|Park, Seok-Ho - KANSAS STATE UNIV|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 15, 2004
Publication Date: September 19, 2004
Citation: Caley, M.S., Park, S., Chung, O.K. 2004. A micro-baking procedure: its relation to pup straight-dough and pound sponge and dough baking methods. Abstract No. 226. Page 122 in Program Book of the 89th Annual Meeting of the AACC. Technical Abstract: A micro-baking (MB) procedure of 10-g flour is an invaluable analytical tool for special research projects, including some unique germplasm, at the Hard Winter Wheat Quality Laboratory. We use the pup straight dough (PSTD) method of 100-g flour, as a routine method for testing hard winter wheat (HWW) breeding lines. In addition, we have the pound sponge and dough (PS&D) method, most commonly used at the baking industry, of 300-g flour to test wheat breeding lines at the advanced stages, just prior to its release, such as lines entered into the Wheat Quality Council (WQC) testing. The objective of this study was to investigate the relationships of those three baking methods. We used 51 flours (18 HWW and 33 hard spring wheat) from lines harvested in 2003 and entered into the 2004 WQC testing. Many bake parameters of the MB procedure were highly significantly correlated to that of other two procedures including: the water absorption (WA) of MB to the PSTD-WA (r = 0.99) and PS&D-WA (r = 0.97); the mix time (MT) of MB to the PSTD-MT (r = 0.97) and PS&D-MT (r = 0.70); the loaf volume (LV) of the MB to the PSTD-LV (r = 0.91) and PS&D-LV (r = 0.75); and the crumb grain score (CGS) of MB to the PSTD-CGS (r = 0.58, P < 0.0001) and the PS&D-CGS (r = 0.43, P < 0.005). The MB parameters were related more closely to the pup than to the pound procedures, in part, due to the same straight-dough formula between the MB and the PSTD procedures.