Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/18/2015
Publication Date: 11/1/2015
Publication URL: http://handle.nal.usda.gov/10113/61743
Citation: Chen, Y.R., Seabourn, B.W., Herald, T.J. 2015. Modified dough preparation for Alveograph analysis with limited flour sample size. Cereal Chemistry. 92(6):565-569.
Interpretive Summary: Problem: Dough biaxial extensional characteristics evaluated using a standard alveograph method requiring 250 g flour predict wheat quality and wheat-based end-product quality, but small sample size of wheat breeding lines and some wheat researches with limited amount of flour exclude the standard method for the dough extensional test. Wheat breeders would be interested in the extensional test if the test would be available for small sample size because the extensional test would bring a good approach to plant breeders to select lines from one generation to next for development of new wheat cultivars for specific end products. Accomplishment: A modified method was developed for alveograph testing with 80 g of flour, which was much smaller than 250 g of flour sample used for the standard method. There were good correlations of extensional characteristics of dough prepared with the modified and standard methods. Length of the modified method was shortened with very convenient dough preparation. Impact: Wheat (plant) breeders would be happy with the modified method, which can help them efficiently and effectively select wheat experimental lines for development of new wheat varieties that would be satisfying to wheat end-users domestically and internationally for best end-product quality.
Technical Abstract: Dough rheological characteristics, such as resistance-to-extension and extensibility, obtained by alveograph testing are important traits for determination of wheat and flour quality. A challenging issue that faces wheat breeding programs and some wheat-research projects is the relatively large flour sample size of 250 g required for the AACC (54-30A) standard alveograph method. A modified dough preparation procedure for a small flour sample size was developed for the alveograph test method. A dough was prepared by mixing 80 g flour with 60% water absorption (2.5% salt solution) for 4 min in a 100-g pin mixer, then sheeted and cut into three patties of defined thickness under specified conditions. Data generated by the modified dough preparation method was significantly correlated with the results from the standard alveograph method. The correlation coefficients (r) for each of six alveograph dough characteristics of 40 different advanced breeding lines and wheat varieties were 0.92 for P (mm H2O), 0.73 for L (mm), 0.83 for W (10^-4 J), 0.90 for P/L, 0.90 for le (%), and 0.76 for G. Alveograph results from dough prepared using the modified method correlated better to dough mixing properties and baking characteristics than dough made using the standard method. The modified dough preparation was easier and more convenient than the standard method, and test time for the modified dough preparation was shorter. This modified dough preparation procedure for the alveograph may be useful for wheat breeding programs as well as an alternative to the standard alveograph method for milling and baking industries and wheat quality research.