Al-Saleh Abboud, Brennan Charles S
Food Science Department, Faculty of Agriculture, Al Furat University, Deir-Ezzor, Syria.
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
Foods. 2012 Nov 22;1(1):3-17. doi: 10.3390/foods1010003.
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%-95.0%), 1000-kernel weight (35.2-46.9 g) and the test weight (82.2-88.0 kg/hL). All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours). A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **), as well as with the vitreousness of the kernel (r = 0.54 *). Protein content was also correlated with dough stability (r = 0.86 **), extensibility (r = 0.8 **), and negatively correlated with dough weakness (r = -0.69 **). Bread firmness and dough weakness were positively correlated (r = 0.66 **). Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.
利用来自六个叙利亚小麦品系基因型的面粉,对面包制作品质、籽粒特性(物理和化学特性)与面团流变学之间的关系进行了研究,这些品系包括商业种植品种和高级育种系。这些基因型于2008/2009季种植在叙利亚东部的灌溉地块中。对谷物样品进行了玻璃质化程度、容重、千粒重评估,然后进行研磨,并对蛋白质含量、灰分和水分含量进行检测。通过测定面团的搅拌时间、稳定性、弱化度、阻力和延展性来研究样品的面团流变学。除感官分析外,还通过测量比容、弹性和硬度来评估面包烘焙品质。对六个叙利亚小麦基因型和两个英国面粉样品进行了比较研究。在叙利亚基因型之间,观察到玻璃质化程度(69.3%-95.0%)、千粒重(35.2-46.9克)和容重(82.2-88.0千克/百升)存在显著差异。所有样品的降落数值都很高(叙利亚样品为346至417秒,英国面粉为285和305秒)。面粉的蛋白质含量与其吸水性之间呈现出显著正相关(r = 0.84 **),与籽粒的玻璃质化程度也呈正相关(r = 0.54 *)。蛋白质含量还与面团稳定性(r = 0.86 **)、延展性(r = 0.8 **)相关,与面团弱化度呈负相关(r = -0.69 **)。面包硬度和面团弱化度呈正相关(r = 0.66 **)。感官分析表明,杜马-2最受青睐,而杜马40765和46055最不受青睐,这可能表明它们适合用于制作饼干而非面包。