Baking volume of wheat flour : assessment of novel analyses and parameters in prediction

University essay from SLU/Department of Molecular Sciences

Abstract: In the milling industry baking volume is used as the gold standard for wheat flour quality. Determination of baking volume is a time-consuming and blunt method, demanding a quicker and more precise substitute. The aim of this thesis was to assess how different rheological and chemical parameters affect baking volume. Alveographic parameters, solvent retention capacity and starch damage rate as measured by Alveolab, SRC 2 and SDmatic, respectively, were evaluated as methods for elucidating baking volume. Spring and winter wheat flours were analysed with the novel methods. Analyses of quality control and fibre content were included in the data set. Principal component analysis and partial least squares regression were used in data processing. Chopin instruments improved the predictive power of the models regarding baking volume. The models were not sufficiently predictive to replace baking volume. SDmatic measurement of starch damage displayed a strong negative correlation with baking volume for spring wheats. Measurements from Alveolab had greatest overall prediction capacity of the novel methods, although analyses were lacking in reproducibility. SRC 2 results displayed a slight correlation with baking volume for both spring and winter wheats, yet lacking in reproducibility. Wet gluten and protein content displayed a strong correlation with baking volume overall. Gluten index had a negative correlation with baking volume for both spring and winter wheats.

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