Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality

Abstract

Cereal Chem. 88(2):201-208Dough extensibility affects processing ease, gas retention, and loaf volume of finished products. The Kieffer dough extensibility test was developed to assess extensibility of small dough samples and is therefore adapted for use in breeding programs. Information is lacking on relationships between wheat growing environments and dough properties measured by the Kieffer dough extensibility test. This study documents the variability of dough extensibility (Ext), maximum resistance to extension (Rmax), and area under the extensibility curve (Area) in relation to breadmaking quality, and the effect of wheat growing environments. Mixograph, Kieffer dough extensibility, and bake tests were performed on flour milled from 19 hard red spring wheat (Triticum aestivum L.) genotypes grown during three growing seasons (2007)(2008)(2009)) at six South Dakota locations. Although both genotype and environment had significant effects on Kieffer dough extensibility variables, environment represented the largest source of variation. Among genotype means, Area was most correlated (r = 0.63) with loaf volume, suggesting that by selecting lines with increased Area, loaf volume should improve. Rmax was positively correlated (r = 0.58) with loaf volume among genotype means but negatively correlated (r = -0.80) among environmental means. Ext was positively correlated (r = 0.90) with loaf volume among environmental means. Weather variables were correlated with Rmax, Ext and loaf volume and therefore could help predict end-use quality.

Applicability of Mixolab test with local wheat flours

“…The highest correlation coefficient with pan loaf volume was observed with Alveograph L or "extensibility". The importance of extensibility was previously reported with South American wheats (Vázquez & Watts, 2004) and also with an independent set of samples (Caffe-Treml et al, 2011). No Mixolab parameter had significant correlation with pan loaf volume.…”

“…Lack of consistency among different results could be explained by the small number of samples used; more likely, it could be explained by the different characteristics of the wheats under study. These differences were also observed in research involving other rheological properties (Caffe-Treml et al, 2011). Therefore, in order to establish the suitability of a new method, it is essential to evaluate it with a set of samples representative of the population that will use it.…”

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

“…The dough extensibility values (36.5-44.4 mm) of flour prepared from the HRS (CWRS, NS, and DNS) were higher than those of the SW10.5 (16.4 mm) or ASW (19.7 mm). Nash et al (2006) and Caffe-Treml et al (2011) reported that increased dough extensibility enhanced bread rising to form a larger loft volume. The results in this study showed higher dough extensibility and lower resistance for flour from the hard wheat than the soft wheat type, with correspondingly higher expected bread volumes (Table 3).…”

Genotype-based Stability of Dough Quality in Wheat from Different Growth Environments

“…The ability of such sprout-tolerant genotypes to overcome this adverse environmental factor might be expressed as 'G x e'. Dough strength appears to be affected by equal contributions from genotype and growth conditions for dough quality (Wrigley & Batey, 2003, Caffe-Treml et al, 2011, indicated above as a potential source of 'nasty surprises' for millers and bakers. It is well accepted that many aspects of growth environment affect dough quality (Gooding, 2010, Caffe-Treml et al, 2011.…”

“…Dough strength appears to be affected by equal contributions from genotype and growth conditions for dough quality (Wrigley & Batey, 2003, Caffe-Treml et al, 2011, indicated above as a potential source of 'nasty surprises' for millers and bakers. It is well accepted that many aspects of growth environment affect dough quality (Gooding, 2010, Caffe-Treml et al, 2011. Heat stress (a few days of >35 o C) during grain filling has been reported to cause dough weakness in the resulting grain (Corbellini, 1998;Blumenthal, 1995).…”