Title: A Modified Extensigraph Method for Evaluating Dough Properties of Wheat Breeding Lines Authors
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 22, 2009
Publication Date: September 1, 2009
Citation: Chen, Y.R., Seabourn, B.W., Xie, F., Herald, T.J. 2009. A Modified Extensigraph Method for Evaluating Dough Properties of Wheat Breeding Lines. Cereal Chemistry. 86(5):582-589. Interpretive Summary: Wheat flour dough characteristics, such as resistance-to-extension and extensibility, are important traits that predict end-product quality. The selection of wheat breeding lines for development of new wheat varieties is a continuous challenge. There is an ongoing effort to develop better methods to evaluate the dough characteristics because of limitations from the standard extensigraph method in terms of flour sample size, sample throughput, and testing time. A modified extensigraph method was developed to reduce flour size from 300 to 100g and testing time by half with convenient dough preparation compared to the AACC standard method (54-10). Extension measurements determined by the modified method were highly correlated to the standard method. Some dough mixing characteristics and bake tests correlated better with the modified method. The data suggests that the modified method is not only useful for wheat breeding programs, but may be a valuable alternative to the standard method for the milling and baking industries, wheat quality research, and wheat crop quality surveys.
Technical Abstract: A modified extensigraph method reduced sample quantity to 100 g from 300 g and testing time by half with easy dough preparation compared to the AACC standard extensigraph method, which challenges wheat breeding programs where the sample size is small and evaluations of large numbers of samples are demanded. Correlation coefficients (r) for 93 pairs of each of six extensigraph dough characteristics of 31 different tested wheat samples were 0.95 for 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 area under the curve (energy). Correlation coefficients for the measurements of extensigraph dough characteristics at each of three rest-time tests between the modified and standard methods were significant. Some dough mixing characteristics and bake tests correlated better with dough extension characteristics when determined by the modified method. Reproducibility of the modified method test was excellent. The modified extensigraph method can be a useful alternative to the standard method for the milling and baking industries, crop quality surveys, and wheat quality research.