DOI: 10.1094/CC-83-0465 |  VIEW ARTICLE

Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality (1).

Z. S. Xiao (2), S. H. Park (2,3), O. K. Chung (2), M. S. Caley (2), and P. A. Seib (4). (1) Cooperative investigations, U.S. Department of Agriculture, Agricultural Research Service, and the Department of Grain Science and Industry, Kansas State University. Contribution No. 06-153-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506. (2) USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. (3) Corresponding author. Phone: 785-776-2708. Fax: 785-776-2792. E-mail: <seokho.park@gmprc.ksu.edu> (4) Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Cereal Chem. 83(5):465-471. Accepted June 7, 2006. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. AACC International, Inc., 2006.

Solvent retention capacity (SRC) was investigated in assessing the end use quality of hard winter wheat (HWW). The four SRC values of 116 HWW flours were determined using 5% lactic acid, 50% sucrose, 5% sodium carbonate, and distilled water. The SRC values were greatly affected by wheat and flour protein contents, and showed significant linear correlations with 1,000-kernel weight and single kernel weight, size, and hardness. The 5% lactic acid SRC value showed the highest correlation (r = 0.83, P < 0.0001) with straight-dough bread volume, followed by 50% sucrose, and least by distilled water. We found that the 5% lactic acid SRC value differentiated the quality of protein relating to loaf volume. When we selected a set of flours that had a narrow range of protein content of 12–13% (n = 37) from the 116 flours, flour protein content was not significantly correlated with loaf volume. The 5% lactic acid SRC value, however, showed a significant correlation (r = 0.84, P < 0.0001) with loaf volume. The 5% lactic acid SRC value was significantly correlated with SDS-sedimentation volume (r = 0.83, P < 0.0001). The SDS-sedimentation test showed a similar capability to 5% lactic acid SRC, correlating significantly with loaf volume for flours with similar protein content (r = 0.72, P < 0.0001). Prediction models for loaf volume were derived from a series of wheat and flour quality parameters. The inclusion of 5% lactic acid SRC values in the prediction model improved R(^2) = 0.778 and root mean square error (RMSE) of 57.2 from R(^2) = 0.609 and RMSE = 75.6, respectively, from the prediction model developed with the single kernel characterization system (SKCS) and near-infrared reflectance (NIR) spectroscopy data. The prediction models were tested with three validation sets with different protein ranges and confirmed that the 5% lactic acid SRC test is valuable in predicting the loaf volume of bread from a HWW flour, especially for flours with similar protein contents.