Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour

Abstract

This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated with flour chemical components (protein, gluten, starch, and damaged starch contents, except arabinoxylan); with farinograph parameters (stability [FST], water absorption, peak time [FPT], and quality number); and with breadmaking parameters (baking water absorption [BWA], bread loaf volume [BLV], and symmetry). Differences in locations and cultivars contributed significantly to variation in quality parameters and SRC values. Suitability of SRC parameters for discriminatory analysis of HRS wheat flour is greatly influenced by molecular weight distribution (MWD) of SDS‐unextractable proteins. SRC parameters, except for sucrose SRC, showed significant (P < 0.01) and positive correlations with high‐molecular‐weight (HMW) polymeric proteins in SDS‐unextractable fractions, whereas only lactic acid SRC exhibited significant (P < 0.01) correlations with low‐molecular‐weight polymeric proteins. HMW polymeric proteins also exhibited positive associations with FPT, FST, BWA, and BLV. The discrepant variation in association of SRC parameters with respect to MWD of SDS‐unextractable proteins could improve segregation of HRS wheat flour samples for quality.

Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test

“…Based on the GPI values, the break flour should have the highest gluten performance and the reduction-3 sample should have the lowest gluten performance. Hammed et al (2015) found the GPI range of HRS wheat flour was between 0.63 and 0.85, which are similar to the GPI values determined in this study. As lactic acid SRC values are inversely related to sodium carbonate and sucrose SRC values when calculating GPI, if the lactic acid SRC value is less than or greater than sodium carbonate plus sucrose, then the GPI value will decrease or increase, respectively.…”

“…Reduction-3 had significantly (P < 0.05) higher ash content and arabinoxylan content than the other samples (Table 1). A previous study found the ash content of Barlow and Glenn HRS wheat flour cultivars grown in Casselton, ND, which were about 0.50% (Hammed et al 2015). The ash content found in the previous study falls within the ash content range of 0.46-0.76%, which indicates that the determined ash contents fit the general trend for HRS wheat flour.…”

“…Table 2 shows the arabinoxylan content range of 0.82-1.53%. The arabinoxylan content of similar HRS wheat flour from a previous study was between 1.57 and 1.75% (Hammed et al 2015). These differences in arabinoxylan…”

“…There has been significant effort and many studies on the SRC profiles of soft wheat (Bettge et al 2002;Kweon et al 2009Kweon et al , 2011Souza et al 2012;Kaur et al 2014) and hard winter wheat (Chen et al 2004;Guttieri et al 2004;Maghirang et al 2006;Xiao et al 2006;Haas 2011). However, limited research has been conducted to determine correlations between lactic acid SRC and hard red spring (HRS) wheat flour (Pasha et al 2009;Deyong et al 2012;Hammed et al 2015) for pan bread baking, specifically using different mill stream fractions. HRS wheat is considered specialty wheat with very unique characteristics and is used for very specific end-use applications.…”

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

“…This type of farinograms are often yielded when dough is produced from a blend of several wheat flour types differing in both physical parameters, e.g. water diffusivity and flour particle size (Migliori and Correra 2013), and chemical composition, in particular the content of HMW glutenins (Hammed et al 2015). Some of health-promoting additives can also dramatically alter the rheological behaviour of bread dough by influencing hydration and conformational changes in gluten proteins.…”