Environmental influences on flour composition, dough rheology, and baking quality of spring wheat

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 507-511

  Mikhaylenko, G G ^a   Czuchajowska, Z ^a   Baik, B K ^a   Kidwell, K K ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; GRAIN (AGRICULTURAL PRODUCT); QUALITY CONTROL;

BAKED PRODUCT; DOUGH RHEOLOGY; ENVIRONMENTAL CONDITIONS; ENVIRONMENTAL INFLUENCES; PACIFIC NORTHWEST; PRODUCTS QUALITY; RHEOLOGICAL PROPERTY; SPRING WHEAT; WHEAT CULTIVARS; WHEAT GRAINS;

WATER ABSORPTION;

PROTEIN; WATER;

ARTICLE; ASH; CLIMATE; CONTROLLED STUDY; COOKING; CULTIVAR; ELASTICITY; ENVIRONMENTAL FACTOR; FLOUR; FOOD COMPOSITION; FOOD QUALITY; GRAIN; NONHUMAN; PROTEIN CONTENT; WATER ABSORPTION; WEIGHT; WHEAT;

TRITICUM AESTIVUM;

EID: 0033913303     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.507     Document Type: Article

References (27)

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. Method 08-01; Method 44-15A; Method 54-40; Method 10-52. The Association: St. Paul, MN.
2. Baik, B.-K., Czuchajowska, Z., and Pomeranz, Y. 1994. An SDS-FY test to evaluate quality of wheat for oriental noodles. J. Cereal Sci. 19:191-201.
3. Bloksma, A. H., and Bushuk, W. 1988. Rheology and chemistry of dough. Pages 131-217 in: Wheat Chemistry and Technology. Vol. II. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
4. Ciaffi, M., Tozzi, L., Borghi, B., Corbellini, M., and Lafiandra, D. 1996. Effect of heat shock during grain filling on the gluten protein composition of bread wheat. J. Cereal Sci. 24:91-100.
5. Cornish, G. B., Palmer, G. A., and Singh, N. K. 1991. Screening for wheat protein quality using SDS-PAGE. Pages 202-204 in: Cereals International. D. J. Martin and C. W. Wrigley, eds. RACI: Parkville, Australia.
6. Delwiche, S. R. 1998. Protein content of single kernels of wheat by near-infrared reflectance spectroscopy. J. Cereal Sci. 27:241-254.
7. Dick, J. W., and Quick, J. S. 1983. A modified screening test for rapid estimation of gluten strength in early-generation durum wheat breeding lines. Cereal Chem. 60:315-318.
8. Finney, K. F. 1984. An optimized, straight dough bread-making method after 44 years. Cereal Chem. 61:20-27.
9. Finney, K. F., and Shogren, M. D. 1972. A 10-gram mixograph for determining and predicting functional properties of wheat flours. Baker's Dig. 46(2):32-41.
10. Gaines, C. 1990. Influence of chemical and physical modification on soft wheat protein on sugar-snap cookie dough consistency, cookie size, and hardness. Cereal Chem. 67:73-77.
11. Gaines, C. S., Finney, P. L., and Rubenthaler, G. 1996. Milling and baking qualities of some wheats developed for Eastern or Northwestern regions of the United States and grown at both locations. Cereal Chem. 73:521-525.
12. Graybosch, R. A., Peterson, C. J., Shelton, D. R., and Baenziger, P. S. 1996. Genotypic and environmental modification of wheat flour composition in relation to end-use quality. Crop. Sci. 36:296-300.
13. Hazen, S. P., and Ward, R. W. 1997. Variation in grain functional quality for soft winter wheat. Crop Sci. 37:1086-1093.
14. Hoseney, R. C., ed. 1994. Principles of Cereal Science and Technology. Am. Assoc. Cereal Chem.: St. Paul, MN.
15. Kaldy, M. S., and Rubenthaler, G. L. 1987. Milling, baking, and physical-chemical properties of selected soft white winter and spring wheats. Cereal Chem. 64:302-307.
16. Lin, P.-Y. 1997. Uniqueness of club wheat vs. soft white wheat. Dissertation. Washington State University: Pullman, WA.
17. Lin, P.-Y., and Czuchajowska, Z. 1997. General characteristics and milling performance of club wheat vs. soft white winter wheat. Cereal Foods World 42:861-867.
18. Lorenzo, A., and Kronstad, W. E. 1987. Reliability of two laboratory techniques to predict bread wheat protein quality in nontraditional growing areas. Crop Sci. 27:247-252.
19. Mailhot, W. C., and Patton, J. C 1988. Criteria of wheat quality. Pages 69-90 in: Wheat Chemistry and Technology. II. Y. Pomeranz, ed AACC: St. Paul, MN.
20. McGuire, C. F., and McNeal, F. H. 1974. Quality response of 10 hard red spring wheat cultivars to 25 environments. Crop Sci. 14:175-178.
21. Mikhaylenko, G. G. 1999. Assessing environmental effects on quality of whole grain flour and end-use products of spring wheat grain. MS thesis. Washington State University: Pullman, WA.
22. Monsalve-Gonzalez, A., and Pomeranz, Y. 1993. Effect of spring and winter growth habitat on compositional, milling and baking characteristics of winter wheats. Cereal Chem. 70:354-359.
23. Mosleth, E., and Uhlen, A. K. 1991. Association between the composition of gliadins and HMW glutenin subunits and the gluten quality in wheat (T. Aestivum L.). Pages 112-128 in: Gluten Proteins 1990. W. Bushuk and R. Tkachuk, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
24. Pomeranz, Y. 1988. Composition and functionality of wheat flour components. Pages 219-370 in : Wheat Chemistry and Technology. Vol. II. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
25. Posner, E. S., and Hibbs, A. N. 1997. Wheat flour milling. AACC: St. Paul, MN.
26. Shogren, M. D., Pomeranz, Y., and Finney, K. F. 1981. Counteracting the deleterious effects of fiber in breadmaking. Cereal Chem. 58:142-144.
27. Souza, E., Tyler, J. M., Kephart, K. D., and Kruk, M. 1993. Genetic improvement in milling and baking quality of hard red spring wheat cultivars. Cereal Chem. 70:280-285.