Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

Food Chemistry

Volumn 158, Issue , 2014, Pages 48-55

  Kaur, Amritpal ^a,b   Singh, Narpinder ^a,b   Kaur, Seeratpreet ^a,b   Ahlawat, Arvind Kumar ^a,b   Singh, Anju Mahendru ^a,b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Cookie; Dough; Flour; Mixograph; Rheology; Solvent retention capacity

Indexed keywords

RHEOLOGY; SODIUM; SOLVENTS;

COOKIE; DOUGH; FLOUR; MIXOGRAPH; SOLVENT RETENTION CAPACITY;

GRAIN (AGRICULTURAL PRODUCT);

GLUTEN; GLUTENIN; LACTIC ACID; SOLVENT; SUCROSE; WATER;

ALPHA HELIX; ARTICLE; BETA SHEET; CENTRIFUGATION; CONTROLLED STUDY; CULTIVAR; DOUGH; FLOUR; FLOW KINETICS; FLOW MEASUREMENT; GRAIN; GRAIN HARDNESS; INDIA; INFRARED SPECTROSCOPY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; PROTEIN SECONDARY STRUCTURE; SEDIMENTATION; SOLVENT RETENTION CAPACITY; WATER ABSORPTION; WATER RETENTION; WEIGHT; WHEAT; ANALYSIS; CEREAL; CHEMISTRY;

CEREALS; FLOUR; RHEOLOGY; SOLVENTS; TRITICUM; WATER;

EID: 84896538041     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.096     Document Type: Article

References (31)

1. AACC (2000). Method 10-50D, Baking Quality of Cookie Flour. Approved Methods of the American Association of Cereal Chemists, 10th ed. AACC, St. Paul.
2. A.M. Abboud, G.L. Rubenthaler, and R.C. Hoseney Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality Cereal Chemistry 62 1985 130 133
3. D.M. Byler, and H. Susi Examination of the secondary structure of proteins by deconvolved FTIR spectra Biopolymers 25 1986 469 487
4. A. Colombo, G. Pérez, P. Ribotta, and A. León 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 48 2008 775 780
5. C.G. Gaines Associations among soft wheat flour particle size, protein content, chlorine response, kernel hardness, milling quality, white layer cake volume, and sugar-snap cookie spread Cereal Chemistry 62 1985 290 292
6. C.S. Gaines Collaborative study of methods for solvent retention capacity profiles (AACC method 56-11) Cereal Foods World 45 2000 303 306
7. C.S. Gaines Prediction of sugar-snap cookie diameter using sucrose solvent retention capacity, milling softness, and flour protein content Cereal Chemistry 81 2004 549 552
8. M.J. Guttieri, D. Bowen, D. Gannon, K. O'Brien, and E. Souza Solvent retention capacities of irrigated soft white spring wheat flours Crop Science 41 2001 1054 1061
9. M.J. Guttieri, R. McLean, S.P. Lanning, L.E. Talbert, and E.J. Souza Assessing environmental influences on solvent retention capacities of two soft white spring wheat cultivars Cereal Chemistry 79 2002 880 884
10. L.C. Haynes, A.D. Bettge, and L. Slade Soft wheat and flour products methods review: Solvent retention capacity equation correction AACC International Report 54 2009 174 175
11. A. Kaur, N. Singh, A.K. Ahlawat, S. Kaur, A. Singh, and H. Chauhan et al. Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS) Food Research International 53 2013 63 72
12. B.S. Khatkar, A.E. Bell, and J.D. Schofield The dynamic rheological properties of glutens and gluten subfractions from wheat of good and poor bread-making quality Journal of Cereal Science 22 1995 29 44
13. A.M. Kiszonas, E.P. Fuerst, and C.F. Morris A Comprehensive survey of soft wheat grain quality in U.S. germplasm Cereal Chemistry 90 2013 47 57
14. M. Kweon, L. Slade, H. Levine, and D. Gannon Solvent retention capacity (SRC). Cookie- vs. cracker-baking-What's the difference? Flour functionality requirements explored by SRC and alveography Critical Reviews in Food Science and Nutrition 54 2014 115 138
15. M. Kweon, L. Slade, and H. Levine Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding - A Review Cereal Chemistry 88 2011 537 552
16. J.P. Martinant, Y. Nicolas, A. Bouguennec, Y. Popineau, L. Saulnier, and G. Branlard Relationships between mixograph parameters and indices of wheat grain quality Journal of Cereal Science 27 1998 179 189
17. M. Moiraghi, L. Vanzetti, C. Bainotti, M. Helguera, A. León, and G. Pérez Relationship between soft wheat flour physicochemical composition and cookie-making performance Cereal Chemistry 88 2011 130 136
18. C.F. Morris, and S.P. Rose Wheat R.J. Henry, P.S. Kettlewell, Cereal grain quality 1996 Chapman and Hall London
19. B. Parey, and J.A. Delcour The role of wheat flour constituents, sugar and fat low moisture cereal based products: A review on sugar-snap cookies Food Science and Nutrition 48 2008 824 839
20. I. Pasha, F. Anjum, and M. Butt Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality LWT - Food Science Technology 42 2009 418 423
21. D. Ren, C.E. Walker, and J.M. Faubion Correlating dough elastic recovery during sheeting with flour analyses and rheological properties Journal of the Science of Food and Agriculture 88 2008 2581 2588
22. D.E. Rogers, R.C. Hoseney, G.L. Lookhart, S.P. Curran, W.D. Lin, and R.G. Sears Milling and cookie baking quality of near isogenic lines of wheat differing in kernel hardness Cereal Chemistry 70 1993 183 187
23. Shevkani, K.; Kaur, A.; Singh, G.; Singh B.; & Singh, N. (2014). Composition, rheological and extrusion behaviour of fractions produced by three successive reduction dry milling of corn. Food and Bioprocess Technology. http://dx.doi.org/10.1007/s11947-013-1194-5.
24. M.D. Shogren A short history of the mixograph Cereal Foods Worlds 35 1990 480 482
25. Shuey, W.C.; (1984). Interpretation of the farinogram. In: The Farinograph handbook, 3rd Edition. B.L.D' Appolnia and W.H. Kunerth (eds.). American Association of Cereal Chemists, St. Paul, MN.
26. S. Singh, and N. Singh Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties Food Research International 43 2010 2277 2283
27. S. Singh, and N. Singh Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties Food Hydrocolloids 33 2013 342 348
28. S. Singh, N. Singh, and F. MacRitchie Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat cultivars Food Hydrocolloids 25 2011 19 24
29. L. Slade, and H. Levine Water and glass transition. Dependence of the glass transition on composition and chemical structure. Special implication for flour functionality in cookie baking Journal of Food Engineering 22 1994 143 188
30. P. Wang, L. Xu, M. Nikoo, D. Ocen, F. Wu, and N. Yang et al. Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions Food Hydrocolloids 35 2014 238 246
31. Z.S. Xiao, S.H. Park, O.K. Chung, M.S. Caley, and P.A. Seib Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough bread making quality Cereal Chemistry 83 2006 465 471