A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 775-780

  Colombo, A ^a   Perez G T ^a   Ribotta, P D ^a,b   Leon A E ^a,b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

Author keywords

Bread; Cookie; Predictive tests; Wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 54849410436     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.05.003     Document Type: Article

References (35)

1. AACC. Approved Methods of American Association of Cereal Chemists. 10th ed. (2000), The Association, St. Paul, MN, USA
2. Axford D.W.E., McDermott E.E., and Redman D.G. Note on the sodium dodecyl sulfate test of breadmaking quality: comparison with Pelshenke and Zeleny tests. Cereal Chemistry 56 (1979) 582-584
3. Biliaderis C.G., Izydorczyk M.S., and Rattan O. Effect of arabinoxylans on bread-making quality of wheat flours. Food Chemistry 5 (1995) 165-171
4. Blackman J.A., and Gill A.A. A comparison of some small-scale tests for breadmaking quality in wheat breeding. Journal of Agricultural Science 95 (1980) 29-34
5. Bloksma A., and Bushuk W. Rheology and chemistry of dough. In: Pomeranz Y. (Ed). Wheat, Chemistry and Technology. third ed. (1988), AACC, St. Paul, MN 131-217
6. Carter B.P., Morris C.F., and Anderson J.A. Optimizing the SDS sedimentation test for end-use quality selection in a soft white and club wheat breeding program. Cereal Chemistry 76 (1999) 907-911
7. Cuniberti M. Wheat and soybean quality labs. Variety quality groups (2005). http://www.aaprotrigo.org/tecnologia/variety_quality_groups.htm (accessed November 2007)
8. Dick J., and Quick J. A modified screening test for rapid estimation of gluten strength in early-generation durum wheat breeding lines. Cereal Chemistry 60 (1983) 315-318
9. Eckert B., Amend T., and Belitz H.D. The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A 196 (1993) 122-125
10. Færgestad E.M., Magnus E.M., Sahlström S., and Næs T. Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing. Journal of Cereal Science 30 (1999) 61-70
11. Gaines C.S. Collaborative study of methods for solvent retention capacity profiles. Cereal Foods World 45 (2000) 303-306
12. Gaines C.S., Frégeau Reid J., Vander Kant C., and Morris C.F. Comparison of methods for gluten strength assessment. Cereal Chemistry 83 (2006) 284-286
13. Guttieri M.J., Becker C., and Souza E. Application of wheat meal solvent retention capacity tests within soft wheat breeding populations. Cereal Chemistry 81 (2004) 261-266
14. Guttieri M.J., Bowen D., Gannon D., ÓBrien K., and Souza E. Solvent retention capacities of irrigated soft white spring wheat flours. Crop Science 41 (2001) 1054-1061
15. Guttieri M.J., McLean R., Lanning S.P., Talbert L.E., and Souza E. Assessing environmental influences on solvent retention capacities of two soft white spring wheat cultivars. Cereal Chemistry 79 (2002) 880-884
16. Guttieri M.J., and Souza E. Sources of variation in the solvent retention capacity test of wheat flour. Crop Science 43 (2003) 1628-1633
17. Hamer R.J., Weegels P.L., and Marseille J.P. Prediction of the breadmaking quality of wheat: the use of HMW glutenin-A subunit based quality scoring systems. Journal of Cereal Science 15 (1992) 91-102
18. Hashimoto S., Shogren M.D., and Pomeranz Y. Cereal pentosans: estimation and significance. I. Pentosans in wheat and milled wheat products. Cereal Chemistry 64 (1987) 30-34
19. Hoseney R.C. Principles of Cereal Science and Technology. second ed. (1994), AACC, St. Paul, MN
20. Huebner F.R., Bietz J.A., Nelsen T., Bains G.S., and Finney P.L. Soft wheat quality as related to protein composition. Cereal Chemistry 76 (1999) 650-655
21. Kitterman J.S., and Rubenthaler G.L. Assessing the quality of early generation wheat selections with the micro AWRC test. Cereal Science Today 16 (1971) 313-316
22. León A.E., Rubiolo A., and Añón M.C. Use of triticale in cookies: quality factors. Cereal Chemistry 73 (1996) 779-784
23. Lezcano E. Cadenas Alimentarias: Galletitas Industriales. Alimentos Argentinos (2004). http://www.alimentosargentinos.gov.ar/0-3/farina/Galletitas_indust_2006/galletitas_industriales.htm (accessed November 2007)
24. Lupano C., and Añon M. Characterization of triticale protein. Cereal Chemistry 62 (1985) 174-178
25. Moiraghi M., Ribotta P.D., Aguirre A.V., Pérez G.T., and León A.E. Análisis de la aptitud de trigo pan para la elaboración de galletitas y bizcochuelos. Agriscientia 22 (2005) 47-54
26. Ram S., and Singh R.P. Solvent retention capacities of Indian wheats and their relationship with cookie making quality. Cereal Chemistry 81 (2004) 128-133
27. Roccia P., Moiraghi M., Ribotta P.D., Pérez G.T., Rubiolo O.J., and León A.E. Use of solvent retention capacity profile to predict the quality of triticale flours. Cereal Chemistry 83 (2006) 243-249
28. Roels S.P., Cleemput G., Vandewalle M., Nys M., and Delcour J.A. 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 (1993) 318-323
29. Shogren M.D., Hashimoto S., and Pomeranz Y. Cereal pentosans: their estimation and significance. II. Pentosans and breadmaking characteristics of hard red winter wheat flours. Cereal Chemistry 64 (1987) 35-38
30. Slaughter D.C., Norris K.H., and Hruschka W.R. Quality and classification of hard red wheat. Cereal Chemistry 69 (1992) 428-432
31. Wang C., and Kovacs M.I.P. Swelling index of glutenin test. II. Application in prediction of dough properties and end-use quality. Cereal Chemistry 79 (2002) 190-196
32. Weegels P.L., Hamer R.J., and Schofield J.D. Functional properties of wheat glutenin. Journal of Cereal Science 23 (1996) 1-18
33. Wieser H., and Kieffer R. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. Journal of Cereal Science 34 (2001) 19-27
34. Wieser H., Hsam S.L.K., and Zeller F.J. Relationship between the qualitative and quantitative compositions of gluten protein types and technological properties of synthetic hexaploid wheat derived from Triticum durum and Aegilops tauschii. Cereal Chemistry 80 (2003) 247-251
35. Xiao Z.S., Park S.H., Chung O.K., Caley M.S., and Seib P.A. Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough breadmaking quality. Cereal Chemistry 83 (2006) 465-471