Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

Abstract

Various whole‐kernel, milling, flour, dough, and breadmaking quality parameters were compared between hard red winter (HRW) and hard red spring (HRS) wheat. From the 50 quality parameters evaluated, values of only nine quality characteristics were found to be similar for both classes. These were test weight, grain moisture content, kernel size, polyphenol oxidase content, average gluten index, insoluble polymeric protein (%), free nonpolar lipids, loaf volume potential, and mixograph tolerance. Some of the quality characteristics that had significantly higher levels in HRS than in HRW wheat samples included grain protein content, grain hardness, most milling and flour quality measurements, most dough physicochemical properties, and most baking characteristics. When HRW and HRS wheat samples were grouped to be within the same wheat protein content range (11.4–15.8%), the average value of many grain and breadmaking quality characteristics were similar for both wheat classes but significant differences still existed. Values that were higher for HRW wheat flour were color b*, free polar lipids content, falling number, and farinograph tolerance. Values that were higher for HRS wheat flour were geometric mean diameter, quantity of insoluble polymeric proteins and gliadins, mixograph mix time, alveograph configuration ratio, dough weight, crumb grain score, and SDS sedimentation volume. This research showed that the grain and flour quality of HRS wheat generally exceeds that of HRW wheat whether or not samples are grouped to include a similar protein content range.

A COMPARISON OF GRAIN QUALITY IN SPRING AND WINTER WHEATS ASSOCIATED WITH MARKET CLASSES (review)

“…yield against HRW (9,20), as well as the absence of any difference between these groups (21). Comparison of wheat classes with approximately equal protein content in grain (PCG) (73 HRW and 75 HRS samples) revealed no differences in flour yield (9).…”

“…Comparison of wheat classes with approximately equal protein content in grain (PCG) (73 HRW and 75 HRS samples) revealed no differences in flour yield (9).…”

“…The amount and composition of pigments are generally different in various wheat classes (9,22). The color of flour is determined by L* value; it is significantly higher in HRW than in HRS, so HRW flour has a lighter color than HRS, and the flour from winter wheat has higher proportion of green and yellow components than that of spring wheat (9).…”

“…The color of flour is determined by L* value; it is significantly higher in HRW than in HRS, so HRW flour has a lighter color than HRS, and the flour from winter wheat has higher proportion of green and yellow components than that of spring wheat (9). Lipoxygenase and peroxidase can bleach flour and greatly reduce its yellowness (23).…”

“…This rate also depends on natural grain weight (25). Some facts show that ash content is higher in HRS wheat varieties than in HRW ones (3,9,21).…”