|Seabourn, Bradford - Brad|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/16/2004
Publication Date: 9/19/2004
Citation: Seabourn, B.W., Xie, F., Chung, O.K. 2004. Rapid determination of dough-mixing requirement for early generation breeding lines by ft-hatr mid-infrared (ir) spectroscopy. Abstract No. 368 in: 2004 AACC Annual Meeting Program Book. p.155. Meeting Abstract.
Technical Abstract: The optimum mix time (MT) in a wheat flour-water (dough) system is an important rheological property to wheat breeders in screening germplasm and early generation breeding lines for end-use functionality, i.e. bread quality. The traditional method of choice in the U.S. for screening hard winter wheat breeding lines, based on optimum MT, is the mixograph (MIXO), which is largely time-consuming in its method and somewhat subjective in its interpretation, especially with regard to mixing tolerance. In previous work, the authors showed the potential of using FT-HATR mid-IR spectroscopy as an objective measure to estimate wheat flour MT early in the dough mixing cycle. Seventeen HRW wheat flours with varying protein contents (~11-14%) and MT's (1.63 - 7.38 min) were used in this preliminary study. Doughs (3 replicates each) were scanned in the amide III region of the mid-IR (4000 - 700 cm-1) by FT-HATR immediately after being mixed with a MIXO for 1 min. The ratio of the second derivative band areas at 1335 cm-1 ( -helix) and 1242 cm-1 ( -sheet) was highly correlated to optimum MT as determined by the MIXO (R squared = 0.81). Results obtained from this study indicated that this method has tremendous potential to rapidly determine optimum MT very early in the mixing process, solely based upon the chemistry of the system, with specific application to screening samples in breeding programs.