Open AccessBAKING PERFORMANCE OF 1BL/1RS SOFT RED WINTER WHEATS
Author(s) -
BARBEAU WILLIAM E.,
GRIFFEY CARL A.,
URIYO MARIA G.,
HARRIS CAROLYN H.,
JOHNSON JANET M.
Publication year - 2001
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2001.tb00596.x
Subject(s) - winter wheat , water holding capacity , chromosomal translocation , significant difference , agronomy , zoology , food science , chemistry , mathematics , biology , statistics , gene , biochemistry
Baking performance of nine 1BL/1RS soft red winter wheat (SRWW) lines and six non‐1BL/1RS lines was assessed during two crop years, 1995–96 and 1996–97, and at two locations, Blacksburg and Warsaw, Virginia. The 1BL/1RS flours produced cookies with significantly smaller diameters than non‐1BL/1RS flours (p ≤ 0.0026) across both growing years and locations. There was a highly significant negative correlation (r =−0.709) between cookie spread and alkaline water retention capacity (AWRC) of SRWW flours. Overall, there was no significant difference (p = 0.2552) in biscuit volume of 1BL/1RS and non‐1BL/1RS flours. There were no significant differences in cake volumes of 1BL/1RS and non‐1BL/1RS flours when data from both years and locations were combined, p = 0.0710; or when Blacksburg and Warsaw locations were considered separately, p = 0.2009 and 0.1882, respectively. Finally, there were no significant differences in the texture of cakes made from 1BL/1RS and non‐1BL/1RS flours regardless of growing year or location. These results suggest that the 1BL/1RS translocation significantly reduces the cookie spread of SRWW flours but has no significant impact on biscuit or cake quality.