共查询到20条相似文献，搜索用时 31 毫秒
1.
The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size‐exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small‐scale baking of hearth loaves. Protein quality influenced size and shape of the hearth loaves positively. Enhanced protein content increased loaf volume and decreased the form ratio of hearth loaves. The effect of protein quality and protein content was dependent on the size‐distribution of the proteins in flour, which affected the viscoelastic properties of the dough. Doughs made from flours with strong protein quality can be proved for a longer time and thereby expand more than doughs made from weak protein quality flours. Doughs made from strong protein quality flours tolerated bran addition better than doughs made from weak protein quality flours. Doughs made from high protein content flours were more suited for hearth bread production with bran than doughs made from flours with low protein content. DATEM had small effect on dough properties and hearth loaf characteristics compared with the other factors. 相似文献
2.
Thirteen different wheat cultivars were selected to represent GBSS mutations: three each of wildtype, axnull, and bxnull, and two each of 2xnull and waxy. Starch and A‐ and B‐granules were purified from wheat flour. Hearth bread loaves were produced from the flours using a small‐scale baking method. A‐granules purified from wildtype and partial waxy (axnull, bxnull, and 2xnull) starches have significantly higher gelatinization enthalpy and peak viscosity compared with B‐granules. A‐ and B‐granules from waxy starch do not differ in gelatinization, pasting, and gelation properties. A‐ and B‐granules from waxy starch have the highest enthalpy, peak temperature, peak viscosity, breakdown, and lowest pasting peak time and pasting temperature compared with A‐ and B‐granules from partial waxy and wildtype starch. Waxy wheat flour has much higher water absorption compared with partial waxy and wildtype flour. No significant difference in hearth bread baking performance was observed between wildype and partial waxy wheat flour. Waxy wheat flour produced hearth bread with significantly lower form ratio, weight, a more open pore structure, and a bad overall appearance. Baking with waxy, partial waxy, and wildtype wheat flour had no significant effect on loaf volume. 相似文献
3.
The effects of cooking, roasting, and fermentation on the composition and protein properties of grain legumes and the characteristics of dough and bread incorporated with legume flours were determined to identify an appropriate pretreatment. Oligosaccharide content of legumes was reduced by 76.2–96.9% by fermentation, 44.0–64.0% by roasting, and 28.4–70.1% by cooking. Cooking and roasting decreased protein solubility but improved in vitro protein digestibility. Mixograph absorption of wheat and legume flour blends increased from 50–52% for raw legumes to 68–76, 62–64, and 74–80% for cooked, roasted, and fermented ones, respectively. Bread dough with cooked or roasted legume flour was less sticky than that with raw or fermented legume flour. Loaf volume of bread baked from wheat and raw or roasted legume flour blends with or without gluten addition was consistently highest for chickpeas, less for peas and lentils, and lowest for soybeans. Roasted legume flour exhibited more appealing aroma and greater loaf volume of bread than cooked legume flour, and it appears to be the most appropriate preprocessing method for incorporation into bread. 相似文献
4.
Gluten, starch, lipids, and water-soluble material were separated from seven wheat samples with a range of protein contents and breadmaking quality. The isolated glutens were further partitioned into gliadin- and gluteninrich fractions using pH precipitation. Protein content and glutenin-togliadin ratio were systematically altered by blending these fractions into the original flours in calculated amounts. Mixing properties, extension-tester parameters, and baking performance of composite flours were determined using small-scale techniques. Results of dough testing with blends of constant glutenin-to-gliadin ratio showed increases in the mixing time, mixograph peak resistance, maximum resistance to extension, extensibility, and loaf volume as the protein content increased. At constant protein content, increases in glutenin-to-gliadin ratio were associated with increases in mixing time, mixograph peak resistance, maximum resistance to extension, and loaf volume, and with decreases in extensibility. Thus, total protein content and glutenin-to-gliadin ratio independently affected dough and baking properties. The results have allowed the separation of the effects of flour protein quantity and composition on breadmaking properties. 相似文献
5.
Robert A. Graybosch Bradford Seabourn Yuanhong R. Chen Ann E. Blechl 《Cereal Chemistry》2013,90(2):164-168
Dough strength is needed for efficient breadmaking quality. This property is strongly influenced in wheat (Triticum aestivum L.) by gluten seed storage proteins and, in particular, by high‐molecular‐weight (HMW) glutenin subunit composition. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1Dy10) via genetic engineering and to determine whether resultant flours can be used in sponge and dough applications, the most common commercial bread‐baking procedure. Both unblended and blended samples from transgenic and nontransgenic sister lines were tested, with blended samples being formed by addition to a control sample. Dough properties, as determined by farinograph evaluation, were improved by the transgene‐encoded increases in 1Dy10 in both undiluted and blended flours. Mean farinograph stability of transgenic samples was twice that of the control, and blends with transgenic samples demonstrated increases in stabilities proportional to the amount of transgenic flour included. Mean farinograph quality numbers of transgenic samples, and of all blends containing transgenic flour, were significantly higher than both the control and all nontransgenic treatments. In the sponge and dough bake procedure, undiluted transgenic samples induced lower scores, relative to both control and undiluted nontransgenic samples, for water absorption, crumb body firmness, and loaf volume. In blends, however, the transgenic samples resulted in improvements in some sponge and dough loaf attributes, including loaf symmetry and crumb color score, without any concomitant loss of loaf volume in transgenic blends. These improved variables relate to finished product appearance and to consumer selection in markets. The use of transgenic flours with increased 1Dy10 glutenin content in commercial blends could provide advantages in sponge and dough bake applications. 相似文献
6.
One nonwaxy (covered) and two waxy (hull-less) barleys, whole grain and commercially abraded, were milled to break flour, reduction flour, and the bran fraction with a roller mill under optimized conditions. The flour yield range was 55.3–61.8% in whole grain and increased by 9–11% by abrasion before milling. Break flours contained the highest starch content (≤85.8%) independent of type of barley and abrasion level. Reduction flours contained less starch, but more protein, ash, free lipids, and total β-glucans than break flours. The bran fraction contained the highest content of ash, free lipids, protein, and total β-glucans but the lowest content of starch. Break flours milled from whole grain contained 82–91% particles <106 μm, and reduction flours contained ≈80% particles <106 μm. Abrasion significantly increased the amount of particles <38 μm in break and reduction flours in both types of barley. Viscosity of hot paste prepared with barley flour or bran at 8% concentration was strongly affected by barley type and abrasion level. In cv. Waxbar, the viscosity in bran fractions increased from 428 to 1,770 BU, and in break flours viscosity increased from 408 to 725 BU due to abrasion. Sugar snap cookies made from nonwaxy barley had larger diameter than cookies prepared from waxy barley. Cookies made from break flours were larger than those made from reduction flours, independent of type of barley. Quick bread baked from nonwaxy barley had a loaf volume similar to that of wheat bread, whereas waxy barley bread had a smaller loaf volume. Replacement of 20% of wheat flour by both waxy and nonwaxy barley flour or bran did not significantly affect the loaf volume but did decrease the hardness of quick bread crumb. 相似文献
7.
The objective of this study was to determine the effects of flour type, baking absorption, variation in sheeting, and dough proofing time on the density, crumb grain (visual texture), and mechanical properties (physical texture) of bread crumb. All response variables were measured on the same bread crumb specimens. Bread loaves were prepared by a short‐time bread‐making process using four spring wheat flours of varying strength. After crumb density measurement, digital image analysis (DIA) was used to determine crumb grain properties including crumb brightness, cell size, cell wall thickness, and crumb uniformity. Tensile tests were performed on bone‐shaped specimens cut from the same bread slices used for DIA to obtain values for Young's modulus, fracture stress, fracture strain, and fracture energy. Proof time had the most profound influence on the bread with substantial effects on loaf volume, crumb density, crumb brightness, and grain, as well as crumb mechanical properties. Increasing proof time resulted in higher loaf volume, lower crumb density and brightness, coarser crumb with fewer and larger cells with thicker cell walls, and weaker crumb tensile properties. Varying flour type also led to significant differences in most of the measured crumb parameters that appeared to correspond to differences in gluten strength among the flour samples. With increasing flour strength, there was a clear trend to increasing loaf volume, finer and more uniform crumb grain, and stronger and more extensible bread crumb. Increasing baking absorption had virtually no effect on crumb structure but significantly weakened crumb strength and increased fracture strain. In contrast, varying the number of sheeting passes had a minor effect on crumb cellular structure but no effect on mechanical properties. The experimental data were consistent with a cause‐effect relationship between flour strength and the tensile strength of bread crumb arising as a result of stronger flours exhibiting greater resistance to gas cell coalescence, thereby having fewer crumb defects. 相似文献
8.
The nicotinamide adenine dinucleotide coenzymes [NAD(P)(H)] are strong redox agents naturally present in wheat flour, and are indispensable cofactors in many redox reactions. Hence, it is not inconceivable that they affect gluten cross‐linking during breadmaking. We investigated the effect of increasing concentrations of NAD(P)(H) on gluten cross‐linking, dough properties, and bread volume using two flours of different breadmaking quality. Separate addition of the four nicotinamide coenzymes did not significantly affect mixograph properties. While addition of NAD+ hardly affected bread volume, supplementation with NADP(H) and NADH significantly decreased loaf volumes of breads made using flour of high breadmaking quality. Wheat flour incubation with NAD(P)H under anaerobic conditions increased wheat flour thiol content, while NAD(P)+ increased the extractability in SDS‐containing medium of the protein of the strong breadmaking flour. Based on the results, it was hypothesized that at least three reactions, competing for NAD(P)(H), occur during breadmaking that determine the final effect on protein, dough, and loaf properties. Next to coenzyme hydrolysis, the experiments pointed to coenzyme oxidation and NAD(P)(H) dependent redox reactions affecting protein properties. 相似文献
9.
Wheat genotypes of wild type, partial waxy, and waxy starch were used to determine the influence of starch amylose content on French bread making quality of wheat flour. Starch amylose content and protein content of flours were 25.0–25.4% and 14.3–16.9% for wild type; 21.2 and 14.9% for single null partial waxy; 15.4–17.1% and 13.2–17.6% for double null partial waxy; and 1.8 and 19.3% for waxy starch, respectively. Wheat flours of double null partial waxy starch produced smaller or comparable loaf volume of bread than wheat flours of wild type and single null partial waxy starch. Waxy wheat flour, despite its high protein content, generally produced smaller volume of bread with highly porous, glutinous, and weak crumb than wheat flours of wild type and partial waxy starch. French bread baked from a flour of double null partial waxy starch using the sponge-and-dough method maintained greater crumb moisture content for 24 hr and softer crumb texture for 48 hr of storage compared with bread baked from a flour of wild type starch. In French bread baked using the straight-dough method, double null partial waxy wheat flours with protein content >14.3% exhibited comparable or greater moisture content of bread crumb during 48 hr of storage than wheat flours of wild type starch. While the crumb firmness of bread stored for 48 hr was >11.4 N in wheat flours of wild type starch, it was <10.6 N in single or double null partial waxy flours. Wheat flours of reduced starch amylose content could be desirable for production of French bread with better retained crumb moisture and softness during storage. 相似文献
10.
Hamid A. Naeem Norman L. Darvey Peter W. Gras Finlay MacRitchie 《Cereal Chemistry》2002,79(3):332-339
Flours from advanced lines or cultivars of six triticales and two prime hard wheats, along with triticale‐wheat blends, were investigated for mixing, extension (excluding blends), and baking properties using microscale testing. Percentage total polymeric protein (PPP) and percentage unextractable polymeric protein (UPP) of flours and doughs, including blends, mixed to optimal dough development were estimated using size‐exclusion HPLC to determine the changes in protein solubility and association with blend composition (BC), mixing properties, and loaf height. Each triticale was blended with flours of each of the two wheat cultivars (Hartog and Sunco) at 0, 30, 40, 50, 60, 70, and 100% of wheat flour. Nonlinear relationships between BC and mixograph parameters (mixing time [MT], bandwidth at peak resistance [BWPR], and resistance breakdown [RBD]) were observed. A linear relationship between BC and peak resistance (PR) was predominant. PPP of triticale flours was mostly higher than PPP of wheat cultivars. UPP of all triticales was significantly lower than wheat cultivars. PPP of freeze‐dried doughs was mostly nonsignificant across the blends and showed a curvilinear relationship with BC. The deviations from linearity of MT and PPP were higher in triticale‐Sunco blends than in triticale‐Hartog blends. UPP of blends was closer to or lower than the lower component in the blend. The deviations from linearity for MT and UPP were greater in triticale‐Hartog blends than triticale‐Sunco blends. A highly significant correlation (P < 0.001) was observed between BWPR and loaf height. This suggested that BWPR in triticale‐wheat flour blends could be successfully used for the prediction of loaf height. Triticale flour could be substituted for wheat flour up to 50% in the blend without drastically affecting bread quality. Dough properties of triticale‐wheat flour blends were highly cultivar specific and dependent on blend composition. This strongly suggested that any flour blend must be tested at the desired blend composition. 相似文献
11.
Grant M. Campbell Roberto Herrero‐Sanchez Roman Payo‐Rodriguez Maria Luisa Merchan 《Cereal Chemistry》2001,78(3):272-277
A new method for measuring dough densities is presented, based on weighing small dough samples in air and immersed in xylene. The method can be used to evaluate the air content of low‐density doughs and to follow the changing density of a proofing dough sample. The method is applied to evaluate the effect of flour strength and surfactant addition on dough aeration and subsequent proofing. Doughs were mixed in a high‐speed mixer from two flours, a strong breadmaking flour and a weak flour. Surfactants sodium stearoyl lactylate (SSL) and diacetyl tartrate esters of monoglyceride (DATEM) were added at three levels, and the air content, proofing dynamics, and baked loaf quality were evaluated. The air content of dough was proportional to headspace pressure in the mixer, while the strong flour occluded less air than the weak flour. Surfactants greatly improved the volume of baked loaves but appeared to have no significant effect on air incorporation during mixing. The addition of surfactants appeared to increase the rate of growth of the dough piece during proofing, possibly due to increased bubble breakup during mixing or to increased rates of mass transfer of CO2 into bubbles during proofing. 相似文献
12.
Hydrothermal treatments, which are routine in oat processing, have profound effects on oat flour dough rheological properties. The influence of roasting and steam treatments of oat grain on dough mixing and breadbaking properties was investigated when hydrothermally treated oat flour was blended with wheat flour. Roasting of oat grain (105°C, 2 hr) resulted in oat flours that were highly detrimental to wheat flour dough mixing properties and breadbaking quality. Steaming (105°C, 20 min) or a combination of roasting and steaming of oat grain significantly improved the breadbaking potential of the oat flours. The addition of oat flours increased water absorption and mixing requirements of the wheat flour dough and also decreased bread loaf volume. However, at the 10% substitution level, steamed oat flours exhibited only a gluten dilution effect on bread loaf volume when wheat starch was used as a reference. Oat flour in the breadbaking system decreased the retrogradation rate of bread crumb starch. The results indicate that adequate hydrothermal treatments of oat grain are necessary for oat flour breadbaking applications. Steamed oat flours used at a 10% level retarded bread staling without adversely affecting the loaf volume. 相似文献
13.
Liming Cai Induck Choi Choon‐Ki Lee Kwang‐Keun Park Byung‐Kee Baik 《Cereal Chemistry》2014,91(4):398-405
Variations 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 (<573 mL) than those of other U.S. hard wheat varieties (>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. 相似文献
14.
Wheat protein quantity and composition are important parameters for wheat baking quality. The objective of this study was to use fractionation techniques to separate the proteins of flour mill streams into various protein fractions, to examine the distribution of these protein fractions, and to establish a relationship between protein composition and breadmaking quality. Nine break streams, nine reduction streams, and three patent flours obtained from three samples of Nekota (a hard red winter wheat) were used in this study. A solution of 0.3M NaI + 7.5% 1-propanol was used to separate flour protein into monomeric and polymeric proteins. The protein fractions, including gliadin, albumin+globulin, HMW-GS, and LMW-GS, were precipitated with 0.1M NH4Ac-MeOH or acetone. The fractions were statistically analyzed for their distribution in the mill streams. The quantities of total flour protein and protein fractions in flour were significantly different among mill streams. The ratio of polymeric to monomeric proteins in break streams was significantly greater than in the reduction streams. The relationship between protein composition and breadmaking quality showed that the quantities of total flour protein, albumin+ globulin, HMW-GS, and LMW-GS in flour were significantly and positively correlated with loaf volume. The ratio of HMW-GS to LMW-GS had little association with loaf volume. The gliadin content in total flour protein was negatively and significantly correlated with loaf volume. These results indicated that the quantity and composition of protein among the mill streams was different, and this resulted in differences in breadmaking quality. 相似文献
15.
《Cereal Chemistry》2017,94(4):723-732
Blending wheat or flour to meet end‐use requirements is a critical part of the production process to deliver consistent quality products. The functionality of commercial Canadian hard red wheat flour (HWF) and soft red wheat flour (SWF) blends with ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 (HWF/SWF, w/w) was investigated with new and standard methods to discern which functional properties may be indicators of bread quality and processing performance. Rheological characteristics including farinograph water absorption behavior, dough development time (DT), stability, extensigraph extensibility, and gluten aggregation of wheat flours were significantly influenced by the proportion of HWF in blends of SWF and HWF (P < 0.05). The SWF content in the blends had negative linear relationships with the protein content, lactic acid solvent retention capacity, water absorption, and GlutoPeak peak torque. Polynomial relationships were observed for sodium dodecyl sulfate sedimentation volume, DT, stability, extensibility, resistance, GlutoPeak peak time, and bread loaf volume with the amount of SWF in blends. The results indicate that linear responses may be more closely tied to protein content, whereas polynomial responses may be more indicative of protein quality and baking performance. The GlutoPeak peak time was sensitive to the addition of HWF in the blends, showing a significant change in gluten aggregation kinetics between the 0 and 25% HWF samples. Principal component analysis (PCA) confirmed that GlutoPeak peak time was a significant factor in differentiating the 0% HWF. Protein secondary structures identified in the final baked bread were also PCA factors differentiating the 0% HWF sample. Although the 0% bread sample did not deviate from the observed polynomial trend for bread loaf volume, the differences in bread protein secondary structures may translate into differences in processing tolerance in commercial settings. 相似文献
16.
Monisha Bhattacharya Sofia V. Erazo‐Castrejn Douglas C. Doehlert Michael S. McMullen 《Cereal Chemistry》2002,79(2):178-182
Crumb softness and improved shelf life of bread is often achieved by incorporating expensive shortenings in the formulation. We hypothesized that similar results could be achieved by blending bread wheat flour with waxy (low amylose) durum wheat flour. White pan bread was baked from 10, 20, and 30% waxy durum wheat flour composites and evaluated for loaf volume and crumb firmness over a period of 0, 3, and 5 days. The loaf volumes were not affected by the waxy flour blends. However, as staling progressed over 3–5 days, significant firming of crumb was observed in the control sample compared with loaves containing waxy flour. The firmness was inversely proportional to the level of waxy flour used in the blend. A 20% waxy wheat flour blend was optimal in retarding staling while producing bread quality comparable with the control. It was further established that bread made with 20% waxy flour gave lower firmness values after 5 days of storage in comparison to bread made with 3% shortening. These results suggest that 20% waxy wheat flour could substitute for use of shortening to achieve desirable crumb softness and to retard staling upon storage. 相似文献
17.
Zinc and aluminum ions as chloride or sulfate salts at 50–500 ppm metal ion (flour basis) had no detrimental effect on fermentation of yeastleavened dough. Increased mixing times (≈10–50%) due to addition of aqueous solutions of zinc (250–500 ppm) or aluminum (150–250 ppm) ions to a bread formula was overcome by withholding salt until the final mixing stage. Breads made from commercial flours (12.5% protein) containing zinc (250–500 ppm) or aluminum (150–250 ppm) ions and no oxidant had improved loaf volume and crumb grain when compared with control bread, and no off-taste. Additionally, breads with added zinc or aluminum had better crumb grains and slower firming rates when compared with breads containing optimum l -ascorbic acid (50 ppm) or potassium bromate (20 ppm). Breads made from commercial flours (11.1% protein) and three laboratory flours (11.4–13.6% protein) containing zinc (250 ppm) or aluminum (150 ppm) ions also had improved loaf volumes and crumb grains. Zinc or aluminum ions in combination with l -ascorbic acid, but not potassium bromate, had a detrimental effect on bread quality. Scanning electron microscopy of freeze-dried bread doughs revealed that zinc and aluminum ions enhanced the film-coating property of gluten. One serving (one slice, 28 g) of bread made with 250 ppm zinc ion would provide 25% of the adult recommended dietary allowance of zinc. 相似文献
18.
Double‐null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double‐null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single‐null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double‐null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double‐null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour. 相似文献
19.
Solvent retention capacity (SRC) was investigated in assessing the end use quality of hard winter wheat (HWW). The four SRC values of 116 HWW flours were determined using 5% lactic acid, 50% sucrose, 5% sodium carbonate, and distilled water. The SRC values were greatly affected by wheat and flour protein contents, and showed significant linear correlations with 1,000‐kernel weight and single kernel weight, size, and hardness. The 5% lactic acid SRC value showed the highest correlation (r = 0.83, P < 0.0001) with straight‐dough bread volume, followed by 50% sucrose, and least by distilled water. We found that the 5% lactic acid SRC value differentiated the quality of protein relating to loaf volume. When we selected a set of flours that had a narrow range of protein content of 12–13% (n = 37) from the 116 flours, flour protein content was not significantly correlated with loaf volume. The 5% lactic acid SRC value, however, showed a significant correlation (r = 0.84, P < 0.0001) with loaf volume. The 5% lactic acid SRC value was significantly correlated with SDS‐sedimentation volume (r = 0.83, P < 0.0001). The SDS‐sedimentation test showed a similar capability to 5% lactic acid SRC, correlating significantly with loaf volume for flours with similar protein content (r = 0.72, P < 0.0001). Prediction models for loaf volume were derived from a series of wheat and flour quality parameters. The inclusion of 5% lactic acid SRC values in the prediction model improved R2 = 0.778 and root mean square error (RMSE) of 57.2 from R2 = 0.609 and RMSE = 75.6, respectively, from the prediction model developed with the single kernel characterization system (SKCS) and near‐infrared reflectance (NIR) spectroscopy data. The prediction models were tested with three validation sets with different protein ranges and confirmed that the 5% lactic acid SRC test is valuable in predicting the loaf volume of bread from a HWW flour, especially for flours with similar protein contents. 相似文献
20.
Ragaee SM Campbell GL Scoles GJ McLeod JG Tyler RT 《Journal of agricultural and food chemistry》2001,49(5):2446-2453
Five rye lines exhibiting a wide range of extract viscosities were evaluated for the rheological and baking properties of their flours, individually and in blends with hard red spring wheat flour. Commercial cultivars of rye and triticale were included in the study as controls. Extract viscosities of rye flours were higher than those of corresponding wholemeals, indicating shifting of water-extractable arabinoxylan into flour during roller milling. Falling numbers of the rye flours correlated positively with their extract viscosities in the presence (r = 0.73, p < 0.05) or absence (r = 0.65, p < 0.05) of an enzyme inhibitor. Farinograms revealed the weakness of rye and triticale flours compared to wheat flour. Extract viscosities of rye flours were negatively correlated (r = -0.65, p < 0.05) with mixing tolerance index and positively correlated (r = 0.64, p < 0.05) with dough stability, suggesting a positive impact of extract viscosity on dough strength. Extract viscosity was negatively correlated (r = -0.74, p < 0.05) with loaf volume and specific volume (r = -0.73, p < 0.05) and positively correlated (r = 0.73, p < 0.05) with loaf weight of rye/wheat bread. Overall, the results indicated that 30% of flour from high or low extract viscosity rye could be incorporated into rye/wheat breads without seriously compromising bread quality. Inclusion of rye, particularly high extract viscosity rye, in chick diets seriously impeded growth performance and feed efficiency. Part of the arabinoxylan survived bread-making and exerted an effect on chicks, although substantially lower digesta viscosities were observed in chicks fed rye bread diets than in those fed rye wholemeals. 相似文献