The results of quality research on the Russian soft wheat (67 samples), grown in different soil and climatic conditions and having a wide range of quality factors: the amount of gluten varied from 5.7 (Southern federal district) to 33.2% (Volga federal district), gluten quality - from 9 (Central Federal District) to 128 units. IDK (Southern Federal District), the falling-number value - from 66 to 449 s. (Volga Federal District). The rheological properties of dough were studied using the mixolab device in a classic «Chopin Wheat+» mode. According to the profiler indicators (radial chart), it was established that the test grain was characterized the average by increased water absorption capacity, maximum starch viscosity and retrogradation, as well as by reduced amylolytic activity and dough resistance. Correlation analysis established a close association of the quality factors of grain, especially of the gluten amount, with the quality factors of bread. The calculation of the pair correlation of the profiler indicators and wheat grain quality factors detected a moderate interrelation of water absorption with the gluten amount (0.466) and falling-number value (0.384), of the dough resistance with the gluten quality (-0.438), as well as a strong interrelation of the starch viscosity, amylolytic activity and retrogradation with the falling-number value (0.659; 0.821 and 0.866, respectively). There was not detected a stable interrelation of the «gluten +» index with any of the grain quality factors, but there was a loose correlation of this index with the falling-number value. Regression analysis established the strongest curvilinear relationship between the torque and the falling-number value in the areas of the starch gelatinization, jellification and retrogradation.
Using the rapid method of digital image analysis by the developed scanning flour analyzer the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat of three years of harvest (2017–2019), namely the «yellowness» indicator and the color characteristic in the blue part of the spectrum, were determined. The semolina color was also evaluated by the Konica Minolta CR-410 colorimeter. It is established that the «yellowness» indicator and the color characteristic in the blue part of the spectrum did not change within the first 5 to 6 days after grinding. The change of these indicators for all the samples is observed in the period from 6 to 20 days after grinding, there with the «yellowness» indicator decreased by 25 to 40 relative units, the color characteristic in the blue part of the spectrum increased on average by 133,75 relative units. Over the next three months, there was no change of color (by both indicators). In the course of experimental work the optical properties change depending upon carotenoids content of flour (semolina) during its ripening was shown. The correlation dependence between the «yellowness» indicator of flour (semolina) and its carotenoids content is characterized by a high approximation coefficient. The dependence of the color characteristic of flour in the blue part of the spectrum on the content of carotenoids is characterized by an approximation coefficient equal to 0.9358, and is described as a polynomial equation. It shows, that with a low carotenoid content, the considered indicator is higher by an average of 1100 relative units compared to the color of samples with a carotenoid content from 0.70 to 1.21 mcg/g. At that during storage the optical properties of flour variety with the lowest carotenoids content remained practically the same. During 78 days of storage, there was no significant change of color characteristics of the industrial flour samples, studied from the eleventh day after grinding — 5–8 times higher than the average repeatability of the measurement results.
The paper presents an analysis of the quality of soft wheat grown in different soil and climatic conditions of the Russian Federation and having a wide range of quality indicators (the amount of gluten - from 15.3 to 29.4%, the quality of gluten - from 29 to 84 units. IIR, falling number - from 134 to 475 sec). Revealed significant differences in the quality of modern Russian wheat from the wheat of the late XX century. The interrelationships of indicators of quality of grain, flour obtained from it, rheological properties of dough with indicators of quality of bread on a modern instrument base using an alveograph, valorigraph and mixolab have been established. The study of the rheological properties of the dough on the mixolab was carried out in the classical "Chopin Wheat +" mode. According to the profiler parameters (radial diagram), it was found that the analyze grain was characterized by increased rates of starch retrogradation, which characterizes the carbohydrate-amylase complex of flour, a high water absorption index, and increased amylolytic activity; low viscosity and gluten +. To differentiate the strength of wheat, a test laboratory baking of bread was carried out using two methods - the remix method and the reduced-remix method, which showed that the most stable relationships were revealed when baking bread with the remix method. When baking with the abbreviated method, higher indicators of bread quality were obtained, but there are fewer stable relationships, moreover, both for wheat containing less than 25% gluten and more than 25%.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.