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Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie‐Making Quality
Author(s) -
Geng Zhiming,
Zhang Pingping,
Yao Jinbao,
Yang Dan,
Ma Hongxiang,
RayasDuarte Patricia
Publication year - 2012
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 - 10.1094/cchem-05-12-0048-r
Subject(s) - farinograph , gluten , chemistry , food science
The relationship of solvent retention capacity (SRC) values with four solvents, alveograph and farinograph properties, and cookie‐baking performance was evaluated with 20 Chinese soft wheat genotypes, including four cultivars and 16 advanced lines grown in the 2009–2010 season. Significant positive correlations were observed between water SRC (WSRC), sodium carbonate SRC (SOSRC), lactic acid SRC, and sucrose SRC (SUSRC) values. WSRC, SUSRC, and SOSRC showed significant positive correlations with farinograph water absorption (WA), alveograph P (tenacity), and P / L (ratio of tenacity to extensibility). Cookie diameter was significantly correlated with wet gluten ( r = –0.491, P < 0.05), WSRC ( r = –0.882, P < 0.001), SUSRC ( r = –0.620, P < 0.01), SOSRC ( r = –0.712, P < 0.001), P ( r = –0.787, P < 0.001), L ( r = 0.616, P < 0.01), P/L ( r = –0.766, P < 0.001) and WA ( r = –0.620, P < 0.01), respectively. SRC values were effective predictors of cookie quality in Chinese soft wheat. Alveograph parameters were more closely correlated to cookie quality than were farinograph parameters.