How well do early-generation quality tests predict flour performance?

Abstract

. 2004. How well do early-generation quality tests predict flour performance? Can J. Plant Sci. 84: 71-78. A wide range of flours varying in protein content, strength and baking quality were used to investigate the relationship between early-generation screening tests at the Cereal Research Centre, advanced generation testing at the Grain Research Laboratory (GRL) and pilot-scale commercial testing at the Canadian International Grains Institute (CIGI) and Warburton Foods Ltd. Correlations among flour protein content, mixograph, farinograph and baking characteristics were performed. Strong correlations were found between protein content, mixograph peak height and mixograph total energy with baking water absorption at advanced, and pilot-scale commercial levels of baking, which gave a good indication of all baking quality parameters. Mixograph characteristics and protein content from early generation tests furnished information that correlated with baking data and with farinograph measurements.

A finer screening of wheat cultivars based on comparison of the baking potential of whole‐grain flour and white flour

“…(1999) found that the commercial‐scale (524‐g dough) compared with small‐scale tests (dough of 100 g) made with white flour, even under long fermentation conditions, would not be very powerful ( r = 0.63) to predict the baking performance of cultivars. Kaur et al . (2004) showed instead that the correlation between small‐ and large‐scale would be good for baking tests with short fermentation periods, about 60–75 min in total, while Preston et al .…”

“…Contrarily, Graybosch et al (1999) found that the commercial-scale (524-g dough) compared with smallscale tests (dough of 100 g) made with white flour, even under long fermentation conditions, would not be very powerful (r = 0.63) to predict the baking performance of cultivars. Kaur et al (2004) showed instead that the correlation between small-and large-scale would be good for baking tests with short fermentation periods, about 60-75 min in total, while Preston et al (1997) stated that the cultivar performance would vary much under such experimental conditions (rapid bread making). Since the industry does not use a scheduled time for the processing of the dough, baking laboratory tests would be useful to monitor changes in quality of flour (Cauvain, 2009).…”

“…Several attempts have been made to rapidly estimate the bread making potential of wheat cultivars, for example, by measuring the gluten content of wheat kernels (Colombo et al ., 2008). Early‐generation screening may benefit from specific dough rheology equipments such as the mixograph (Kaur et al ., 2004). While relevance might be limited to specific wheat types or growing regions, prediction models have also been proposed to link the bread making potential to specific properties of white flour and dough (Butt et al ., 2001; Dowell et al ., 2008).…”

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

“…Therefore, micro-methods are used to determine the quality characteristics (Belitz et al, 1978;Kaur et al, 2004). Several down-scaled versions of the common wheat-analyzing tools, such as Extensograph and Farinograph, have been developed (Kieffer et al, 1998;Kaur et al, 2004). Nevertheless, baking tests are still the best quality-prediction tool to determine baking properties of wheat flour.…”

“…Furthermore, the sample sizes in early generation grain-breeding and testing of newly tailored baking additives are limited. Therefore, micro-methods are used to determine the quality characteristics (Belitz et al, 1978;Kaur et al, 2004). Several down-scaled versions of the common wheat-analyzing tools, such as Extensograph and Farinograph, have been developed (Kieffer et al, 1998;Kaur et al, 2004).…”