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Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

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Food Science Department, Faculty of Agriculture, Al Furat University, Deir-Ezzor, Syria
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Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
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Author to whom correspondence should be addressed.
Foods 2012, 1(1), 3-17; https://doi.org/10.3390/foods1010003
Received: 21 September 2012 / Revised: 1 November 2012 / Accepted: 8 November 2012 / Published: 22 November 2012
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. View Full-Text
Keywords: bread wheat; kernel characteristics; flour; dough; bread quality; sensory analysis bread wheat; kernel characteristics; flour; dough; bread quality; sensory analysis
MDPI and ACS Style

Al-Saleh, A.; Brennan, C.S. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples. Foods 2012, 1, 3-17.

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