Cereal Chem. 70:392-396   |  VIEW ARTICLE

Effect of Flour Quality Characteristics on Puff Pastry Baking Performance.

R. L. Hay. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The interrelationships of flour protein fractions quantified by reversed-phase high-performance liquid chromatography, monoclonal antibodies, near-infrared reflectance, dough properties, and puff pastry specific height and volume were investigated. Dough extensibility, measured with an Instron instrument, and both bread and pastry water absorption were closely related to the quantity of high molecular weight glutenin subunits. The role of low molecular weight glutenin subunits in mediating resistance to extension of a dough piece remains equivocal. Gliadin content did not correlate significantly with any dough properties or pastry quality parameters. Specific pastry height and volume were most strongly influenced by the rheological properties of the dough, particularly extensigraph tension energy. Bread baking performance was a poor indicator of the pastry baking quality of the same flour. Wheat cultivars displayed markedly different dough and pastry quality parameters, independent of country of origin.