Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products

• Published in: Cereal chemistry Vol. 84; no. 5; pp. 522 - 526
• Main Authors: Uthayakumaran, S, Barker, N, Batey, I.L, Dines, J, Miskelly, D, Wrigley, C.W
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01-09-2007; American Association of Cereal Chemists
• Subjects: baking quality; Biological and medical sciences; Cereal and baking product industries; crop quality; dough; Food industries; food processing quality; foods; Fundamental and applied biological sciences. Psychology; glutenins; measurement; new methods; noodles; protein content; soft white wheat; swelling (materials); swelling index for glutenin; wheat flour; wheat meal; Dough; Method; Quality; Soft wheat
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-84-5-0522

A flour miller must provide flour with the potential to produce dough properties suited to the specifications for food manufacturers involved with a range of food products. This difficult task could be simplified if grain of suitable dough-forming potential was segregated at harvest and delivered for milling. To achieve the identification of grain of suitable dough-quality potential, various published testing systems were adapted and evaluated using a total of 149 grain samples from five successive harvests to establish procedures that could be applied to "running samples", each representing the contents of a specific storage cell. Some of the methods proved to be inadequate for this purpose. The best possibilities were methods based on the swelling index for glutenin (SIG) principle. The SIG test, combined with grain-protein content, is suitable for screening large numbers of wheat meal samples, making it possible for mill buyers to select stored grain lots that will suit the flour dough strength specifications for specific customers and their food products.