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

Journal of Cereal Science

Volumn 38, Issue 2, 2003, Pages 205-215

  Tronsmo, K M ^a,b,d   Faergestad E M ^a   Schofield, J D ^c   Magnus, E M ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF READING   (United Kingdom)

^d DANONE RESEARCH   (France)

Author keywords

Crumb texture; Dobraszczyk Roberts dough inflation system; Form ratio; Loaf volume

Indexed keywords

TRITICUM AESTIVUM;

EID: 0041374160     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00027-4     Document Type: Article

References (30)

1. Alava, J.M., Millar, S.J., Salmon, S.E., 2001. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers. Journal of Cereal Science 33, 71-81.
2. Axford, D.W., Chamberlain, N., Collins, T.H., Elton, G.A.H., 1963. The Chorleywood process. Cereal Science Today 8, 265-270.
3. Brett, G.M., Mills, E.N.C., Tatham, A.S., Fido, R.J., Shewry, P.R., Morgan, M.R.A., 1993. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours. Theoretical and Applied Genetics 86, 442-448.
4. Dallmann, H., 1958. Porentabelle, Moritz Schäfer, Detmold, Germany.
5. Dobraszczyk, B.J., 1997. Development of a new dough inflation system to evaluate doughs. Cereal Foods World 42, 516-519.
6. Dobraszczyk, B.J., Roberts, C.A., 1994. Strain hardening and dough gas cell-wall failure in biaxial extension. Journal of Cereal Science 20, 265-274.
7. Færgestad, E.M., Magnus, E.M., Sahlström, S., Næs, T., 1999. Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing. Journal of Cereal Science 30, 61-70.
8. Færgestad, E.M., Molteberg, E.L., Magnus, E.M., 2000. Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. Journal of Cereal Science 31, 309-320.
9. Finney, K.F., Barmore, M.A., 1948. Loaf volume and protein-content of hard winter and spring wheats. Cereal Chemistry 25, 291-312.
10. Flæte, N.E.S., 2000. Allelic variation at the storage protein loci (Glu-1, Glu-3 and Gli-1) in Norwegian wheats (Triticum aestivum L.). Journal of Genetics and Breeding, 283-291.
11. Flæte, N.E.S., 2001. Identification of gliadins and low-molecular-weight glutenin subunits in wheat (Triticum aestivum L.) and their relation to protein quality. Dr Scient. Thesis, Agricultural University of Norway, Department of Horticulture and Crop Sciences
12. Kasarda, D.D., 1989. Glutenin structure in relation to wheat quality. In: Pomeranz, Y., (Ed.), Wheat Is Unique: Structure, Composition, Processing, End-use Properties and Products, American Association of Cereal Chemists, St Paul, MN, pp. 277-302.
13. Kilborn, R.H., Tipples, K.H., 1972. Factors affecting mechanical dough development. I. Effect of mixing intensity and work input. Cereal Chemistry 49, 34-47.
14. MacRitchie, F., 1984. Baking quality of wheat flours. In: Chichester, C.O., (Ed.), Advances in Food Research, Academic Press, London, pp. 201-277.
15. MacRitchie, F., 1992. Physiochemical properties of wheat proteins in relation to functionality. In: Kinsella, J.E., (Ed.), Advances in Food and Nutrition Research, Academic Press, London, pp. 1-87.
16. MacRitchie, F., Gupta, R.B., 1993. Functionality-composition relationships of wheat-flour as a result of variation in sulfur availability. Australian Journal of Agricultural Research 44, 1767-1774.
17. Magnus, E.M., Bräthen, E., Sahlström, S., Færgestad, E.M., Ellekjær, M.R., 1997. Effects of wheat variety and processing conditions in experimental bread baking studies by univariate and multivariate analyses. Journal of Cereal Science 25, 289-301.
18. Martens, H., Martens, M., 2000. Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Quality and Preference 11, 5-16.
19. Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M., 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture 40, 51-65.
20. Pomeranz, Y., 1988. Composition and functionality of wheat flour components. In: Pomeranz, Y., (Ed.), Wheat: Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN, pp. 219-370.
21. Roels, S.P., Cleemput, G., Vandewalle, X., Nys, M., Delcour, J.A., 1993. Bread volume potential of variable-quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chemistry 70, 318-323.
22. Shewry, P.R., Halford, N.G., Tatham, A.S., 1992. High molecular weight subunits of wheat glutenin. Journal of Cereal Science 15, 105-120.
23. Singh, N.K., Donovan, R., MacRitchie, F., 1990. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chemistry 67, 161-170.
24. Sontag-Strohm, T., Payne, P.I., Salovaara, H., 1996. Effect of allelic variation of glutenin subunits and gliadins on baking quality in the progeny of two biotypes of bread wheat cv Ulla. Journal of Cereal Science 24, 115-124.
25. Southan, M., MacRitchie, F., 1999. Molecular weight distribution of wheat proteins. Cereal Chemistry 76, 827-836.
26. Tronsmo, K.M., Færgestad, E.M., Longva, Å., Schofield, J.D., Magnus, E.M., 2002. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science 35, 235-248.
27. Tronsmo, K.M., Magnus, E.M., Baardseth, P., Schofield, J.D., Aamodt, A., Færgestad, E.M, 2003. Cereal Chem. (in press). Comparison of small and large deformation rheological properties of wheat dough and gluten.
28. Tronsmo, K.M., Magnus, E.M., Færgestad, E.M., Schofield, J.D, 2003. Cereal Chem. (in press). Relationships between gluten rheological properties and hearth loaf characteristics. Cereal Chem. (in press).
29. Uhlen, A.K., Magnus, E.M., Færgestad, E.M., Sahlström, S., Ringlund, K., 2000. Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread. In: Shewry, P.R., Tatham, A.S. (Eds.), Wheat Gluten (Proceedings of the 7th International Workshop on Wheat Gluten Proteins), Royal Society of Chemistry, Cambridge, UK, pp. 484-487.
30. van Vliet, T., Janssen, A.M., Bloksma, A.H., Walstra, P., 1992. Strain hardening of dough as a requirement for gas retention. Journal of Texture Studies 23, 439-460.