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Gluten, Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Breadmaking1

September 1999 Volume 76 Number 5
Pages 606 — 613
J. B. Ohm 2 , 3 and O. K. Chung 2 , 4

Cooperative investigations, U. S. Department of Agriculture, Agricultural Research Service and the Department of Grain Science and Industry, Kansas State University. Contribution No. 97-412-J from the Kansas Agriculture Experiment Station, Manhattan, KS 66506. Mention of firm names or trade products does not constitute endorsement by the U. S. Department of Agriculture over others not mentioned. Graduate research assistant and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Present address: Postdoctoral research chemist, USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Supervisory research chemist, USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Corresponding author. Phone 785/776- 2703. Fax: 785/776-2792. E-mail: okchung@usgmrl.ksu.edu


Go to Article:
http://dx.doi.org/10.1094/CCHEM.1999.76.5.606
Accepted March 31, 1999.
ABSTRACT

Flour gluten, pasting, and mixogram characteristics of 12 hard winter wheat cultivars grown in six counties in Kansas were analyzed using the Glutomatic System, a Rapid Visco-Analyser, and MIXSMART computer software, respectively, to investigate their relationships with breadmaking. Gluten contents and hydration amounts had significant correlations with water absorption. In addition, gluten parameters were significantly correlated to kernel hardness. One of the most difficult challenges in mixograph usage is to find the optimum water absorption of a given flour. Flour protein contents (FP) and near-infrared hardness scores or FP and gluten parameters could predict mixograph water absorptions, showing R2 values of 0.842 or 0.814, respectively, by multiple regression analysis. For our set of 72 wheat samples, computer-analyzed mixograph parameters were significantly correlated to conventional parameters. Computer-analyzed mixograph midline peak times and bandwidths at 6 min were highly correlated to conventional mixograph mix times and mixing tolerances, respectively. Flour pasting temperatures complemented FP in predicting loaf volumes. The ratios of FP to pasting temperatures had a significant curvilinear relationship with loaf volumes showing an R2 of 0.725.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1999.