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1.
We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour.  相似文献   

2.
Cookie diameter is a function of spread rate and set time during baking. Dough viscosity appears to control cookie spread rate and, thus, will affect final cookie diameter. The technique of lubricated uniaxial compression was used to measure the elongational viscosity of cookie dough. Full-formula cookie doughs made with a commercial hard wheat flour had a significantly higher elongational viscosity (5.88 × 106 ± 9.17 × 104 Pa·S) than cookie doughs made with a commercial soft wheat flour (2.17 × 106 ± 1.05 × 104 Pa·S). Elongational viscosity correlated significantly (P < 0.05) with the diameter (r = -0.796) of cookies made with flours from various soft wheat cultivars. Using a simplified cookie formula decreased the testing time without greatly changing the correlation coefficient (r = -0.738). Thus, lubricated uniaxial compression appears to be an appropriate technique to measure the viscosity of cookie doughs and may be useful for predicting the cookie baking quality of soft wheat flours.  相似文献   

3.
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   

4.
Time-lapse photography showed that, during baking, the diameter of sugar-snap cookies increased linearly then suddenly became fixed. Therefore, cookie diameter was a function of spread rate and set time. Cookies made with soft wheat flour were significantly larger in diameter (184 mm) than those made with hard wheat flour (161 mm). Cookies made with soft wheat flour set later (5.8 min) during baking than those made with hard wheat flour (5.1 min). The differences in set time within cookies made with various hard wheat flours or within cookies made with various soft wheat flours appeared to be affected by flour protein content. However, other factors also affected the difference in set time between cookies made with hard wheat and soft wheat flours. Cookies made with soft wheat flour spread at a faster rate (7.8 mm/min) than those made with hard wheat flour (4.6 mm/min). The level of soluble starch in the flour appeared to cause the difference in spread rate between cookies made with hard wheat and soft wheat flour. The higher level of soluble starch in hard wheat flour (0.352 ± 0.008%) than in soft wheat flour (0.152 ± 0.030%) increased dough viscosity, thus the spread rate was slower. However, soluble starch content did not explain the differences in spread rate within cookies made with various hard wheat flours or within cookies made with various soft wheat flours.  相似文献   

5.
Wheat flour tortillas were made from flour streams of three wheat cultivars: Jagger hard red winter wheat, 4AT-9900 hard white winter wheat, and Ernie soft red winter wheat. Wheat samples were milled on a Miag experimental mill. Twelve flour streams and one straight-grade flour were obtained. Tortillas were made from each flour stream and the straightgrade flour by the hot-press method. Tortilla stretchability and foldability were evaluated by a texture analyzer and six panelists, respectively. Flour protein and water absorption affected tortilla texture. The foldability evaluated by panelists was positively correlated with flour protein content, farinograph water absorption, and damaged starch (P < 0.05). The 2BK and 3BK streams of hard wheat produced tortillas with strong stretchability and good foldability. Middling streams of hard wheat yielded tortillas with lighter color and less stretchability. Under the conditions tested in this study, soft wheat flours were not good for producing flour tortillas.  相似文献   

6.
This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated with flour chemical components (protein, gluten, starch, and damaged starch contents, except arabinoxylan); with farinograph parameters (stability [FST], water absorption, peak time [FPT], and quality number); and with breadmaking parameters (baking water absorption [BWA], bread loaf volume [BLV], and symmetry). Differences in locations and cultivars contributed significantly to variation in quality parameters and SRC values. Suitability of SRC parameters for discriminatory analysis of HRS wheat flour is greatly influenced by molecular weight distribution (MWD) of SDS‐unextractable proteins. SRC parameters, except for sucrose SRC, showed significant (P < 0.01) and positive correlations with high‐molecular‐weight (HMW) polymeric proteins in SDS‐unextractable fractions, whereas only lactic acid SRC exhibited significant (P < 0.01) correlations with low‐molecular‐weight polymeric proteins. HMW polymeric proteins also exhibited positive associations with FPT, FST, BWA, and BLV. The discrepant variation in association of SRC parameters with respect to MWD of SDS‐unextractable proteins could improve segregation of HRS wheat flour samples for quality.  相似文献   

7.
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   

8.
《Cereal Chemistry》2017,94(2):215-222
Durum wheat (Triticum turgidum subsp. durum ) production worldwide is substantially less than that of common wheat (T. aestivum ). Durum kernels are extremely hard; thus, most durum wheat is milled into semolina, which has limited utilization. Soft kernel durum wheat was created by introgression of the puroindoline genes via homoeologous recombination. The objective of this study was to determine the effects of the puroindoline genes and soft kernel texture on flour, water absorption, rheology, and baking quality of durum wheat. Soft Svevo and Soft Alzada, back‐cross derivatives of the durum varieties Svevo and Alzada, were compared with Svevo, a hard durum wheat, Xerpha, a soft white winter wheat, and Expresso, a hard red spring wheat. Soft Svevo and Soft Alzada exhibited soft kernel texture; low water, sodium carbonate, and sucrose solvent retention capacities (SRCs); and reduced dough water absorptions similar to soft wheat. These results indicate a pronounced effect of the puroindolines. Conversely, SDS flour sedimentation volume and lactic acid SRC of the soft durum samples were more similar to the Svevo hard durum and Expresso samples, indicating much less effect of kernel softness on protein strength measurements. Alveograph results were influenced by the inherent differences in water absorption properties of the different flours and their genetic background (e.g., W and P were markedly reduced in the Soft Svevo samples compared with Svevo, whereas the puroindolines appeared to have little effect on L ). However, Soft Svevo and Soft Alzada differed markedly for W and L . Soft durum samples produced bread loaf volumes between the soft and hard common wheat samples but larger sugar‐snap cookie diameters than all comparison samples. The soft durum varieties exhibited new and unique flour and baking attributes as well as retaining the color and protein characteristics of their durum parents.  相似文献   

9.
We investigated the relationship between the protein content and quality of wheat flours and characteristics of noodle dough and instant noodles using 14 hard and soft wheat flours with various protein contents and three commercial flours for making noodles. Protein content of wheat flours exhibited negative relationships with the optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet. Protein quality, as determined by SDS sedimentation volume and proportion of alcohol‐ and salt‐soluble protein of flour, also influenced optimum water absorption and yellow‐blueness (b*) of the noodle dough sheet. Wheat flours with high protein content (>13.6%) produced instant noodles with lower fat absorption, higher L*, lower b*, and firmer and more elastic texture than wheat flours with low protein content (<12.2%). L* and free lipid content of instant noodles were >76.8 and <20.8% in hard wheat flours of high SDS sedimentation volume (>36 mL) and low proportion of salt‐soluble protein (<12.5%), and <75.7 and >21.5% in soft wheat flours with low SDS sedimentation volume (<35 mL) and a high proportion of salt‐soluble protein (>15.0%). L* of instant noodles positively correlated with SDS sedimentation volume and negatively correlated with proportion of alcohol‐ and salt‐soluble protein of flour. These protein quality parameters also exhibited a significant relationship with b* of instant noodles. SDS sedimentation volume and proportion of salt‐soluble protein of flours also exhibited a significant relationship with free lipid content of instant noodles (P < 0.01 and P < 0.001, respectively). Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with texture properties of cooked instant noodles.  相似文献   

10.
《Cereal Chemistry》2017,94(6):991-1000
Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift toward consumption of whole wheat bread. There has been some indication that the rate and amount of starch digestibility of whole wheat breads may be lower than for their refined flour counterparts. This research investigated the components of whole wheat bread that may reduce starch digestibility and impact nutritional quality. Six formulations of flour were used, which included two refined flours, two whole wheat flours, and two whole wheat flours with added starch. The starch was added to whole wheat flours to increase the starch level to that of the refined flour so that we can determine whether or not the dilution of the starch in whole wheat bread was a factor in lowering the estimated glycemic index (eGI) of whole wheat bread. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by 1 , and eGI by the Englyst assay. Whole wheat breads had significantly (P < 0.05) higher mineral, protein, arabinoxylan, and phenolic acid contents, as well as significantly (P < 0.05) lower eGI. The starch molecular weight was also significantly (P < 0.05) higher for whole wheat and whole wheat + starch breads compared with white breads. The eGIs of refined flour breads were 93.1 and 92.7, whereas the eGIs of whole wheat and whole wheat + starch breads ranged from 83.5 to 85.1. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.  相似文献   

11.
The effect of flour type and dough rheology on cookie development during baking was investigated using seven different soft winter wheat cultivars. Electrophoresis was used to determine the hydrolyzing effects of a commercial protease enzyme on gluten protein and to evaluate the relationships between protein composition and baking characteristics. The SDS‐PAGE technique differentiated flour cultivars based on the glutenin subunits pattern. Electrophoresis result showed that the protease degraded the glutenin subunits of flour gluten. Extensional viscosities of cookie dough at all three crosshead speeds were able to discriminate flour cultivar and correlated strongly and negatively to baking performance (P < 0.0001). The cookie doughs exhibited extensional strain hardening behavior and those values significantly correlated to baking characteristics. Of all rheological measurements calculated, dough consistency index exhibited the strongest correlation coefficient with baking parameters. The degradation effects of the protease enzyme resulted in more pronounced improvements on baking characteristics compared with dough rheological properties. Stepwise multiple regression showed that the dough consistency index, the presence or absence of the fourth (44 kDa) subunit in LMW‐GS and the fifth subunit (71 kDa) subunit in HMW‐GS were predominant parameters in predicting cookie baking properties.  相似文献   

12.
The separation efficiency of wheat flour particles based on size, with minimum bran contamination, is important for a flour mill. Separation of flour during fractionation depends on the surface characteristics and shape of flour particles. Wheat flour particle characteristics such as surface lipid content, roughness, and morphology with respect to particle size were studied to better understand the differences between hard and soft wheat flours. Fractal analysis using image analysis was used to ascertain surface roughness. That was in turn verified by atomic force microscopy measurements. Soft wheat flours (soft red winter and soft white) had a higher degree of surface roughness than the hard wheat flours (hard red spring, hard red winter, and hard white). The fractal dimension values ranged from 2.67 to 2.78 and from 2.28 to 2.55 for soft and hard wheat flours, respectively. The surface lipid content increased with particle size in hard wheat but decreased in soft wheat flours. The surface lipid levels ranged from 1.02 to 1.18 and from 2.55 to 2.58% (% of total area) for 45 μm particles in hard wheat flours (hard red spring, hard red winter, and hard white) and soft wheat flours (soft red winter and soft white), respectively. For the 90 μm particles the lipid levels ranged from 1.54 to 1.62 and from 1.70 to 1.83% (% of total area) for flour particles in hard wheat flours (hard red spring, hard red winter, and hard white) and soft wheat flours (soft red winter and soft white), respectively. Surface lipid content and roughness values showed that soft wheat flours will be more cohesive than hard wheat flours. The morphology values revealed the irregularity in flour particles, irrespective of wheat class and particle size, owing to nonuniform fragmentation of protein and starch matrix of the wheat endosperm.  相似文献   

13.
Prime starch was extracted from soft and hard wheat flours and ballmilled to produce 100% damaged starch. Small amounts of the ball-milled starch or a pregelatinized starch were added to sugar-snap cookie formulations. Other cookie doughs were produced from prime starch only (no flour) with small amounts of the ball-milled starch added. Starch damages of the resulting substituted soft and hard wheat flours and soft and hard wheat prime starches were determined and compared to diameters of sugarsnap cookies produced from the control and treatments. Soft wheat flour and starches produced larger diameter cookies than their hard wheat counterpart at all levels of damaged starch. Both sources of damaged starch (ball-milled or pregelatinized starch) had similar effects on cookie diameter. Cookies produced from all starch (no flour) were similar to their respective flour controls at ≈8% damaged starch. To produce the same size cookie as that produced by soft wheat flour and starch, hard wheat flour and starch cookie formulations required less damaged starch and had lower alkaline water retention than did the soft wheat flour and starch cookie formulations. Other flours were treated with chlorine gas to pH 4.8. Pregelatinized starch (≈5%) was required to reduce the cookie diameter as much as chlorine treatment did. Results suggest unique quality differences between soft and hard wheat starch as they function in sugar-snap cookie baking. The functional results of those differences are not adequately quantified by the estimation of damaged starch level.  相似文献   

14.
We evaluated the effect and magnitude of flour particle size on sponge cake (SC) baking quality. Two different sets of wheat flours, including flours of reduced particle size obtained by regrinding and flour fractions of different particle size separated by sieving, were tested for batter properties and SC baking quality. The proportion of small particles (<55 μm) of flour was increased by 11.6–26.9% by regrinding. Despite the increased sodium carbonate solvent retention capacity, which was probably a result of the increased starch damage and particle size reduction, reground flour exhibited little change in density and viscosity of flour‐water batter and produced SC of improved volume by 0.8–15.0%. The volume of SC baked from flour fractions of small (<55 μm), intermediate (55–88 μm), and large (>88 μm) particles of soft and club wheat was in the range of 1,353–1,450, 1,040–1,195, and 955–1,130 mL, respectively. Even with comparable or higher protein content, flour fractions of intermediate particle size produced larger volume of SC than flour fractions of large particle size. The flour fractions of small particle size in soft white and club wheat exhibited lower flour‐water batter density (102.6–105.9 g/100 mL) than did those of large and intermediate particle fractions (105.2–108.2 g/100 mL). The viscosity of flour‐water batter was lowest in flour fractions of small particle size, higher in intermediate particles, and highest in large particles. Flour particle size exerted a considerable influence on batter density and viscosity and subsequently on SC volume and crumb structure. Fine particle size of flour overpowered the negative effects of elevated starch damage, water absorption, and protein content in SC baking.  相似文献   

15.
Wheat starches were isolated from three wheat flours. Two vital wheat glutens, one from a commercial source and another one isolated from straight-grade flour, were combined with wheat starches to form reconstituted flours with a protein level of 10%. Several characteristics of tortillas made with the hot-press method were measured. No significant difference (P < 0.05) occurred in texture of tortillas made with hard wheat gluten and soft wheat gluten. Wheat starches did not have any significant (P < 0.05) effect on tortilla stretchability or foldability. Analysis of variance confirmed that wheat starch and gluten had limited effects on tortilla texture. The possible reasons were that the solubles of wheat flour were not included, and the shortening in the tortilla formula interfered with the interaction of gluten and starch.  相似文献   

16.
A barley mutant with high‐amylose starch, Himalaya 292, combines the potential cholesterol reducing effects of barley with the gastrointestinal benefits of high‐amylose resistant starches. Himalaya 292 has alterations in the content and composition of a range of grain constituents, thus conditions for successful addition to foods need to be defined. In this study, the rheological and breadmaking properties of doughs prepared by combining wheat flours (with various gluten protein compositions) with various barley genotypes (Himalaya 292 and the control cultivars Himalaya and Torrens) have been determined. The effects of barley addition on the rheological properties of the admixtures differed. While addition of Himalaya 292 increased the strength and reduced the extensibility of admixture doughs, addition of the Himalaya and Torrens barley flours to the wheat flours reduced both strength and extensibility. The addition of Himalaya and Torrens barley flour reduced water absorption levels. However, addition of Himalaya 292 whole grain flour increased the water absorption of the admixtures significantly (P < 0.01). The baking data showed that selection of an appropriate wheat flour with a combination of strength and extensibility allows higher levels of incorporation of barley, facilitating an increased delivery per serving of constituents with positive health attributes in β‐glucan and resistant starch.  相似文献   

17.
Dark, hard, and vitreous kernel content is an important grading characteristic for hard red spring (HRS) wheat in the United States. This research investigated the associations of kernel vitreousness (KV) and protein content (PC) levels with protein molecular weight distribution (MWD), milling quality, and breadmaking quality characteristics of HRS wheat. The U.S. regional crop quality survey samples from three consecutive growing years were combined into three composite samples with different levels of wheat PC and then further segregated into separate samples with three different levels of KV. Analysis of variance showed that KV level had significant (P < 0.001) effect on variation in test weight, break flour yield, and damaged starch content. Among protein MWD parameters analyzed by size‐exclusion HPLC, the high‐molecular‐weight polymeric proteins in the SDS‐unextractable fraction had significant (P < 0.01) association with KV. Regression analysis indicated that addition of KV to the PC level improved the model for both farinograph and baking water absorption values in all three growing years. This information could help the flour milling and baking industries to further segregate HRS wheat based on KV levels in addition to PC levels for their intended end‐use applications.  相似文献   

18.
The sponge cake baking test is accepted and routinely used as a standard quality evaluation tool of soft white wheat for Asian markets, but its lengthy and laborious procedure makes it unsuitable for the routine evaluation of a large number of wheat breeding lines. We simplified the sponge cake baking procedure in the egg‐whipping step and improved its consistency by replacement of the hand mixing of cake batter with mechanical mixing, using a wire whisk or a BeaterBlade paddle. Egg whipping and mechanical batter mixing conditions were optimized by comparing foam density, sponge cake volume, and crumb grain to those obtained by the conventional procedure. Foam density, sponge cake volume, and crumb grain comparable to the conventional 100 g flour procedure were obtained with modifications, including extension of whipping time without heat input using a 5 L KitchenAid mixer, one‐time water addition at 3 min before the completion of egg whipping instead of twice, as in the conventional procedure, and cake batter mixing with a KitchenAid wire whisk or a BeaterBlade paddle. For baking a 50 g flour cake, egg foam of appropriate density was obtained with increased whipping speed and shortened egg‐whipping time (8 min). The modified sponge cake baking procedure yielded egg‐foam density, cake volume, and crumb grain similar to the conventional procedure and effectively differentiated soft wheat flours of different quality. Sponge cake volume of 14 soft white wheat flours ranged from 1,134 to 1,426 mL with the conventional procedure, from 1,113 to 1,333 mL with the modified procedure of batter mixing with a wire whisk, from 1,108 to 1,360 mL with the modified procedure of batter mixing with a BeaterBlade paddle, and from 577 to 719 mL with the modified method of 50 g of flour and batter mixing with a wire whisk. The modified methods with the BeaterBlade paddle and wire whisk exhibited significant correlation in cake volume with a conventional procedure (r = 0.931, P < 0.001 and r = 0.925, P < 0.001, respectively).  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.
Baking and 2‐g mixograph analyses were performed for 55 cultivars (19 spring and 36 winter wheat) from various quality classes from the 2002 harvest in Poland. An instrumented 2‐g direct‐drive mixograph was used to study the mixing characteristics of the wheat cultivars. A number of parameters were extracted automatically from each mixograph trace and correlated with baking volume and flour quality parameters (protein content and high molecular weight glutenin subunit [HMW‐GS] composition by SDS‐PAGE) using multiple linear regression statistical analysis. Principal component analysis of the mixograph data discriminated between four flour quality classes, and predictions of baking volume were obtained using several selected mixograph parameters, chosen using a best subsets regression routine, giving R2 values of 0.862–0.866. In particular, three new spring wheat strains (CHD 502a‐c) recently registered in Poland were highly discriminated and predicted to give high baking volume on the basis of two mixograph parameters: peak bandwidth and 10‐min bandwidth.  相似文献   

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