Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials
2.2. Physical Analyses
2.2.1. Test Weight
2.2.2. Chemical Analyses
2.2.3. Colour
2.2.4. Flour Yield
2.2.5. Bread Preparation
Constituent | Quantity (g) | % of Total Weight |
---|---|---|
Flour | 1500 | 58.55 |
Yeast | 30 | 1.17 |
Salt | 27 | 1.05 |
Diamond improver | 30 | 1.17 |
White shortening | 75 | 2.93 |
Water | 900 | 35.13 |
2.2.6. Bread Dough Characteristics
2.2.7. Bread Quality Evaluation
2.2.7.1. Loaf Volume
2.2.7.2. Sensory Analysis
2.2.8. Statistical Analyses
Attribute | Definition |
---|---|
Appearance | |
Crust colour | Degree of colour darkness in the crust ranging from pale to dark brown |
Crust colour | Degree of colour darkness in the crumb ranging from creamy to white |
Crumb appearance | Degree of porosity and its uniformity from non uniform to uniform |
Odour | |
Yeasty | Odour associated with aromatic exchange from yeast fermentation |
Grainy | An aromatic impression of cereal derived products like wheat, barley and corn |
Texture | |
Manual | Force required snapping sample by hand |
Oral | Force required biting completely through sample placed between the molars |
Flavour | |
Sweet | Fundamental taste sensation of which sucrose is typical |
Salt | Fundamental taste sensation elicited by sodium chloride |
Sour | Fundamental taste sensation evoked by acids |
3. Results and Discussion
3.1. Physical Properties
Genotype | Vitreousness (%) | Kernel weight (g) | Test Weight (kg/hL) | Water content (%) |
---|---|---|---|---|
Doumah 2 | 71.33 ab | 45.96 d | 88.01 d | 5.98 a |
Doumah 40765 | 69.33 a | 45.62 d | 84.62 bc | 5.94 a |
Doumah 46055 | 76.67 abc | 44.43 c | 85.13 bc | 6.01 a |
Sham 6 | 81.67 bc | 35.26 a | 82.24 a | 6.43 c |
Sham 8 | 86.67 cd | 37.31 b | 85.80 c | 6.28 bc |
Bouhouth 8 | 95.00 d | 36.02 a | 84.20 b | 6.15 ab |
Kernel Weight | Test Weight | Water Content | |
---|---|---|---|
Vitreousness | −0.794 ** | −0.347 | 0.544 * |
Kernel weight | 0.619 ** | −0.831 ** | |
Test weight | −0.509 * |
3.2. Chemical Properties
Genotype | Ash (g/100 g) | Protein (g/100 g) | Falling Number (sec) | Water Content (g/100 g) | Water Absorption (g/100 g) | Flour Colour L | Flour Colour a | Flour Colour b |
---|---|---|---|---|---|---|---|---|
Doumah 2 | 0.677 a | 10.82 c | 417.33 e | 14.5 e | 56.45 a | 93.14 b | 1.41 a | 10.28 bcd |
Doumah 40765 | 0.717 a | 9.52 a | 379.66 d | 13.9 d | 56.30 a | 93.16 b | 1.15 a | 9.46 abc |
Doumah 46055 | 0.690 a | 10.06 b | 351.66 c | 13.0 b | 59.40 c | 92.52 b | 1.56 a | 10.46 cde |
Sham 6 | 0.630 a | 11.75 d | 345.66 c | 12.9 b | 60.10 d | 92.95 b | 1.58 a | 9.47 abc |
Sham 8 | 0.723 a | 11.02 c | 372.33 d | 13.1 b | 61.40 e | 92.05 b | 1.75 a | 11.55 e |
Bouhouth 8 | 0.687 a | 11.10 c | 375.33 d | 13.5 c | 60.30 d | 92.20 b | 1.68 a | 11.31 de |
Strong English | 0.973 b | 13.69 e | 285.66 a | 11.1 a | 64.05 f | 89.93 a | 1.10 a | 9.18 ab |
Weak English | 0.873 b | 9.77 ab | 305.33 b | 11.1 a | 58.05 c | 92.97 b | 1.30 a | 8.57 a |
3.3. Dough Properties
P | FN | WAbs | Flour L | Flour a | Flour b | Mixing Time | Stab | Weak | Res | Extn | Loaf Volume | Resil 0 | Resil 1 | Resil 2 | Firm 0 | Firm 1 | Firmn 2 | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Ash | 0.418 * | −0.750** | 0.468 | −0.623** | −0.149 | −0.490 * | −0.688** | 0.504 * | −0.375 | 0.809** | 0.710** | 0.055 | −0.229 | −0.179 | −0.157 | −0.439 * | −0.451* | −0.167 |
P | −0.440 * | 0.837** | −0.775** | −0.035 | −0.035 | 0.308 | 0.862** | −0.692** | 0.192 | 0.804** | −0.096 | 0.499 * | 0.657** | 0.582** | −0.093 | −0.112 | −0.066 | |
FN| | −0.611 * | 0.557** | 0.152 | 0.580** | 0.481 | −0.458 | 0.629** | −0.729** | −0.754** | −0.135 | 0.124 | 0.056 | 0.099 | 0.473 * | 0.403 | 0.378 | ||
WAbs | −0.796** | −0.016 | 0.184 | 0.182 | 0.634** | −0.535* | 0.190 | 0.685** | −0.059 | 0.328 | 0.345 | 0.420 | −0.030 | −0.028 | 0.132 | |||
Flour L | 0.277 | 0.082 | 0.049 | −0.703** | 0.433 | −0.354 | −0.772** | −0.043 | −0.334 | −0.230 | −0.267 | 0.152 | 0.135 | 0.009 | ||||
Flour a | 0.335 | 0.181 | −0.134 | −0.029 | −0.149 | −0.234 | 0.170 | 0.044 | 0.038 | 0.162 | 0.131 | −0.136 | 0.180 | |||||
Flour b | 0.566 * | −0.134 | 0.346 | −0.578** | −0.449* | −0.053 | 0.395 | 0.160 | 0.310 | 0.542** | 0.358 | 0.609** | ||||||
Mixingtime | 0.132 | −0.121 | −0.571 * | −0.133 | −0.034 | 0.450 | 0.733** | 0.799** | 0.238 | 0.446 | 0.192 | |||||||
Stab | −0.802** | 0.397 | 0.832** | 0.214 | 0.246 | 0.609 * | 0.525* | −0.457 | −0.404 | −0.287 | ||||||||
Weak | −0.490 | −0.781** | −0.431 | −0.037 | −0.600 * | −0.532* | 0.657** | 0.473 | 0.585 * | |||||||||
Res | 0.484** | 0.281 | −0.297 | −0.201 | −0.140 | −0.585** | −0.517** | −0.430 * | ||||||||||
Exten | 0.066 | 0.147 | 0.308 | 0.267 | −0.424* | −0.412 * | −0.294 | |||||||||||
Loafvolume | −0.362 | 0.072 | 0.158 | −0.746** | −0.302 | −0.625** | ||||||||||||
Resil 0 | 0.479 * | 0.398 | 0.318 | −0.017 | 0.132 | |||||||||||||
Resil 1 | 0.793** | −0.112 | −0.001 | −0.295 | ||||||||||||||
Resil 2 | −0.160 | −0.071 | −0.111 | |||||||||||||||
Firm 0 | 0.668** | 0.812** | ||||||||||||||||
Firm 1 | 0.500* |
Genotype | Mixing Time (min) | Stability (min) | Weakness (BU) | Resistance (g) | Extensibility (mm) |
---|---|---|---|---|---|
Doumah 2 | 2.5 c | 4.0 cd | 92.5 bc | 15.57 c | 12.62 a |
Doumah 40765 | 2.0 b | 2.5 ab | 95.0 bc | 11.38 a | 12.22 a |
Doumah 46055 | 2.0 b | 1.5 a | 105.0 c | 12.35 ab | 12.77 a |
Sham 6 | 3.0 d | 3.5 bc | 52.5 ab | 11.77 ab | 25.89 c |
Sham 8 | 2.5 c | 2.5 b | 105.0 c | 13.55 b | 12.52 a |
Bouhouth 8 | 3.0 d | 5.0 d | 60.0 ab | 18.50 d | 17.07 ab |
Strong | 2.0 b | 8.4 e | 30.0 a | 30.55 e | 62.50 d |
Weak | 1.5 a | 3.0 bc | 67.5 abc | 39.34 f | 21.86 bc |
3.4. Bread Quality
3.4.1. Functional Properties
Genotype | Specific Volume | Resilience 0 (g) | Resilience 1 (g) | Resilience 2 (g) | Firmness 0 (g) | Firmness 1 (g) | Firmness 2 (g) |
---|---|---|---|---|---|---|---|
Doumah-2 | 3.530 a | 62.94 b | 52.48 b | 48.59 bcd | 720.34 b | 822.68 ab | 961.55 a |
Doumah-40765 | 3.630 a | 45.46 a | 45.46 a | 41.44 a | 590.11 ab | 833.09 ab | 899.62 a |
Doumah-46055 | 3.565 a | 64.06 b | 44.68 a | 42.66 ab | 697.58 b | 775.68 a | 956.10 a |
Sham-6 | 3.545 a | 58.80 b | 58.80 c | 52.37 de | 689.94 b | 929.45 ab | 852.70 a |
Sham-8 | 3.485 a | 56.92 b | 46.07 a | 45.07 abc | 965.90 c | 1072.26 b | 1234.72 b |
Bouhouth-8 | 3.735 a | 58.06 b | 58.06 bc | 55.91 e | 527.04 a | 795.99 ab | 837.85 a |
Strong | 3.600 a | 61.51 b | 54.82 bc | 50.02 cde | 503.50 a | 670.50 a | 854.97 a |
Weak | 3.640 a | 46.09 a | 42.32 a | 41.20 a | 498.04 a | 714.63 a | 798.37 a |
3.4.2. Sensory Analysis
Genotype | Crust Colour | Crumb Colour | Crumb Appear | Odour Yeasty | Odour Grainy | Crumb Hardness | Crumb Adhesion | Sweetness | Saltiness | Sourness | Bread Overall |
---|---|---|---|---|---|---|---|---|---|---|---|
Doumah 2 | 5.18 b | 5.41 b | 7.19 b | 4.02 a | 3.85 a | 6.84 a | 6.67 b | 2.58 a | 3.51 a | 3.61 a | 6.47 b |
Doumah 40765 | 5.77 b | 4.21 ab | 2.62 a | 4.70 ab | 4.68 a | 4.25 a | 4.48 ab | 2.88 a | 2.84 a | 3.65 a | 2.91 a |
Doumah 46055 | 4.89 b | 4.33 ab | 4.24 ab | 5.15 ab | 4.17 a | 3.75 a | 5.27 ab | 2.69 a | 3.33 a | 4.08 a | 3.63 ab |
Sham 6 | 4.94 b | 5.97 b | 4.70 ab | 3.84 a | 4.69 a | 5.29 a | 5.85 ab | 3.16 a | 3.32 a | 3.50 a | 5.70 ab |
Sham 8 | 4.35 b | 3.57 ab | 5.53 ab | 6.30 b | 4.18 a | 4.39 a | 5.87 ab | 3.78 a | 3.46 a | 3.35 a | 4.45 ab |
Bouhouth 8 | 5.66 b | 4.83 b | 7.13 b | 4.65 ab | 4.44 a | 6.12 a | 5.13 ab | 2.62 a | 3.61 a | 3.74 a | 5.55 ab |
Strong | 5.56 b | 2.18 a | 5.33 ab | 5.43 ab | 4.59 a | 5.73 a | 5.06 ab | 3.43 a | 3.06 a | 3.53 a | 4.65 ab |
Weak | 2.58 a | 4.12 ab | 6.01 b | 6.29 b | 4.11 a | 6.42 a | 2.61 a | 2.98 a | 3.50 a | 4.65 a | 4.35 ab |
4. Conclusions
Acknowledgments
Conflicts of Interest
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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. https://doi.org/10.3390/foods1010003
Al-Saleh A, Brennan CS. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples. Foods. 2012; 1(1):3-17. https://doi.org/10.3390/foods1010003
Chicago/Turabian StyleAl-Saleh, Abboud, and Charles S. Brennan. 2012. "Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples" Foods 1, no. 1: 3-17. https://doi.org/10.3390/foods1010003