Cereal Chem 68:284-290   |  VIEW ARTICLE

The Relationship of Bromate Requirement and Sugars in Breadmaking and Implications for Loaf Volume Potential of Hard Red Spring Wheat Flours.

J. D. C. Figueroa and K. Khan. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

The hard red spring wheat cultivars Coteau, Len, and Tammy, grown at two locations in North Dakota in 1987 and selected on the basis of bromate requirments, were compared for sugars using gas chromatography and phenol-sulfuric acid methods. The chromatograms of sugars from the Osborne fractions of Coteau, which usually requires bromate, showed low levels of sugars in the albumin, glutenin, and residue fractions. Similar sugar patterns were found in soft red winter wheat. Flours with bromate requirements had low farinograph absorptions, short mixing and arrival times, high protein, and low sugar contents compared to flour without bromate requirments. The level of sugar in flours from the same location was usually lower in cultivars that required bromate than in those that did not require bromate. Variations in sugar content were also observed among locations.