Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

Abstract

Background and objectives: Experimental bread-making is essential in wheat quality evaluation. This research examined three different types of bread-making methods, sponge-and-dough (SpD), straight-dough (StD), and no-time dough (NoD) methods, to identify a suitable method to evaluate whole-wheat flour (WWF) bread-making quality for diverse hard red spring (HRS) wheat samples. Findings:The StD method, and to a lesser extent NoD, showed higher variation among WWF samples for bread-making traits. On the contrary, SpD bread quality traits were more similar among WWF samples. When the StD method was used to evaluate 21 HRS wheat genotypes grown at six locations in North Dakota, most WWF bread-making quality traits varied significantly among genotypes and growing locations. Specifically, the HRS genotypes showed relatively high variability for the bread loaf volume and symmetry, while growing locations contributed largely to the variability of the baking water absorption. Conclusions:The StD method was suitable to evaluate the variability of WWF bread-making quality traits among HRS wheat genotypes grown at various growing locations in North Dakota. Significance and novelty:The research identified an experimental breadmaking procedure that is useful for the evaluation of the WWF bread-making quality in HRS wheat breeding programs. The information will help segregate high-quality HRS genotypes in plant breeding programs. K E Y W O R D Sbread-making method, no-time dough, sponge-and-dough, straight dough, whole-wheat bread 467

Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope

“…Numerous studies have explored specific processing methods for various bakery items, revealing that dough characteristics may need adjustment for different types of bread, such as artisan breads or sandwich loaves, which may require different blends compared to loaves of bread to achieve the desired quality. Research has shown that among three bread-making methods (sponge-and-dough, straight-dough, and no-time dough), the sponge-and-dough method is the best for describing whole-wheat bread quality [105]. There is diversification within this methodology; although each of these methods can be used to make loaves of bread, quality whole-wheat bread can only be expected when using the sponge-and-dough method which follows different processing techniques.…”

Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging

“…For the bread production, the fava bean flour at the three particle sizes (i.e., 0.14, 0.50, and 1.00 mm) was blended with wheat flour at 10, 20, and 30% substitution levels (referred to as SL10, SL20, and SL30). The no-time dough method (NTD) [36] was used for the test baking and was carried out in the pilot bakery at Cereals Canada. Table 1 shows the mixing formula for the pan bread.…”

Effect of fermentation methods on properties of dough and whole wheat bread

“…Later studies reported that low‐temperature proofing or bulk fermentation processes that occur through natural hydrolysis may produce starch structures with greater complexity that can enhance the gluten structure and allow for better gluten extensibility, thereby improving both the volume and texture of the bread 10 . The structure and quality of whole wheat bread dough is affected by different fermentation methods, but there are few studies 1,11 that have investigated this possibility and the effects and mechanisms of different fermentation methods as variables affecting the quality of whole wheat dough and bread.…”