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The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars
Author(s) -
Tozatti Patricia,
Güldiken Burcu,
Fleitas María C.,
Chibbar Ravindra N.,
Hucl Pierre,
Nickerson Michael T.
Publication year - 2020
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10324
Subject(s) - glutenin , gluten , cultivar , food science , rheology , gliadin , chemistry , composition (language) , wheat flour , absorption of water , plant protein , agronomy , botany , biology , materials science , composite material , protein subunit , biochemistry , linguistics , philosophy , gene
Background and objectives The overall goal of this research was to understand the interrelationships between wheat quality, grain and flour composition, and dough rheology for a range of commercially grown Canadian wheat ( Triticum aestivum L.) cultivars (×25) within different wheat market classes. Findings Cultivar type varied in proximate analyses, which directly impacted dough handling parameters. Micro‐doughLAB absorption was positively correlated with protein content, grain hardness, wet gluten, and dry gluten content, and was negatively correlated with the gluten performance index. Strong and significant correlation was found between gluten properties, flour composition, and dough strength measurements. Conclusions Protein and gluten properties, in particular, significantly impacted dough strength measurements. Cultivars displaying stronger gluten strengths may result in dough with better dough handling properties. Significance and novelty The study provides useful information about 25 commercially grown Western Canadian wheat cultivars with a range of gluten strength, and their relation to their glutenin and gliadin subunit composition, and dough handling properties.