EVALUATION OF THE BREADMAKING QUALITY OF AUSTRIAN-GROWN WHEATS USING AN AUTOMATIC HOME-BAKERY

A set of Austrian-grown winter wheats, covering the whole range of quality groups, was investigated by test-baking of small breads using an automatic home-bakery. The quality traits water absorption, baking absorption, and loaf volume were used as parameters. The results were compared with the offic...

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Bibliographic Details
Published in:Cereal research communications 2001-01, Vol.29 (3/4), p.421-428
Main Authors: GRAUSGRUBER, Heinrich, KREUZMAYR, Adelheid Elisabeth, RUCKENBAUER, Peter
Format: Article
Language:English
Subjects:
Baking
Breads
Breeding
Discriminant analysis
Discriminants
Kneading
Molding
Quality
Wheat
Wheat flour
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Summary:A set of Austrian-grown winter wheats, covering the whole range of quality groups, was investigated by test-baking of small breads using an automatic home-bakery. The quality traits water absorption, baking absorption, and loaf volume were used as parameters. The results were compared with the official Austrian classification scheme of wheat quality. The analyses revealed a reliable assessment of the breadmaking quality if mixing of the dough was carried out outside the home-bakery. Kneading of the dough in the home-bakery proved to be too weak compared with Austrian standard procedures. However, the automatic nature of the process is then partly lost.
ISSN:0133-3720
1788-9170
DOI:10.1007/bf03543690