This paper presents a small-scale test for measuring starch quality and demonstrates its ability to predict end-product quality. This 40 mg swelling test measures the swelling power of gelatinised starch by determining the mass of the final product after a defined gelatinisation process. It is compared with the larger scale swelling power and swelling volume tests and with other starch gel analyses methods (differential scanning calorimetry, hot stage microscopy and Rapid Visco Analyser). Suitability of the 40 mg swelling test as a small-scale early generation breeding test for measuring starch quality is evaluated. This new method is also evaluated as being suitable to provide an indication of the end-product quality of Japanese white salted noodles.
A new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries.Dough thickness and baking temperatureltime conditions were varied: doughs sheeted to <3-0 mm thick require baking temperatures higher than 500°C whereas doughs that are thicker than this will benefit jiom temperatures lower than 500°C. Thinner doughs baked at higher temperatures for shorter times produced better quality bread.The processing variables identified as being optimal in this study were incorporated into a test baking method. This method gave reproducible results and greater discrimination between flour samples than a previous method.
A B S T R A C TAnalytical and rheological parameters were established for flours fiom nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined.Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation.Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.K e y words: Arabic bread, flour quality, wheat variety. INTRODUCTIONMany tests are used to describe the suitability of flour for the production of particular end products. For pan breads, protein content is the major factor accounting for variation in loaf volume within wheat varieties (Pomeranz 1987). Finney and Barmore (1948) showed this relationship to be linear, an observation 99 J Sci Food Agric 0022-5142/91/$03.50 (3 1991 SCI. Printed in Great Britain 100 K J Quail, G J McMaster, M Wootton subsequently confirmed (Fifield et al1950; Bushuk 1985). A range of other tests are used to explain the differences in baking quality between varieties and to describe the quality of individual flour samples (Jardine et al 1963).The relationship between Arabic bread quality (as described by Qarooni et a1 1987) and traditional tests of flour quality has not been clearly demonstrated. Furthermore little evidence has been presented on the influence of wheat cultivar on Arabic bread quality.Williams et al (1988) examined single samples of five wheat cultivars for Arabic bread quality. No data were reported on the flour properties. However, it was shown that the different flours affected some bread quality parameters without significantly affecting sensory ones. From this study it was concluded that flours of 'medium strength' were the most suited to Arabic bread production.A study of 33 flour samples representing 30 different cultivars showed a parabolic relationship between protein content and Arabic bread score (Qarooni et al 1988). From this sample set no relationships within wheat cultivars could be established. It was found that the breads of optimal quality were produced with flour from hard wheats with protein contents of between 100 and 120 g kg-'.Wheat and flour purchasers require a sounder basis for economic decisions, and wheat breeding programmes require clear guidelines for selection criteria.The purposes of this study are to establish whether there are varietal factors that influence Arabic bread quality, and to define the use of traditional flour tests for the assessment of flour for Arabic bread production. Such information is of direct assistance to wheat breeding ...
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