|Liu, Ya -|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: September 11, 2009
Publication Date: September 13, 2009
Citation: Liu, Y., Hareland, G.A., Ohm, J. 2009. Dough Rheology and Breadmaking Traits of Flour Mill Streams from a Hard Spring Wheat and Relationships to Sulfur Content and Protein Size Distribution. Meeting Abstract. Available http://www.aaccnet.org/meetings/2009/abstracts/o09ma39.htm Technical Abstract: Knowledge of the differences in quality traits among individual flour mill streams (FMS) provides more precise blending techniques that would meet customer’s flour specifications. The aim of this study was to evaluate differences in dough rheology and breadmaking traits among FMS and their relationships to sulfur content and protein size distribution. Three break and three reduction FMS were obtained from Buhler laboratory milling trials of the hard red spring wheat variety Glenn that was grown at two locations. Nitrogen and sulfur contents were analyzed by the LECO combustion analyzer. Protein size distribution was analyzed by size exclusion HPLC. Dough mixing and rheology characteristics were determined by farinograph and extensigraph, respectively. Bread quality was evaluated by C-cell digital imaging. The break FMS had higher nitrogen and sulfur contents than the reduction FMS. The third break FMS had the highest nitrogen and sulfur contents among FMS but poor breadmaking quality in addition to high ash content. Partial correlations using ash content as a partial variable indicated that sulfur content had greater associations with bread loaf volume, farinograph development time, and dough rheology properties than nitrogen content in FMS. SDS unextractable high molecular weight polymeric proteins showed greater correlations with dough extensibility and resistance to extension, farinograph development time, and bread loaf volume than the other unextractable protein fractions separated by size exclusion HPLC. Bread traits measured by C-cell imaging also had significant correlations with SDS unextractable high molecular weight polymeric proteins. Results from this study indicated that FMS were significantly different in quality traits; and sulfur content and protein size distribution in FMS affected dough properties and breadmaking quality.