Open AccessEXAMINATION OF RELATIONSHIPS BETWEEN THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF SELECTED SOFT WHEAT FLOURS
Author(s) -
URIYO MARIA G.,
BARBEAU WILLIAM E.,
GRIFFEY CARL A.,
RANCOURT JAMES
Publication year - 2004
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.1745-4557.2004.tb00653.x
Subject(s) - farinograph , absorption of water , food science , rheology , tenderness , mathematics , wheat flour , chemistry , composite material , materials science
Results of farinograph and dough stickiness testing of seven 1BL/1RS positive and five 1BL/1RS negative soft, red, winter wheats (SRWW) were correlated with baking performance data. Biscuit volume was not significantly correlated with any farinograph parameters or with dough stickiness. Significant negative correlations were found between the diameters of cookies baked from SRWW flours and their farinograph percent water absorption, r =−0.825 (P < 0.01) and arrival times, r =−0.476 (P ≤ 0.05). Cake volume was negatively correlated with percent water absorption values of SRWW flours, r =−0.494 (P ≥ 0.05). Dough stickiness was positively correlated with cake tenderness, r = 0.486 (P ≥ 0.05). Significant positive correlations were also found between the cake tenderness of SRWW when grown in one of two locations, Blacksburg, Virginia, and farinograph departure times, r = 0.751 (P ≥ 0.05), and mixing stabilities, r = 0.749 (P ≥ 0.05). The results suggest that although bakers may encounter problems in using 1BL/1RS translocated SRWW flours in cookies because of reduced cookie spread, these flours can be successfully incorporated into biscuits and cakes.