No abstract

Flour blends of quinoa-wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non-extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation. KeywordsBread quality, dough mixing properties, Farinograph properties, loaf volume, nutritional enhancement.* Correspondent. Fax: + 1 204 275 52%.

Gliadin electrophoregram formulas of 88 common and durum wheat cultivars which had been licenced far production in Canada were determined and catalogued. The relative band mobilities, used to derive the formula, were calculated from actual band mobilities obtained from a photographic negative of a stained gel with a microcomparator. It was shown that band mobility was essentially constant across any one gel (i.e. gel polymerization was uniform) and reproducible to within ± 0.5 relative mobility unit from one gel to another (i.e. gel polymerization and electrophoresis were highly reproducible). A subjective quantification of band intensities is described. For the 88 cultivars examined. 85 distinct electrophoregram formulas were obtained. Three pairs of formulas were essentially identical. Each pair represented cultivars that were very closely related genetically. The use of the electrophoretic test and the catalogue of cultivar formulas for identifying unknown grain samples is discussed.

Cookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a "hard shell" problem only.

Zrlr-*rnN, R. R. rNo Bussux, W. 19