Adequacy of different wheat cultivars for low-hydration bread making

作者：Gomez Manuel^*; Ruiz Paris Elena; Aparicio Nieves; Oliete Bonastre

来源：Journal of the Science of Food and Agriculture, 2011, 91(6): 1148-1154.

DOI：10.1002/jsfa.4301

• wheat
• bread-making quality
• landraces
• alveograph
• farinograph
• low-hydration bread

BACKGROUND: There is considerable interest in recovering landraces as genetic resources and as raw materials in ecological production. Low-hydration bread, whose dough is submitted to a sheeting roll process, is commonly prepared in Spain and other countries. The aim of this study was to assess the adequacy of some landraces, compared with commercial cultivars and flours, for making this type of bread. Eight Spanish landraces, four wheat cultivars developed during the green revolution and three commercial flours were chosen, their alveographic and kneading behaviours were analysed and the characteristics of the resulting breads were determined.
RESULTS: The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver.
CONCLUSION: When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.

• 出版日期2011-4