Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use

• Published in: Journal of food science and technology Vol. 58; no. 4; pp. 1462 - 1469
• Main Authors: Paesani, Candela, Moiraghi, Malena, Sciarini, Lorena, Pérez, Gabriela T.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.04.2021; Springer Nature B.V
• Subjects: Bread; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dietary fiber; Flour; Food Science; Genotypes; Gluten; Lipids; Nutrition; Original; Original Article; Parameter modification; Particle size; Particle size distribution; Physicochemical properties; Predictions; Size distribution; Standardization; Water absorption; Wheat; Whole flour cookie; Hard wheat; Particle size; Whole flour bread; Soft wheat; Whole wheat flour
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04658-1

The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and particle size distribution. Flours from hard wheat had lower particle average size and dietary fiber content, and higher lipid and wet gluten contents than flours from soft wheat. Particle size distribution, water absorption capacity and chemical composition of whole flours strongly influenced bread and cookie making performance. Considering prediction tests, flours from different wheat types were successfully discriminated using SDS-SI, SRC lac, and GI. However, rather weak correlations were found between the prediction test and the cookie and bread quality parameters. The prediction test, standardized for refined flours, showed a poor performance when whole flours were used. Nevertheless, grain texture and whole flour physicochemical properties did affect bread and cookie quality parameters, thus classical prediction tests should be modified in order to estimate the end-use performance of whole flours. Moreover, a standardization of the milling process should be considered.