Concern has been expressed that recently released hard red winter wheat (Triticum aestivum L.) cultivars have inferior milling and baking quality when compared with older cuitivars. This concern results from recent experiences in some commercial bakeries, as well as from negative correlations between grain yield and protein concentration commonly reported for cereal crops. We evaluated milling and baking quality traits of 40 hard red winter wheat genotypes, representing the past 70 yr of cultivar release, using grain harvested from replicated experiments at three Kansas locations in 1986 and 1987. Our objective was to determine the direction and magnitude of changes in milling and baking quality traits of hard red winter wheat resulting since breeding efforts were initiated. No significant change over time was detected for floor yield. Mean flour protein was 2 g kg−1 lower for 20 cultivars released between 1976 and 1988 (recent group) than for the 20 released previously (early group); however, regression analysis showed a significant increase since 1976. Absorption, mixing time, loaf volume, crumb grain score,and an overall baking quality index increased 0.1 to 4.6% annually, compared to the mean of ‘Turkey’. Regression coefficients were homogeneous‐over environments for all traits except flour yield. There were few significant correlations between quality traits and grain yield or volume weight. Any deterioration in quality of hard red winter wheat perceived by the baking industry must be caused by nongenetic factors, such as changes in the environment, milling practices, commercial baking methods and formulations, or some combination of these factors.
Damage to bread-making potentialities of stored wheat flour was accompanied by almost complete breakdown of free flour lipids and by a substantial decrease of bound lipids. Starch-gel electrophoresis patterns indicated that proteins of storage-damaged flour had undergone only minor changes. Mixing time of damaged flour was more than twice as long as that of sound flour. Gassing power of the dam-aged flour was comparable to that of the sound flour. Loaf volume potential and crumb grain, but not color, of damaged flour could be restored by adding polar or total lipids. Fractionation studies showed that the damage was due to the breakdown of the lipids rather than to changes in the gluten proteins or starch and water solubles.
Examination by scanning electron microscopy indicated differences in size and shape of particles from soy milk and flours from chemically treated, high temperature treated, or germinated soybeans. Germination, combined with heat treatment, modified the particles the most. Nitrogen solubility index was higher for the germinated than for the other flours tested. Chemically treated soy flour contained more total ash and several mineral components, particularly calcium, than the other soy flours; the soy milk flour contained lowest concentrations of total ash and mineral components. When bread was baked with each of the four soy products, in a no-sugar formula, soy milk and high temperature treated soy flour produced unacceptable bread with regard to loaf volume and crumb grain. Bread baked from 90g wheat flour and log of the chemically treated or germinated product, in the presence of 0.55g sucrose palmitate or OSOg sodium stearoyl lactylate plus 3g vegetable shortening, was consumer-acceptable with regard to loaf volume, crumb grain, crumb color, freshness retention, taste and flavor. Wheat flour enriched with flour from germinated soybeans could well be the answer in producing low-priced, nutritionally improved, protein-enriched bread. The use of the flour from germinated soybeans in producing acceptable bread is particularly promising because it can be carried out by conventional breadmaking processes.
Synopsis
Loaf volume, crumb grain, and mixing time of preripe hard red winter wheat were affected adversely when dried at temperatures over 160° F., depending on amount of moisture in the grain.
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