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Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

Tronsmo, K.M., Faergestad, E.M., Schofield, J.D. and Magnus, E.M. (2003) Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. Journal of Cereal Science, 38 (2). pp. 205-215. ISSN 0733-5210

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To link to this item DOI: 10.1016/s0733-5210(03)00027-4

Abstract/Summary

The relationships between wheat protein quality and baking properties of 20 flour samples were studied for two breadmaking processes; a hearth bread test and the Chorleywood Bread Process (CBP). The strain hardening index obtained from dough inflation measurements, the proportion of unextractable polymeric protein, and mixing properties were among the variables found to be good indicators of protein quality and suitable for predicting potential baking quality of wheat flours. By partial least squares regression, flour and dough test variables were able to account for 71-93% of the variation in crumb texture, form ratio and volume of hearth loaves made using optimal mixing and fixed proving times. These protein quality variables were, however, not related to the volume of loaves produced by the CBP using mixing to constant work input and proving to constant height. On the other hand, variation in crumb texture of CBP loaves (54-55%) could be explained by protein quality. The results underline that the choice of baking procedure and loaf characteristics is vital in assessing the protein quality of flours. (C) 2003 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12941
Uncontrolled Keywords:loaf volume, form ratio, crumb texture, Dobraszczyk/Roberts dough, inflation system, MAKING QUALITY, MIXING TIME, GLUTENIN, DOUGH, SUBUNITS, FLOUR

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