Dough Strain Hardening Properties as Indicators of Baking Performance

作者：Kindelspire Julie Y; Glover Karl D; Caffe Treml Melanie; Krishnan Padmanaban G^*

来源：Cereal Chemistry, 2015, 92(3): 293-301.

DOI：10.1094/CCHEM-12-13-0249-R

Bread loaf volume is an important economic criterion. Breeders, millers, and bakers need measurements allowing them to evaluate dough performance during processing. Strain hardening is an important dough property. It describes the stability of the gas cell walls and the ability of cells to expand further; therefore, the higher the strain hardening index (n), the better the baking performance. Dough exhibits strain hardening during uniaxial extensibility tests. However, obtaining n from an extensibility test is time consuming. The objectives of this study were to identify the extensibility parameters that contribute to n. Three parameters were retained in the model (R-2 = 0.90): dough strength (R-max), extensional delay (E-Diff), and initial slope of the curve (E-i). R-max was the largest contributor and was proportional to the dough strain hardening properties. E-Diff and E-i had a detrimental effect on n. The appropriateness of the model was validated with two sample sets (19 genotypes, 12 environments). Significant correlations were found between loaf volume and n (r = 0.52-0.64) for 7 of the 12 environments. The strain hardening index was found to be a good predictor for baking performance as judged by loaf volume.

• 出版日期2015-6