How well do early-generation quality tests predict flour performance?

Canadian Journal of Plant Science

Volumn 84, Issue 1, 2004, Pages 71-78

  Kaur, K ^a   Lukow, O M ^a   Preston, K R ^b   Malcolmson, L J ^c  

^a Cereal Research Centre   (Canada)

^b GRAIN RESEARCH LABORATORY   (Canada)

^c Canadian International Grains Institute   (Canada)

Author keywords

Early generation test; Farinograph; Mixograph; Pilot scale commercial baking; Protein content

Indexed keywords

QUALITY CONTROL;

EID: 2342628584     PISSN: 00084220     EISSN: None     Source Type: Journal    
DOI: 10.4141/P03-071     Document Type: Article

References (23)

1. American Association of Cereal Chemists. 2000. Approved methods of the AACC. 10th ed. Method 44-15A; Method 08-01; Method 54-21. The Association, St. Paul, MN.
2. Baker, R. J. and Campbell, A. B. 1971. Evaluation of screening tests for quality of bread wheat. Can. J. Plant Sci. 51: 449-455.
3. Chamberlain, N., Collins, T. H. and Elton, G. A. E. 1965. The Chorleywood bread process. Cereal Sci. Today 10: 412, 414, 457.
4. Finney, K. F. and Shogren, M. D. 1972. A ten-gram mixograph for determining and predicting functional properties of wheat flours. Baker's Dig. 46: 32-35, 38-42, 77.
5. Gras, P. W. and O'Brien, L. 1992. Application of a 2-gram mixograph to early-generation selection for dough strength. Cereal Chem. 69: 254-257.
6. Graybosch, R. A., Peterson, C. J., Hareland, G. A., Shelton, D. R., Olewnik, M. C., He, H. and Stearns, M. M. 1999. Relationship between small-scale wheat quality assay and commercial test bakes. Cereal Chem. 76: 428-433.
7. Hazelton, J. L., Chung, O. K., Eastman, J. J., Lang, C. E., McCluskey, P. J., Miller, R. A., Shipman, M. A. and Walker, C. E. 1997. Regression equation for predicting absorption for 2-g direct drive mixograph. Cereal Chem. 74: 400-402.
8. Lorenz, K. 1984. Special uses and techniques of the farinograph. Pages 33-37 in B. L. D'Appolonia and W. H. Kunerth, eds. The farinograph handbook. American Association of Cereal Chemists, Inc., St. Paul, MN.
9. Lukow, O. M. 1991. Screening of bread wheats for milling and baking quality: a Canadian perspective. Cereal Foods World 36: 497-501.
10. Lukow, O. M. and Preston, K. R. 1998. Effect of protein content on wheat quality. Pages 48-52 in D. B. Fowler, W. E. Gedes, A.M. Johnston, and K.R. Preston, eds. Wheat protein production and marketing. University of Saskatchewan, Saskatoon, SK.
11. MacRitchie, F. 1992. Physicochemical properties of wheat proteins in relation to functionality. Adv. Food Nutr. Res. 36: 1-87.
12. Chamberlain, N., Collins, T. H. and Elton, G. A. E. 1965. The Chorleywood bread process. Cereal Sci. Today 10: 412, 414, 457.
13. Oliver, J. R. and Allen, H. M. 1992. The prediction of bread baking performances using the farinograph and extensograph. J. Cereal Sci. 15: 79-89.
14. Pon, C. R., Lukow, O. M. and Buckley, D. J. 1989. A multi-channel, computer-based system for analyzing dough rheology. J. Text Stud. 19: 343-360.
15. Preston, K. R. and Kilborn, R. H. 1984. Dough rheology and the farinograph. Pages 38-42 in B. L. D'Appolonia and W. H. Kunerth, eds. The farinograph handbook. American Association of Cereal Chemists, Inc., St. Paul, MN.
16. Preston, K. R and Dexter, J. E. 1994. Canadian short process bread: potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat. Can. J. Plant Sci. 74: 71-78.
17. Preston, K. R., Mydlo, E. and Kilborn, R. H. 1984. Remix and remix-to-peak baking methods: effects of fermentation time and salt on baking properties of a Canadian bread wheat. Can. Inst. Food Sci. Technol. 17: 260-265.
18. Preston, K. R, Lukow, O. M. and Morgan, B. 1992. Analysis of relationships between flour quality properties and protein fractions in a world wheat collection. Cereal Chem. 69: 560-567.
19. Tipples, K. H., Meredith, J. O. and Holas, J. 1978. Factors effecting farinograph and baking absorption. II. Relative influence of flour components. Cereal Chem. 55: 652.
20. Uthayakumaran, S., Gras, P. W., Stoddard, F. L. and Bekés, F. 1991. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem 76: 389-394.
21. Yamada, Y. and Preston, K. R. 1992. effects of individual oxidants on oven rise and bread properties of Canadian short process bread. J. Cereal Sci. 15: 237-251.
22. Yamada, Y. and Preston, K. R. 1994. Sponge-and-dough bread: effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour. Cereal Chem. 71: 297-300.
23. Zounis, S. and Quail, K. J. 1997. Predicting test bakery requirements from laboratory mixing tests. J. Cereal Sci. 25: 185-196.