Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality
https://doi.org/10.24017/science.2019.2.17
Abstract views: 2296 / PDF downloads: 1169Abstract
Physiochemical and rheological properties of local wheat cultivars were studied to determine and develop their relationship to baking quality of white layer cake. The investigation carried out via studying four different wheat cultivars (Adana, Sham 6, Tamooz 2, and Slemani 2), and comparing to a locally produced flour (from Sulaimani Cereal Milling Company) as control. According to physical parameters, the highest value were obtained by Slemani 2, and in terms of falling number control also recorded the highest. In regards to chemical composition (such as; Protein, Fat, Ash, and Moisture) the greatest values were reported by (Tamooz 2, Sham 6, Adana, and Slemani 2) respectively. Nevertheless, rheological characteristics for farinograph in terms of (water absorption, developing time, stability, and tolerance mixing index), the highest values were achieved by (Tamooz 2, Adana, Control, and Sham 6), respectively. While for amylograph characteristics the highest values were recorded in Slemani 2, and Control in terms of (pasting temperature, and peak viscosity) respectively. The gluten yield parameters tested for gluten index, and dry gluten in which the results obtained for Control, and Sham 6 were the greatest. For physical characteristics of the white layer cake the Control achieved the highest value for volume index, symmetry index, and specific volume. Finally, the Control and Adana have scored the highest values for sensory evaluation. In general, the best white layer cake quality was obtained from the Control, Adana, and Sham 6, hence the protein quality and quantity have great influence on the end product.
Keywords:
Wheat cultivar, Rheology, Physico-chemical, Sensory evaluation, Gluten Index, and White layer cake.
References
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https://doi.org/10.3390/foods1010003
[31] G. G. Piccinin, A. L. Braccini, L. G. Dan, C. A. Scapim, T. T. Ricci, and G. L. Bazo, "Efficiency of seed inoculation with Azospirillum brasilense on agronomic characteristics and yield of wheat," Industrial Crops and Products, vol. 43, pp. 393-397, 2013.
https://doi.org/10.1016/j.indcrop.2012.07.052
[32] S. P. Cauvain and L. S. Young, "Technology of breadmaking," 2007.
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[35] H. Goesaert, K. Brijs, W. Veraverbeke, C. Courtin, K. Gebruers, and J. Delcour, "Wheat flour constituents: how they impact bread quality, and how to impact their functionality," Trends in food science & technology, vol. 16, pp. 12-30, 2005.
https://doi.org/10.1016/j.tifs.2004.02.011
[36] H. Yamamoto, S. T. Worthington, G. Hou, and P. Ng, "Rheological properties and baking qualities of selected soft wheats grown in the United States," Cereal chemistry (USA), 1996.
[37] A. Mahmood, "Acid-page gliadin composition and cluster analysis for quality traits of different wheat varieties," university of agriculture, faisalabad, 2004.
[38] M. I. Siddique, "physico-chemical properties of composite flours for chapati roducation," University of Agriculture Faisalabad Pakistan, 1989.
[39] N. L. Kent and A. Evers, Technology of cereals: an introduction for students of food science and agriculture: Woodhead Publishing, 1994.
[40] M. O. Raeker and L. A. Johnson, "A micro method for cake baking (high ratio, white layer)," Cereal chemistry, 1995.
https://doi.org/10.3923/ajps.2003.358.360
[2] P. Randall and H. Moss, "Some effects of temperature regime during grain filling on wheat quality," Australian journal of agricultural research, vol. 41, pp. 603-617, 1990.
https://doi.org/10.1071/AR9900603
[3] A. Bloksma, "Dough structure, dough rheology and baking quality," Cereals Food World, 2, 35, 237-244, 1990.
[4] A. S. Szczesniak, J. Loh, and W. R. Mannell, "Effect of moisture transfer on dynamic viscoelastic parameters of wheat flour/water systems," Journal of Rheology, vol. 27, pp. 537-556, 1983.
https://doi.org/10.1122/1.549718
[5] P. Dreese, J. Faubion, and R. Hoseney, "Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating," Cereal Chem, vol. 65, pp. 348-353, 1988.
[6] M. Dubois, "New offerings in rheology," Developments in food science, 1983.
[7] A. C. Eliasson, T. G. Carlson, and K. Larsson, "Some effects of starch lipids on the thermal and rheological properties of wheat starch," Starch?Stärke, vol. 33, pp. 130-134, 1981.
https://doi.org/10.1002/star.19810330407
[8] M. Ognean, C. F. Ognean, and A. Bucur, "Rheological effects of some xylanase on doughs from high and low extraction flours," Procedia Food Science, vol. 1, pp. 308-314, 2011.
https://doi.org/10.1016/j.profoo.2011.09.048
[9] J. Samaan, G. H. El?Khayat, F. A. Manthey, M. P. Fuller, and C. S. Brennan, "Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation," International journal of food science & technology, vol. 41, pp. 47-55, 2006.
https://doi.org/10.1111/j.1365-2621.2006.01313.x
[10] B. Dobraszczyk and M. Morgenstern, "Rheology and the breadmaking process," Journal of cereal Science, vol. 38, pp. 229-245, 2003.
https://doi.org/10.1016/S0733-5210(03)00059-6
[11] G. Scott and P. Richardson, "The application of computational fluid dynamics in the food industry," Trends in Food Science & Technology, vol. 8, pp. 119-124, 1997.
https://doi.org/10.1016/S0924-2244(97)01028-5
[12] B. J. Dobraszczyk, "The physics of baking: rheological and polymer molecular structure-function relationships in breadmaking," Journal of Non-Newtonian Fluid Mechanics, vol. 124, pp. 61-69, 2004.
https://doi.org/10.1016/j.jnnfm.2004.07.014
[13] M. R. Amjid, A. Shehzad, S. Hussain, M. A. Shabbir, M. R. Khan, and M. Shoaib, "A comprehensive review on wheat flour dough rheology," Pakistan Journal of Food Sciences, vol. 23, pp. 105-123, 2013.
[14] C. E. Stathopoulos, A. A. Tsiami, J. D. Schofield, and B. J. Dobraszczyk, "Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality," Journal of Cereal Science, vol. 47, pp. 134-143, 2008.
https://doi.org/10.1016/j.jcs.2007.03.002
[15] E. Marconi and M. Carcea, "Pasta from non traditional raw materials," 2001.
[16] AACC Approved Methods of Analysis, 11th Ed. Method55-10.01. Physical Tests. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[17] AACC Approved Methods of Analysis, 11th Ed. Method 56-81.04. Determination of Falling Number. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[18] AACC Approved Methods of Analysis, 11th Ed. Method 44-01.01. Calculation of Percent Moisture. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[19] AACC Approved Methods of Analysis, 11th Ed. Method 8-21.01. Prediction of Ash Content in Wheat Flour-Near Infrared Method. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[20] AACC Approved Methods of Analysis, 11th Ed. Method 0-10.01. Crude Fat in Flour, Bread, and Baked Cereal Products. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[21] AACC Approved Methods of Analysis, 11th Ed. Method 39-11.01.Near-Infrared Reflectance Method for Protein Determination. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[22] AOAC Official Methods of Analysis, 15th Ed. Method 932.06, 925.09, 985.29, 923.03. Association of Official Analytical Chemists. Arlington, VA, U.S.A, 1990.
[23] AACC Approved Methods of Analysis, 11th Ed. Method 54-21.02. Rheological Behavior of Flour by Farinograph. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[24] AACC Approved Methods of Analysis, 11th Ed. Method 61-01. Rheological Behavior of Flour by Amylograph. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[25] AACC Approved Methods of Analysis, 11th Ed. Method 38-12.02. Determination of Wheat Gluten, Dry Gluten, Water Binding Capacity, and Gluten Index. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[26] AACC Approved Methods of Analysis, 11th Ed. Method 10-90.01. Baking Quality of Cake Flour. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[27] AACC Approved Methods of Analysis, 11thEd. Method 10-91.01.Use of Layer Cake Measuring Template. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[28] AACC Approved Methods of Analysis, 11th Ed. Method 10-05.01. Guidelines for Measurement of Volume by Rapeseed Displacement. Cereals & Grains Association, St. Paul, MN, U.S.A, 2000.
[29] P. Willams, F. J. El-Haramein, H. Nakkaoul, and S. R?hawi, "Crop Quality Evaluation Methods and Gudilines," ed: ICARDA, 1986.
[30] A. Al-Saleh and C. S. Brennan, "Bread wheat quality: some physical, chemical and rheological characteristics of Syrian and English bread wheat samples," Foods, vol. 1, pp. 3-17, 2012.
https://doi.org/10.3390/foods1010003
[31] G. G. Piccinin, A. L. Braccini, L. G. Dan, C. A. Scapim, T. T. Ricci, and G. L. Bazo, "Efficiency of seed inoculation with Azospirillum brasilense on agronomic characteristics and yield of wheat," Industrial Crops and Products, vol. 43, pp. 393-397, 2013.
https://doi.org/10.1016/j.indcrop.2012.07.052
[32] S. P. Cauvain and L. S. Young, "Technology of breadmaking," 2007.
[33] H. Keran, M. Salki?, A. Odobaši?, M. Jaši?, N. Ahmetovi?, and I. Šestan, "The importance of determination of some physical-chemical properties of wheat and flour," Agriculturae Conspectus Scientificus, vol. 74, pp. 197-200, 2009.
[34] Z. Iqbal, I. Pasha, M. Abrar, S. Masih, and M. S. Hanif, "PHYSICO-CHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF WHEAT VARIETIES," Journal of Agricultural Research (03681157), vol. 53, 2015.
[35] H. Goesaert, K. Brijs, W. Veraverbeke, C. Courtin, K. Gebruers, and J. Delcour, "Wheat flour constituents: how they impact bread quality, and how to impact their functionality," Trends in food science & technology, vol. 16, pp. 12-30, 2005.
https://doi.org/10.1016/j.tifs.2004.02.011
[36] H. Yamamoto, S. T. Worthington, G. Hou, and P. Ng, "Rheological properties and baking qualities of selected soft wheats grown in the United States," Cereal chemistry (USA), 1996.
[37] A. Mahmood, "Acid-page gliadin composition and cluster analysis for quality traits of different wheat varieties," university of agriculture, faisalabad, 2004.
[38] M. I. Siddique, "physico-chemical properties of composite flours for chapati roducation," University of Agriculture Faisalabad Pakistan, 1989.
[39] N. L. Kent and A. Evers, Technology of cereals: an introduction for students of food science and agriculture: Woodhead Publishing, 1994.
[40] M. O. Raeker and L. A. Johnson, "A micro method for cake baking (high ratio, white layer)," Cereal chemistry, 1995.
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[1]
S. A. Omer and D. Amin Saber, “Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality”, KJAR, vol. 4, no. 2, pp. 173–183, Dec. 2019, doi: 10.24017/science.2019.2.17.
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30-12-2019
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