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Title: Milling and Baking Qualities of Weathered Soft Wheats

item Kweon, Meera
item Donelson, Thomas

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 7/1/2010
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The effects of weathered/pre-harvested sprouted soft wheats on milling and baking qualities were explored with 12 soft wheat cultivars. Weathered/pre-harvested sprouted wheats increased break flour yield, but significantly decreased test weight. The relationships between falling number and a-amylase activity for whole meal and flour were exponential. Weathered/pre-harvested sprouted wheats decreased falling number and increased a-amylase activity. RVA starch pasting profiles of the flour samples at different harvest times showed 4 categories of behavior, which were dependent on genotype. SRC results for the flour samples showed a small increase in sucrose values and a large increase in lactic acid values with delayed harvest time, which indicated the effects on arabinoxylan and glutenin. Although pancake formula in low sugar concentration and high total solvent is favorable for enzyme reaction, weathered /pre-harvested sprouted wheats did not impact the flow behavior of pancake batters and pancake geometry when damaged starch content was low. As expected, the effects of weathered/pre-harvested sprouted wheats on the baking performance of cookies or crackers (using a model formula without enzymes) were negligible due to unfavorable environment for enzyme. But, the effect on Japanese-type sponge cake was dramatic and dependent on genotype.