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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #225914

Title: Modification of Extensigraph Dough Preparation Method Developed for Wheat Breeding Lines and Commercial Wheat

item Chen, Yuanhong - Richard
item Seabourn, Bradford

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/21/2008
Publication Date: 9/21/2008
Citation: Chen, Y.R., Seabourn, B.W., Xie, F. 2008. Modification of Extensigraph Dough Preparation Method Developed for Wheat Breeding Lines and Commercial Wheat. [abstract]. Cereal Foods World. 53:A53.

Interpretive Summary:

Technical Abstract: Dough rheological characteristics - resistance to extension and extensibility, are very important wheat flour quality traits for the milling and baking industries, and for new wheat varietal selection in wheat breeding programs. Current available techniques or test methods, such as the AACCI extensigraph standard method or the small-scale TA-XT2 Kieffer method, have some limitations with respect to flour sample size, testing time, water absorption, sample throughput, data interpretation, and results. A modified extensigraph test method utilizing 100 g flour and 2 g salt and adapting 50-g Farinograph optimum water absorption for dough prepared in a 100-g mixer with an orbital speed of 86 rpm was developed to measure dough rheological characteristics. The dough is mixed until it is fully developed. Mix time was much shorter and dough preparation was much easier in the 100-g mixer than that in the 300-g Farinograph. Data generated by the modified method is highly correlated with data obtained by the standard extensigraph method (AACC method 54-10). The correlation coefficients (r) for 93 pairs of each of six extensigraph dough characteristics of 31 different tested wheat samples, grown in Texas, Oklahoma, Kansas, Colorado, Nebraska, South Dakota and Montana were 0.95 for resistance to extension, 0.93 for maximum resistance to extension, 0.80 for extensibility, 0.93 for ratio of resistance to extension to extensibility, 0.92 for ratio of maximum resistance to extension to extensibility and 0.81 for the area under the curve. There were also significant correlation coefficients for the data of extensigraph dough characteristics evaluated at each of three tests (30, 60 and 90 min.) between the modified and standard methods. Therefore, themodified extensigraph test method is a useful and valuable alternative for wheat breeding programs, milling and baking industries, crop quality surveys, and wheat quality research due to its smaller flour sample requirement and the reduced time required for dough preparation.