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United States Department of Agriculture

Agricultural Research Service

Title: Comparison of Pup Straight Dough Method with Pound Sponge and Dough Method and Pup Sponge and Dough Method

item Caley, Margo
item Chung, Okkyung
item Haden, Zina

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 1, 2003
Publication Date: September 28, 2003
Citation: Caley, M.S., Chung, O.K., Park, S.H., Haden, Z.L. 2003. Comparison of pup straight dough method with pound sponge and dough method and pup sponge and dough method. Program Book of the 88th AAACC Annual Meeting. Abstract No. 292. p.129-130. Meeting Abstract.

Interpretive Summary: Abstract for the AACC Annual Meeting to be held September 28 - October 2, 2003, in Portland, OR

Technical Abstract: Experimental test baking at Hard Winter Wheat Quality Lab of GMPRC has used the pup straight dough method (PSTD) since 1937 to investigate the potential of flour quality for white pan bread using early generation wheat progenies from breeders. This method may seem at odds with the commercial bread baking industry which uses the pound sponge and dough method (PSD) as the bread baking method of choice. This study is to compare the baking results among PSTD, PSD, and pup sponge and dough method, and to find out if baking results from PSTD could be used for predicting baking results from other two methods. We used 47 flours (26 Hard Red Winter and 21 Hard Red Spring) from Wheat Quality Council grown in 2002. Significant correlations were observed in crumb grain score (r=0.58, P<0.0001) and loaf volume (r=0.85) between PSTD and PSD. Predicting equation for loaf volume of PSD was obtained (R2 = 0.92) by stepwise multiple regression analysis using baking parameters of PSTD. Considering longer process and larger amount of flour required for PSD, PSTD is fast, simple, yet potent method. Pup sponge and dough method is under investigation.

Last Modified: 4/19/2015
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