Thumbnail Image
Publication

Wheat flour properties and end product quality

Citations
Altmetric:
Keywords
Flour quality, Gluten Index, Dough Rheology, Pizza bases, Biscuits
Date
1999-01
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Show all metadata
Files
Thumbnail Image
Report 08.pdf
Adobe PDF, 388.33 KB
Research Projects
Organizational Units
Journal Issue
URI
http://hdl.handle.net/11019/93
Citation
Wheat flour properties and end product quality. The National Food Centre Research Report No. 8. Elizabeth Dwyer and Grainne R. O'Halloran. Dublin; Teagasc, 1999. ISBN 1841700037
Abstract
For pizza production, the flour quality values identified for the wheat cultivars, Promessa, Quintus (spring), and Soissons (winter) should be used as guidelines in selecting new cultivars and in the development of flour specifications. Similarly for biscuit production, compositional and rheological data for the cultivars, Riband,Woodstock (soft-milling) and Brigadier (hardmilling) should be used for identifying biscuit flours. The rheological properties of dough (as measured by the alveograph, extensograph and farinograph) did not relate to the baking quality for some wheat cultivars. However the rheological properties of the gel protein prepared from these flours explained their baking quality. The very high elastic moduli of these gels explained the basis of shrinkage of pizza bases produced from Baldus and Lavett flours and biscuits produced from Ritmo flour.
Funder
Department of Agriculture, Food and the Marine
Grant Number
Embedded videos