Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 4/28/2004
Publication Date: 9/19/2004
Citation: Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2004. Testing four solvents for solvent retention capacity (src) in hard winter wheat flour and their use in a regression equation to predict bread loaf volume. Abstract No. 224. Page 122 in: Program Book of the 89th Annual Meeting of the AACC. Interpretive Summary:
Technical Abstract: We investigated the suitability of SRC in assessing hard winter wheat (HWW) product quality. We measured the SRC values of 116 HWW samples with 5% lactic acid (LA), 50% sucrose (SU), 5% sodium carbonate (SC) and water. We also tested quality parameters using methods such as SKCS, NIR spectroscopy, mixograph (Mixo), SDS sedimentation (SD), and breadmaking. The SRC values were highly dependent on the wheat/flour protein content, SK weight, diameter, and hardness, and 1,000 kernel weight. Bread loaf volume (LV) was most significantly correlated with the SRC by LA, followed by SU, and least by SC and water. Mixo-mix tolerance was correlated significantly with LA-SRC. The time x-value of Mixo was notably correlated with LA-SRC and bread LV (R squared). SDS-SD volume and LA-SRC were both good indicators of LV. A prediction model for LV (R squared) was developed by stepwise multiple regression analysis of the wheat and flour quality parameters plus the LA-SRC values of the 116 samples in the calibration set. An R squared value of 0.78 was observed for the validation set of 41 randomly chosen samples. The inclusion of 5% LA-SRC value in the prediction model significantly increased R squared of both calibration and validation sets from 0.64 and 0.74, respectively, to 0.78. Among the four solvents, 5% LA proved best for assessing HWW product quality, LV.