The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality

Qarooni, J.; Bequette, R. K.; Deyoe, C. W.

doi:10.1006/fstl.1994.1054

Cited by 14 publications

(17 citation statements)

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“…Farinograph data (Table 2) showed that increasing the extraction rate from straight‐grade to 85% had little effect on FAB of the lines as found by Qarooni et al . (1994) and Ambalamaatil et al .…”

Section: Resultssupporting

confidence: 55%

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Quality Attributes of Canadian Hard White Spring Wheat

Ambalamaatil

Lukow

Malcolmson

2006

Journal of Food Quality

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Quality characteristics of five pilot‐scale milled Canadian hard white spring wheats were compared to a No.1 grade commercial composite Canada Western Red Spring (1CWRS) wheat. One metric ton of samples was milled on the Canadian International Grains Institute pilot Buhler mill (Buhler AG, Uzwil, Switzerland) into straight‐grade (SG), 85% and whole wheat flours. At the SG extraction level, the white wheats with their lighter colored seed coats had improved milling yields (up to 2.6%) and lower ash (0.01–0.09%) than the 1CWRS control wheat. Majority of white wheat flours had higher protein contents than the 1CWRS control flours for all flour extractions. Based on dough rheological properties of the flours, three of the white wheats (Kanata, Snowbird and BW 275 ) were equal to or better than the red 1CWRS control for nearly all farinograph and mixograph parameters at all flour extractions other than farinograph absorption. Two of the white wheat lines (RL 4863 and RL 4858 ) had excessively weak and overly strong dough properties, respectively. Evaluation of pan bread, bagels and tortillas showed that white wheats generally produced end‐products that were comparable or superior to 1CWRS and that their most significantly positive quality compared to 1CWRS was their substantially lighter colored end‐products.

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Section: Resultssupporting

confidence: 55%

“…These results can be directly attributed to the protein content and dough strength and extensibility of these wheat lines. Qarooni et al . (1992, 1994) showed that hard white wheat flours of high protein content and strength resulted in superior‐quality tortillas.…”

Section: Resultsmentioning

confidence: 99%

Quality Attributes of Canadian Hard White Spring Wheat

Ambalamaatil

Lukow

Malcolmson

2006

Journal of Food Quality

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“…Most of the variability in the WW loaf volume was explained by WW DDT (26%) and WW flour protein content (13%) and to a lesser extent WW flour redness (6%), bran redness (2%) and WW FAB (2%). Similar to Qarooni et al (1994) the increase in extraction rate to whole wheat resulted in a correlation between FAB and loaf volume (r=0.40).…”

Section: Noodlesmentioning

confidence: 54%

“…Flour and end-product colour are influenced by both the bran and endosperm colour along with end-product processing interactions (Mares & Campbell, 2001). Previous work has investigated the performance of flour (Qarooni et al, 1994;Peterson et al, 2001;Gélinas & McKinnon, 2011), bran (Miller, 1979;Matus-Cádiz et al, 2008;Jiang, Martin, Okot-Kotber, & Seib, 2011), pan bread (Qarooni et al, 1994;Pike & MacRitchie, 2004;Gélinas & McKinnon, 2011), flat bread (Qarooni, Ponte, Jr., & Posner, 1992;Qarooni et al, 1994) and noodle (Seib et al, 2000;Hatcher, Lukow, & Dexter, 2006) made from white wheat.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Kernel Colour, Flour and Whole Wheat End-product Quality of Commercially Grown Canada Hard White Spring Wheat, Snowbird

Adams¹,

Lukow²,

Suchy³

et al. 2012

JAS

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Kernel colour variation in hard white wheat can be concern due to a lack of consistency because one of the main advantages is their lighter kernel colour which can produce visually appealing lighter coloured end-products. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain quality including colour and its association with whole wheat end-product quality. Commercial samples of the hard white spring cultivar Snowbird were collected over the 2003-2007 crop years from agro-climatic zones in western Canada. Samples were analyzed for kernel colour and for physicochemical, rheological and end-product properties. Kernel, bran, whole wheat and straight grade flour and whole wheat end-product colours were recorded using the CIE L* a* b* scale. The agro-climatic zone in which the grain was grown had a significant effect on the kernel and bran colour. However the agro-climatic zone had only a limited effect on whole wheat pan bread colour but did have a greater effect on whole wheat tortilla and whole wheat yellow alkaline noodle colour. Kernel colour parameters only had a limited effect on the whole wheat end-product colour.

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“…Flours derived from control and transgenic wheats in each experimental group were paired by similar total protein content, as it is known that protein content modulates tortilla quality (15)(16)(17)(18)29).…”

Section: Resultsmentioning

confidence: 99%

Effects of Overexpression of High Molecular Weight Glutenin Subunit 1Dy10 on Wheat Tortilla Properties

Pierucci

Tilley

Graybosch

et al. 2009

J. Agric. Food Chem.

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Wheat (Triticum aestivum L.) flour properties necessary for optimal tortilla production have not been identified. Transgenic wheats (Triticum aestivum L.) overexpressing high molecular weight glutenin subunit (HMW-GS) 1Dy10 were used to make tortilla and their quality was evaluated. The level of HMW-GS 1Dy10 in flours derived from transgenic wheats was 2.5-5.8-fold greater than in controls. Polymeric proteins in the transgenic samples had a molecular weight distribution shifted toward larger polymers as indicated by increased levels of polymeric proteins present and greater M(w) averages of the largest fractions in the insoluble polymeric proteins. Dough derived from transgenic wheats had greater resistance to extension and lower extensibility than controls. Tortilla quality evaluation revealed that tortillas originated from transgenic wheats had decreased diameter, greater thickness and rupture force, and lower rollability scores and stretchability than controls. The presence of 1RS chromosomal translocations from rye (Secale cereale L.) in transgenic wheat decreased the negative effects of overexpression of HMW-GS 1Dy10, as tortillas made with this flour mostly exhibited quality properties similar to those made from control flour. Results suggested that the negative effects of overexpression of HMW-GS 1Dy10 on tortilla properties were derived from a nonideal gluten matrix formation.

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The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality

Cited by 14 publications

References 0 publications

Quality Attributes of Canadian Hard White Spring Wheat

Quality Attributes of Canadian Hard White Spring Wheat

Analysis of Kernel Colour, Flour and Whole Wheat End-product Quality of Commercially Grown Canada Hard White Spring Wheat, Snowbird

Effects of Overexpression of High Molecular Weight Glutenin Subunit 1Dy10 on Wheat Tortilla Properties

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