Author
 |
Gaines, Charles |
|
Submitted to: Cereal Foods World
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 3/15/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Most common tests used to predict the quality of soft wheats for commercial baking quality were not designed for that specific purpose. They developed from laboratory tests designed to evaluate breeders samples of wheat (often hard X soft crosses) and were not oriented towards any specific commercial products. There is a need for diagnostic tests that can profile wheat flours to predict the resultant quality of many specific baked products made from that wheat. Four such tests were studied by nine laboratories. The tests were concluded to be sufficiently and properly standardized for inter-laboratory use. The methods utilize four different solvents, each of which identifies specific flour qualities that are important in commercial baking. The results of the four tests are used to determine a quality profile for a flour and that profile is compared to the performance of the flour in the bakery. Once those profiles are identified, breeders will know for which type of product their new lines may be best suited. Millers will be better able to blend wheats to mill flour for more specific products than they currently can do. Bakers will be able to make more specific purchasing specifications for the flours they require. Technical Abstract: Most common tests used to predict the quality of soft wheats for commercial baking quality were not designed for that specific purpose. They developed from laboratory tests designed to evaluate breeders samples of wheat (often hard X soft crosses) and were not oriented towards any specific commercial products. There is a need for diagnostic tests that can profile wheat flours to predict the resultant quality of many specific baked products made from that wheat. Four such solvent retention capacity (SRC) tests were studied by nine laboratories. The Soft Wheat Flour Committee concluded the SRC tests are sufficiently and properly standardized for inter-laboratory use. Coefficients of variation were low. Inter-laboratory variance was higher than inner- laboratory variance. A study of recombinant inbred lines showed the SRC values identified those characteristics that they are designed to evaluate. Variously, they are the influence of pentosan content, starch damage, glutenin strength and general water retention. The methods utilize four different solvents (water, 50% sucrose, 50% sodium carbonate and 5% lactic acid) each of which identifies specific flour qualities that are important in commercial baking. The results of the four tests are used to determine a quality profile for a flour and that profile is compared to the performance of the flour in the bakery. Once those profiles are identified, breeders will know for which type of product their new lines may be best suited. Millers will be better able to blend wheats to mill flour for more specific products than they currently can do. Bakers will be able to make more specific purchasing specifications for the flours they require. |
