Journal of Food Engineering 77 (2006) 439444 www.elsevier.

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Correlation between milling and baking parameters of wheat varieties

vec, O. Jirsa *, I. S kova M. Hrus
3, 166 3 28 Prague, Czech Republic Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Technicka Available online 25 August 2005

Abstract The milling and baking parameters of ours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill conrmed expressive dierent milling parameters of single varieties. Rheological properties of ours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Signicant correlation was obtained between the milling parameters, grain hardness, our water absorption and specic bread volume. The signicant correlation was found between water absorption and yield of semolina (r = 0.79); fermentograph gases volume and yield of semolina (r = 0.89), farinograph water absorption (r = 0.77), kernel hardness (r = 0.76); specic bread volume and our protein content (r = 0.57), the yield of semolina (r = 0.57). The most related section correlation was found between maturograph dough resistance and nal dough volume on fermentograph (r = 0.70). 2005 Elsevier Ltd. All rights reserved.
Keywords: Correlation; Dough rheology; Milling and baking parameters; Wheat our

1. Introduction Cereal chemists have always sought for a qualitative parameter or a group of such parameters that would determine wheat dough behavior in the baking process. Currently, the most promising results can be obtained from the determination of the glutenin composition as well as the hydrophobicity of gliadin subunits (Konopka, Abramczyk, Fornal, Rothkaehl, & Rotkiewicz, 2004). But interpretation of the wheat protein fractions is dicult because it depends on the extraction conditions and this causes problem in the determination of relations with our technological characteristics (Preston, Lukow, & Morgan, 1992). Experimental milling procedures are an integral part of wheat quality evaluation. However, these tests are
Corresponding author. Tel.: +420 22435 3206; fax: +420 22435 5130. ). kova E-mail address: marie.hruskova@vscht.cz (M. Hrus 0260-8774/$ - see front matter 2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.jfoodeng.2005.07.011
*

barely designed to exactly emulate commercial milling processes. There are two requirements for production usable laboratory milled our: careful wheat preparation before milling and similar our composition (Dubois & Juhue, 2000). Dough rheological techniques are commonly used for the analysis of wheat our baking value. The breadmaking process can be divided (for laboratory simulation) into its three main stages: mixing, fermentation, and baking. Recording dough mixer like the farinograph yields information on the behavior of the dough during the mixing stage. Load-extension instrument like the extensigraph describes dough resistance to extension and its extensibility, which may be important for gas retention during fermentation and oven rise. At fermentation stage, the carbon dioxide produced by the yeast is collected in the gas cells, which have been formed during mixing, and their volume increases. The fermentograph yields information on the behavior of the dough during the expansion of gas cells and thus a deformation of

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Nomenclature A AEXT d DS ED FN h /d Pr R50/d RD Rmax SD Smat ash content, percentage dry-basis extensigraph energy, cm2 extensigraph extensibility farinograph degree of softening, BU maturograph elasticity of dough, BU falling number, s ratio height/diameter, decimal protein, percentage dry-basis extensigraph ratio, decimal maturograph resistency of dough, BU extensigraph max. resistency, BU farinograph dough stability, min maturograph stability of leavening Tdev Tfer Tmat V0 V11 V22 Vbread VD VG Wabs Wg Zv farinograph development time, min fermentograph time of fermentation, min maturograph time of leavening, min oven spring dough volume, BU oven spring bread volume (11 min), BU oven spring bread volume, BU specic bread volume, cm3 100 g1 fermentograph nal dough volume, FeU fermentograph fermentation gases volume, FeU farinograph water absorption, % wet gluten, percentage dry-basis Zeleny sedimentation value, ml

the dough phase. Rupture of dough membranes in the course of fermentation process, and particular at the oven rise, restricts the loaf volume (Daniels & Fisher, 1976). The time when these stages occurred can be predicted from fermentograph and oven spring apparatus curve. Rheological dough characteristics, exactly the recover after loading deformation that is applied during nal proof, can be described by the maturograph (Shuey, 1975). Usual physical dough tests do not appear to measure properties that are directly important for breadmaking performance. The success of these tests, which measure dough rheological properties, may result in correlation with parameters that directly inuence wheat and our behavior in the mill (our yield) and the bakery (bread volume) (Jansen, Van Vliet, & Vereijken, 1996). The technological quality of wheat for milling and baking use varies in wide range. Variety composition is one of the most important factors and it caused protein and starch quality changes in the harvest year and the , 2001; Petr, 2001). The location of planting (Muchova breeding aims to specic requirements of wheat processing characterized by our and dough parameters, the number of which can even exceed several tens. For correct choice of the most important ones statistical methods of results description can be used as same as for prediction of dough behavior at technological stages of breadmaking (Cressey, Campbell, Grin, & Wrigley, 1987). The aim of the present study was to compare the milling and baking parameters of ours from foreign and Czech varieties and these results relate to milling and baking performance by correlation analysis.

countries and growing at the same agricultural regime were milled under standard conditions on laboratory mill CD1 auto (Chopin, France). Analytical our analyses (moisture, ash, protein and wet gluten content) were evaluated through the use of Inframatic 8600 (Perten Instruments, Sweden) with the calibration for the smooth light our. The Falling Number (ISO 3039) and Zeleny sedimentation test (ISO 5529) values were determined by the standard methods. Rheological properties of ours in non-fermented dough (ourwater system) were measured at farinograph (ISO 5530-1) and extensigraph (ISO 5530-2) (Brabender, SRN). Rheological properties of fermented dough were assessed according to the internal procedures at fermentograph SJA (Sweden), maturograph and oven spring apparatus (Brabender, SRN). Baking test based on fermented dough recipe (internal procedure) was used to assess baking our qualities. The recipe was as follows: our100%, yeast4%, salt1.7%, sugar1.5%, fat 1% (amount of ingredients in reference to our) and water needed for preparation of dough with farinograph consistency of 600 20 BU. Commercial French-type yeast Fala and commercial fat Perla were used. Dough maturation took 50 min, then the pieces of dough with the weight of 70 g were shaped manually. Dough proong took 45 min followed by 14 min of baking at 240 C. After 2 h cooling specic volume and shape (height and diameter) was assessed. Specic volume was measured with the use of rapeseed displacement method. For data processing and evaluation of dependence was used Microsoft Excel by program Statistica CZ. 3. Results and discussion

2. Material and methods 3.1. Describing of samples technological quality Twenty samples of wheat (Table 1) from the international breeding test CIMMYTharvest year 2003 were used at the study. Wheat samples originating from 12 Twenty samples of wheat (list of varieties and their origin in Table 1) contained varieties of dierent baking

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quality according to the results of analytical and rheological analyses (data not shown). Some varieties with lower protein content (e.g. Czech SG-S1515-99) showed better results of the baking test than it might be expected while other varieties with higher protein content (e.g. Lutescens 503-99) achieved worse results at the baking test. From kernel quality parameters only for three wheat lower bulk density than Czech standard required was measured. Hardness signicantly correlated with all milling characteristics but no important relation to bulk density was found. Grain ash content varied with the wide range (1.571.95%). Czech varieties can be described with lower protein and wet gluten content. As Zeleny value shows, its quality is only average with comparison to foreign samples. Falling number has the greatest variability from all kernel parameters. Standard milling test at CD1 auto mill conrmed expressive dierent milling parameters of single varieties and all of them (yields of break and reduction our, bran and midlings) varied in wide range. Flours produced from 20 wheat varieties belong (according to the ash content0.480.58%, average 0.54%) to Czech sort of the smooth light ours (max ash content 0.60%). Protein content was determined in a wide range from 10.8% (the Samanta variety) to 14.2% (OK97908). Falling number values were mainly higher than the Czech optimum value (250 s)an average value was 370 s, which shows evidence of lower amylolytic activity. Zeleny sedimentation test values ranged from 31 ml (Tubbs) to 72 ml (Lutescens 503-99). Water absorption of variety ours was rather higher, average water absorption found at the farinograph test was 58.1%. Vlasta variety had the lowest water absorption (48.2%) while the highest water absorption (66.4%) was detected at Hungarian variety Prijma. Time of the dough development of nine varieties from this set did not exceed the average value of 6.0 min. Average value of degree of softening of 30 BU shows evidence of the predominant representation of strong ours. Interpretation of the extensigraph parameters was carried out after 45, 90 and 135 min of dough maturing. Average maximum extensigraph resistance of the dough was 705 BU. The lowest maximum extensigraph resistance (207 BU) was measured at variety Akinci 84 while the highest (965 BU) at American variety OK97908. Extensigraph extensibility ranged from 124 mm (Maria) to 219 mm (OK97908). Extensigraph energy values expressed as an area under the extensigraph curve considerably ranged from 61 to 269 cm2. Values of fermentograph traits show evidence of average baking quality of most of the ours in the set. Dough volumes at the end of the fermentograph test varied, maximum nal dough volume found at variety Ebi (95 fermentograph unitsFeU) is nearly double of that of the lowest nal dough volume (55 FeU, variety

Table 1 List of winter wheat varieties (harvest 2003)

Variety name Country

Sample

SG-S Bezostaja Volnyska Prijma Venera Intrada Jagger OK97908 Tubbs Flamalb WA476 Lutescens Mv Emese 1511-99 1 503-99 Great Czech Czech Czech Czech Russia Ukraine Hungary Yugo- United United United United Romania Turkey Ukraine Hungary Britain Republic Republic Republic Republic slavia States States States States Ebi Samanta Vlasta Sarka

10

11

12

13

14

15

16

17

Akinci Oktjabrina Maria 84 70 Azer- Kazakhstan Bulgaria baijan

18

19

20

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Samanta). The shortest fermentation time was measured for the variety Maria (36 min), the longest time (75 min) for the variety Ebi. Higher representation of strong ours, revealed during the farinograph test, became also evident in the average fermentation time56 min. Fermentograph SJA also analyses the volume of fermentation gases produced. Increase of the gas volume is practically linear and volume of fermentation gases at the end of the test (160 min) is evaluated. Final volume of fermentation gases in this set ranged from 81 (Samanta) to 135 FeU (SG-S1511-99). Maturograph behavior of ours corresponds to fermentograph behavior, which is conrmed by the correlation analysis between these traits. Technologically most signicant maturograph traits are optimal time of nal stage of proong and proong stability. Average proong time in this set was 39 min, nine varieties showed longer time of nal proong (e.g. Ebi, SGS1511-99, Flamalb), while nine varieties showed shorter time of nal proong, which is more suitable for technological purposes (e.g. Czech varieties Samanta, Vlasta and Sarka). Proong stability implies how the dough is tolerant of overproongaverage tolerance was 7 min. Dough resistance, i.e. level of unloaded sample, correlates with specic bread volume. It is possible to assume that the higher the dough resistance at the maturograph test, the higher bread volume at the baking test. Values of maturograph dough resistance in the test ranged from 612 (Tubbs) to 835 BU (Flamalb). Variety with the lowest protein content in the set (Samanta) had technologically optimal time of nal proong (34 min), low dough resistance (700 BU) and good proong stability (6 min). Oven spring test simulates initial baking phase, socalled baking-in, during which a dough sample increases its volume due to the eect of air chambers expanse. Baking test is carried out as a direct examination of baking quality of the our. Initial volumes of the dough samples with optimally nished proong stage (V0)

varied in the space of 150 BU. The nal bread volumes (V22) varied in the space of 185 BU, from 425 BU (Volnyska) to 610 BU (Lutescens 503-99). Dough samples at the beginning of oven spring test had average volume of 375 BU, the bread volumes at the end of the test were at average 507 BU, thus average volume increase of the samples was 132 BU. Baking test according to the internal procedure showed evidential dierences in the technological quality of the our proteins. Average value of specic volume was 381 cm3 100 g1 and average product vaulting (the ratio of height and diameter) of 0.58. The lowest specic bread volume (311 cm3 100 g1) was measured at variety Maria (shape h/d = 0.58) and the lowest ratio (h/d = 0.46) at variety Tubbs (specic volume 342 cm3 100 g1). Czech variety SG-1511-99 reached the highest specic bread volume (438 cm3 100 g1) with nearly standard shape (h/d = 0.53). Relations between technological quality of tested varieties according to measured parameters (40 data
Table 2 Signicant correlations between protein content and the others features Pr Pr SD AEXT VD RD V22 Vbread 1 1 0.475 0.669 1 1 0.699 0.550 0.518 1 0.569 SD AEXT VD RD V22 Vbread

1 1

0.572

Table 3 Signicant correlations between water absorption and the others features Wabs Wabs SD AEXT VD RD V22 Vbread 1 1 0.475 0.517 1 1 0.699 0.550 0.518 1 0.569 SD AEXT VD RD V22 Vbread

1 1

Table 4 Signicant correlations between specic bread volume and the others features Vbread Vbread V22 RD VG AEXT Fig. 1. Cluster analysis of wheat varieties. 1 1 0.569 0.608 1 0.525 V22 RD VG AEXT

1 1

Critical correlation coecients: r = 0.561, for a = 0.01; r = 0.444, for a = 0.05.

 kova et al. / Journal of Food Engineering 77 (2006) 439444 M. Hrus Table 5 Correlation between milling and baking parameters (P < 0.01) rkrit
0.01

443

= 0.561

Wheat proteins

Eectivity of milling 0.705 0.569 0.721 0.808 0.863 0.584

Water absorption 0.763 0.661 0.795

Fermentation gases volume 0.772 0.763 0.891 0.699 0.563

Specic bread volume

Hardness Wheat ash Wheat Zeleny test Yield of semolina Yield of Mohse Flour proteins Development time Extensibility Fermentation gases volume Final dough volume Time of fermentation Time of leavening Specic bread volume

0.702

0.571 0.571 0.562

0.657

0.669 0.729 0.602

0.772 0.793 0.644 0.607

for each sample) were described by cluster analysis (Fig. 1). 3.2. Section correlation For the section correlation between the technological groups of quality, measured traits were selected to characteristics associated with the protein content, farinograph water absorption and specic bread volume with a view to nd statistically signicant relations with other parameters. Signicant relations of selected traits to the protein content are quoted in Table 2, to the farinograph water absorption in Table 3 and to specic bread volume in Table 4 (express only statistically signicant value). Protein content and its quality took eect on the nal dough volumes on fermentograph, nal bread volumes on oven spring (V22) and specic bread volumes from the baking tests (r = 0.67, 0.44 and 0.57, respectively). Connection between extensigraph energy and dough stability at farinograph test (r = 0.48) is also due to protein quality as declared Cressey et al. (1987). Water absorption determines optimal consistence and thus dough qualities-correlation analysis proved relation between farinograph water absorption and nal dough volume on fermentograph (r = 0.52 at a = 0.05). Farinograph water absorption aects specic bread volume (r = 0.52 at a = 0.05), which is technologically proven and utilized. Comparable results were stated by Jansen et al. (1996). Just the nal dough volume on fermentograph may be instrumental to estimation of maturograph dough resistance (r = 0.70 at a = 0,01), nal bread volume V22 (r = 0.57 at a = 0.01) and also specic bread volume (r = 0.52 at a = 0.05). Specic volume of experimental bread is also determined by fermentation intensitydependence of specic volume on fermentation gases volume (r = 0.61) is more signicant than on the nal dough volume at fermentograph test (r = 0.52). Dependence of specic volume on protein content (r = 0.57) was found on comparable level as Konopka et al. (2004) states (r = 0.52). The

authors quote coecient r = 0.82 for the dependence of specic volume on farinograph water absorption but less evidential correlation (r = 0.43) was found in this study. 3.3. Correlation between milling and baking parameters Summary of the most statistically signicant correlations between milling and baking parameters of variety set was given at Table 5. Correlation coecients for ve representative quality parameters (wheat protein content, eect (yield of our) of milling, water absorption, fermentation gases volume and specic bread volume) describe important relationships between milling and baking quality of 20 dierent wheat varieties discussed above. To sum up, eectivity of milling depends on grain parameters (signicantly on hardness and wheat ash content) and have important inuence on our analytical and technological characteristics during baking process. Fermentation gases volume correlates with protein content and quality that later changes dough behavior at proong. 4. Conclusions According to milling characteristics (extraction rate higher than 73%, 7073% and lower than 70%), three groups of wheat can be classied. To these wheat sets belong dierent baking parameters of our, especially protein content, farinograph absorption and bread volume. Signicant correlation was obtained between the milling parameters, grain hardness, our water absorption and specic bread volume. Czech variety represented the sort a rka of technological weaker wheat and Samanta and S milling parameters were evaluated as worse at the tested set. Vlasta and SG-S1511-99 belong to wheat with middle milling and baking strength. According to Czech grading system these varieties were classied as classes A (good bread quality) and B (standard bread quality).

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Czech varieties in the studied set of wheat had also lower our protein content (%11.0%). These proteins were, according to the results of Zeleny sedimentation test, farinograph and extensograph tests, of rather average quality. However, the Czech varieties showed good rheological behavior at maturation and proong, during which the times of fermentation and proong were measured as technologically optimal. Satisfactory specic bread volumes and shapes were also achieved at the baking test. Technological quality of variety set was found to change at wide ranges and due to is suitable for the correlation analysis of obtained results. The most signicant correlation was calculated for water absorption and yield of semolina (r = 0.79). Fermentograph gases volume showed the strongest dependence on yield of semolina (r = 0.89), on farinograph water absorption (r = 0.76), and on kernel hardness (r = 0.77). Specic bread volume was most aected by our protein content (r = 0.57), the yield of semolina (r = 0.57), and the fermentation gases volume (r = 0.61). In the section correlation the most conclusive relation was the relation between maturograph dough resistance and nal dough volume on fermentograph (r = 0.70). Acknowledgement Research Institute of Crop Production, Prague is gratefully acknowledged for wheat variety samples.

References
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