p = 0.2552) in biscuit volume of 1BL/1RS and non‐1BL/1RS flours. There were no significant differences in cake volumes of 1BL/1RS and non‐1BL/1RS flours when data from both years and locations were combined, p = 0.0710; or when Blacksburg and Warsaw locations were considered separately, p = 0.2009 and 0.1882, respectively. Finally, there were no significant differences in the texture of cakes made from 1BL/1RS and non‐1BL/1RS flours regardless of growing year or location. These results suggest that the 1BL/1RS translocation significantly reduces the cookie spread of SRWW flours but has no significant impact on biscuit or cake quality. |
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