Mixtures of Two Argentinean Wheat Cultivars of Different Quality: A Study on Breadmaking Performance

Commercial Argentinean wheat flours are commonly composed of at least two wheat cultivars to obtain products of constant quality. Flours from two different wheats (Buck Pronto [BP] and Klein Escudo [KE]) with different protein profiles and breadmaking performance were assayed. Glu-1 alleles are expr...

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Bibliographic Details
Published in:Cereal chemistry 2008-09, Vol.85 (5), p.579-585
Main Authors: Ponzio, N.R, Puppo, M.C, Ferrero, C
Format: Article
Language:English
Subjects:
Biological and medical sciences
bread dough
breadmaking
breadmaking quality
breads
Cereal and baking product industries
crop quality
cultivars
Food industries
food quality
Fundamental and applied biological sciences. Psychology
gene expression
glutenins
microstructure
mixtures
sensory properties
texture
Triticum aestivum
wheat
wheat flour
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Summary:Commercial Argentinean wheat flours are commonly composed of at least two wheat cultivars to obtain products of constant quality. Flours from two different wheats (Buck Pronto [BP] and Klein Escudo [KE]) with different protein profiles and breadmaking performance were assayed. Glu-1 alleles are expressed in BP with 2, 7+8, 5+10 HMW glutenins subunits, while in KE 2, 7+9, 5+10 HMW glutenins subunits are present. Different sample blends (BP and KE) of 100:0, 75:25, 50:50, 25:75, and 0:100 were analyzed to relate composition of blends to the characteristics of dough and breads obtained from them. Physicochemical assays, alveograms, farinograms, and the SDS sedimentation test (SDSS test) were applied to characterize pure flours and blends. Rheological behavior of dough was studied by texture profile analysis (TPA) and dynamic assays. Scanning electron microscopy (SEM) was used to analyze dough microstructure. Alveographic W and farinographic stability values of blends with
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-85-5-0579