Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics

Abstract

Cereal Chem. 80(5):575-586The rheological properties of fresh gluten in small amplitude oscillation in shear (SAOS) and creep recovery after short application of stress was related to the hearth breadbaking performance of wheat flours using the multivariate statistics partial least squares (PLS) regression. The picture was completed by dough mixing and extensional properties, flour protein size distribution determined by SE-HPLC, and high molecular weight glutenin subunit (HMW-GS) composition. The sample set comprised 20 wheat cultivars grown at two different levels of nitrogen fertilizer in one location. Flours yielding stiffer and more elastic glutens, with higher elastic and viscous moduli (G and G) and lower tan d values in SAOS, gave doughs that were better able to retain their shape during proving and baking, resulting in breads of high form ratios. Creep recovery measurements after short application of stress showed that glutens from flours of good breadmaking quality had high relative elastic recovery. The nitrogen fertilizer level affected the protein size distribution by an increase in monomeric proteins (gliadins), which gave glutens of higher tan d and flatter bread loaves (lower form ratio).

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

“…Especially r 2 seems to be an interesting parameter which may contain information regarding the viscoelastic properties that relate to baking quality. Tronsmo et al (2003b) reported significantly lower retardation times for strong (HMW-GS 5 + 10) wheat cultivars compared to the weak (HMW-GS 2 + 12) cultivars. This indicates that stronger glutens show a faster recovery after creep.…”

“…Also, several authors have tried to predict wheat flour functionality in breadmaking by measuring the viscoelastic properties by creep-recovery measurements on wheat gluten (Tronsmo et al, 2003a,b), spelt gluten (Schober et al, 2002), wheat dough (Kawai et al, 2006;Wang and Sun, 2002) and undeveloped dough (Campos et al, 1997;Stojceska et al, 2007). Glutens from good breadmaking quality flour had higher relative elastic recovery (Tronsmo et al, 2003b), but no relation was found with bread volume. A good correlation was found between maximum recovery strain and bread volume for commercial wheat flour (Wang and Sun, 2002) and pure wheat cultivars (Van Bockstaele et al, 2008) differing in quality.…”

Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep‐Recovery Measurements

“…A creep phase is usually followed by a recovery phase in which the applied stress is removed. Very low correlations were obtained between bread volume and creep-recovery parameters for gluten (Tronsmo et al 2003b). Creep-recovery has been used to differentiate between wheat flour glutens (Tronsmo et al 2003a) and durum wheat dough samples (Edwards et al 1999) of varying quality.…”

Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality

“…Many previous studies have used loaf volume as a measure of loaf quality (Dobraszczyk & Salmanowicz, 2008;Sliwinski, Kolster, and van Vliet, 2004;Tronsmo, Magnus, Faergestad, & Schofield, 2003). In this study loaf volume measurements, crumb image analysis, and crumb texture profile analysis were combined to determine the overall baking quality of the wheat samples analyzed in this study.…”