Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality

Analytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined. Wheat cultivars were found to differ in their suitability for Arabic...

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 54; no. 1; pp. 99 - 110
Main Authors Quail, K.J, McMaster, G.J, Wootton, M
Format Journal Article
LanguageEnglish
Published 1991
Subjects
baking quality
breads
cultivars
protein content
quality standards
rheology
testing
wheat
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Summary:Analytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined. Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation. Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740540112