Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality

Abstract

A B S T R A C TAnalytical and rheological parameters were established for flours fiom nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined.Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation.Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.K e y words: Arabic bread, flour quality, wheat variety. INTRODUCTIONMany tests are used to describe the suitability of flour for the production of particular end products. For pan breads, protein content is the major factor accounting for variation in loaf volume within wheat varieties (Pomeranz 1987). Finney and Barmore (1948) showed this relationship to be linear, an observation 99 J Sci Food Agric 0022-5142/91/$03.50 (3 1991 SCI. Printed in Great Britain 100 K J Quail, G J McMaster, M Wootton subsequently confirmed (Fifield et al1950; Bushuk 1985). A range of other tests are used to explain the differences in baking quality between varieties and to describe the quality of individual flour samples (Jardine et al 1963).The relationship between Arabic bread quality (as described by Qarooni et a1 1987) and traditional tests of flour quality has not been clearly demonstrated. Furthermore little evidence has been presented on the influence of wheat cultivar on Arabic bread quality.Williams et al (1988) examined single samples of five wheat cultivars for Arabic bread quality. No data were reported on the flour properties. However, it was shown that the different flours affected some bread quality parameters without significantly affecting sensory ones. From this study it was concluded that flours of 'medium strength' were the most suited to Arabic bread production.A study of 33 flour samples representing 30 different cultivars showed a parabolic relationship between protein content and Arabic bread score (Qarooni et al 1988). From this sample set no relationships within wheat cultivars could be established. It was found that the breads of optimal quality were produced with flour from hard wheats with protein contents of between 100 and 120 g kg-'.Wheat and flour purchasers require a sounder basis for economic decisions, and wheat breeding programmes require clear guidelines for selection criteria.The purposes of this study are to establish whether there are varietal factors that influence Arabic bread quality, and to define the use of traditional flour tests for the assessment of flour for Arabic bread production. Such information is of direct assistance to wheat breeding ...

Flat Bread Technology

“…The work of QUail et al (1991), who studied 49 wheat samples representing nine Australian cultivars, confirmed the findings of and . Within six of the cultivars, a parabolic relationship was established between flour protein content and the quality of Arabic bread.…”

“…Within six of the cultivars, a parabolic relationship was established between flour protein content and the quality of Arabic bread. Quail et al (1991) reported that the number of samples or the range in protein content for the other three cultivars was inadequate to confirm the parabolic relationship. They found that grain hardness (particle size index) was related significantly to Arabic bread quality.…”

“…This systematic scheme is easy to apply and proved to work well for untrained personnel. Quail et al (1991) modified the scoring system of for Arabic bread, while maintaining the suggested weighting on some quality parameters. The scoring system of for Syrian type, two-layered, flat bread was based on dough handling properties as well as product quality.…”

Optimisation of flours for chapatti preparation using a mixture design

“…This might be due to over-strength and shortness of doughs, previously reported limiting factors for hard wheats in the production of quality flat breads. 30 These results suggest that a maximum of 500 g kg −1 Mercia could be used in the composite flour on the basis of similarity to MWM, which provided optimal quality in a previous study. 22 (Table 2).…”

Relationships of Selected Wheat Parameters to Burghul‐making Quality

“…The end-uses of wheat are governed by the characteristics of the grain and its constituents. To this end, significant correlations have been reported between the different wheat parameters and pan and Arabic breads (Quail et al 1991), pasta (Matsuo ef al. 1982), pastry products (Kaldy ef al.…”