Simple Estimation of Breadmaking Quality of Wheat Flour by Modified Expansion Test under Reduced Pressure.

Yamauchi, Hiroaki; Ichinose, Yasunori; Takata, Kanenori; Iriki, Norio; Kuwabara, Tatsuo

doi:10.3136/nskkk.47.46

Cited by 21 publications

(18 citation statements)

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“…1). This result agreed with the findings of Yamauchi et al (2000), who reported that the value of the vacuum expansion of the dough correlated significantly with the SLV. Therefore, the gas retention (vacuum expansion volume) of the dough was presumed to be closely related to the SLV.…”

Section: Germination Effect On Breadmaking Qualitysupporting

confidence: 83%

“…Breadmaking formulation and conditions The breadmaking test was carried out following the no-time method for the formulation of standard white bread, according to Yamauchi et al (2000), except that final proofing was done for 40 min using 5% wet yeast. The mixing peak pattern (mixing motor current value) during the mixing of the dough was measured by the method of Takata et al (1999) using a clamp meter.…”

Section: Methodsmentioning

confidence: 99%

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Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

Ichinose

Takata

Kuwabara

et al. 2001

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The effects of increase in ␣-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different strengths of gluten: VictoriaINTA, Harunoakebono, and Leader. The results are summarized as follows: (1) The degradation of the breadmaking quality of flour damaged in germination differed greatly according to the gluten strength of each variety. VictoriaINTA, which has extra-strong gluten, was more tolerant of the germination damage than the other varieties with strong gluten. (2) The degradation of specific loaf volume, which is caused by lowering the gas retention of the dough, was the result of the softening of the dough that was observed as a decrease in the mixing peak time and the breaking force of the dough. (3) The ␣-amylase and endo-protease activities of flours did not seemed to influence the breadmaking quality, although there was a considerably high correlation between endo-protease activity of whole wheat flour and breadmaking quality. From these results, it would seem that the main reason that flour damaged during germination degrades breadmaking quality is the endo-protease in the wheat grain, which already causes partial gluten decomposition. Accordingly, it might be better to examine the endo-protease activity of whole wheat flour at harvest ripeness in order to estimate the value of breadmaking quality within the hard-wheat breeding system. Keywords: extra-strong variety, breadmaking quality, endo-protease activity, ␣-amylase activity Most Japanese hard wheat used for bread is grown in Hokkaido; however, pre-harvest sprouting often occurs as grain develops due to unfavorable weather. This problem is serious because wheat flour that is damaged during germination has a maximum viscosity (MV) of Amylograph that is below 300 B.U. and is unsuitable for industrial processing. Many studies on germination damage in wheat deal with starch degradation, i.e., MV of Amylograph, Falling number, ␣-amylase activity and the quality of bread (MacGregor & Matsuo, 1972; Meredith & Pomernz, 1985;MacGregor & Dushnicky, 1989). However, the deterioration of breadmaking quality in flour that has been damaged during sprouting cannot always be explained by low MV values (Yamauchi et al., 1998;Sato et al., 1999). Therefore, another practical index to estimate the value of breadmaking quality is required within the hard-wheat breeding system. On the other hand, there is some evidence that the degradation of storage protein also greatly contributes to the loss of breadmaking quality during germination. (Kruger, 1971;Bushuk & Lukow, 1987;Lukow & Bushuk, 1984;Janssen et al., 1996b;Weegels et al.,1996). Studies show that an increase in ␣-amylase and endoprotease activities in wheat may lead to degradation of endosperm starch and protein during germination and may have a deleterious effect on the quality of bread (Kiribuchi & Nakamura, 1973; Preston & Kruger, 1979;Meredith & Pomeranz, 1985;Salomonsson et al., 1989; Sun & Henson,19...

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Section: Germination Effect On Breadmaking Qualitysupporting

confidence: 83%

Section: Methodsmentioning

confidence: 99%

Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

Ichinose

Takata

Kuwabara

et al. 2001

FSTR

Self Cite

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“…Meanwhile, the 100 g proofed dough was baked at 180℃ for 25 min and specific loaf volume (SLV) of the bread was measured by the rapeseed displacement method 1 h after baking in accordance with Yamauchi et al (2000). Photographs of bread and scanned images of bread crumbs were recorded using a digital camera and scanner.…”

Section: Methodsmentioning

confidence: 99%

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Santiago

Matsushita

Tsuboi

et al. 2015

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Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.

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“…The data were shown as the mean value of the measured value of three samples. The vacuum expansion of doughs (their gas retention) was measured by the method developed by Yamauchi et al (2000), which requires the use of 20 g of dough following proofing. Gas retention was evaluated by measuring the maximum volume of dough in a cylinder under low pressure.…”

Section: Methodsmentioning

confidence: 99%

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

Yamauchi

Nishio

Takata

et al. 2001

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A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properties of the dough of the mixed flour such as the mixing, physical and gas retention properties were similar to the commercial foreign hard flour called Camellia. (2) The baking quality, mainly the specific loaf volume and crumb grain, of the bread from Hokushin-Wildcat blend was similar or superior to Camellia except for the color of the crumb and the staling of the bread. (3) The bread from the 50% Wildcat blend staled a little faster, and the specific loaf volume and crumb grain was better than Camellia. The slightly rapid staling of this bread was attributed to the retrogradation rate of the starch, which was somewhat higher than that in Camellia. (4) The retrogradation of starch in the bread from the 50% Wildcat blend was a little faster than Camellia because of the lower water content of the bread due to the slightly less absorbed water of this flour.Keywords: extra strong flour, blended flour, domestic flour, bread-making quality Although more than one million tons of flour is used for bread-making every year in Japan, most of it is imported from foreign countries. A little flour for bread-making is produced in Japan itself, but recently the quantity has been less than ten thousand tons. The majority of Japanese flours are moderately soft because they are used to make Udon, a Japanese wheat noodle. The climate of the country is not believed to be suitable for the cultivation of wheat for bread-making and there are few wheat cultivars with good bread-making properties in Japan.However, consumer requests for bread produced using domestic flour has greatly strengthened recently. Although the breeding of a variety of suitable types of wheat for the Japan climate is now advanced, a stable supply of domestic flour for bread-making use is still a long time away. We therefore attempted to improve the baking quality of domestic middle-soft flour by blending extra strong (ES) flour (Wildcat) with a medium-soft flour (Hokushin) now being produced stably in Japan. When mediumsoft flours are used for bread-making, the baking quality is considerably inferior to that of foreign flour. The protein content of the middle-soft flour from the wheat cultivar (Hokushin) can be raised considerably by devising cultivation conditions and nitrogenous fertilizer level. However, it is difficult to change the quality (gluten strength) of the protein, and the baking quality of Hokushin with high protein content is much inferior to that of commercial flour for bread. Nonetheless, it is clear that the poor qualities of domestic flour, such as specific loaf volume, crumb grain, bread aspect, and physical properties of the dough, can be improved by adding ES flour that has a powerful gluten to make a blend Yamauchi et al., 1999b).In the meantime, other countries are evaluating the qualities of blended flours about various bread wheats as they se...

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Simple Estimation of Breadmaking Quality of Wheat Flour by Modified Expansion Test under Reduced Pressure.

Cited by 21 publications

References 0 publications

Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

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