Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat

Authors: BAASANDORJ, TSOGTBAYAR - North Dakota State University; Ohm, Jae-Bom; SIMSEK, SENAY - North Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/2/2020
Publication Date: 2/4/2020
Citation: Baasandorj, T., Ohm, J., Simsek, S. 2020. Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat. Cereal Chemistry. 97:515-526.
DOI: https://doi.org/10.1002/cche.10266

Interpretive Summary: EExperimental breadmaking is the ultimate test for wheat end-use quality. There are variable experimental breadmaking methods. However, no extensive research has recently been performed to identify a suitable experimental breadmaking method for evaluation of hard red spring (HRS) wheat. This research investigated consistency of different breadmaking methods in evaluation of hard red spring (HRS) wheat. Various simple flour evaluation methods were also tested to investigate their associations with breadmaking quality. The findings indicate that a straight dough method with 2-hour fermentation is better for evaluation because of expediency and consistency in HRS wheat. When compared with other flour testing methods, solvent retention capacity using lactic acid solution is identified to be more adaptable to predict breadmaking quality especially when sample quantity is limited. This research provides very valuable insights that help identify an experimental breadmaking procedure and a flour quality test method that will be useful for evaluation of HRS wheat end-use quality in plant breeding program and wheat-based industry.

Technical Abstract: Experimental breadmaking is the ultimate test for wheat end-use quality. This research objected to investigate consistency of different breadmaking methods in evaluation of hard red spring (HRS) wheat. Sponge-and-dough method (SpDM) and straight-dough method (StDM) were tested varying loaf size and fermentation time. Pound loaf size SpDM showed larger volume and higher stability among wheat samples than StDM. Correlation and biplot analyses revealed that 2-hour fermentation was more consistent with pound SpDM than 3-hour fermentation when flour samples were evaluated by 25-g and 100-g loaf StDM. Various flour parameters were also tested for association with breadmaking quality. When compared with other parameters lactic acid-solvent retention capacity (LA-SRC) had generally higher correlations with breadmaking scores obtained across different breadmaking procedures. The findings indicate that SpDM is more suited for commercial production of pound loaf while StDM with 2-hour fermentation is better for evaluation because of expediency and consistency in HRS wheat. LA-SRC is more adaptable than other flour parameters to predict breadmaking quality especially when sample quantity is limited. This research provides valuable insights that help identify an experimental breadmaking procedure and a flour quality parameter that are useful for evaluation of HRS wheat end-use quality.