Milling & Baking
Dark, Hard and Vitreous Kernel Content Effect on Flour and Baking Quality of Hard Red Spring Wheat
T. BAASANDORJ (1), J. Ohm (2), S. Simsek (3)
(1) NDSU, Fargo, ND, U.S.A.; (2) USDA-ARS, Fargo, ND, U.S.A.; (3) North Dakota State University, Fargo, ND, U.S.A.
Kernel vitreousness is an important grading characteristic for Hard Red Spring (HRS) wheat in the U.S., as different sub-classes of HRS wheat vary depending on the dark, hard and vitreous kernel (DHV) content. This research investigated the flour and baking quality characteristics of different HRS wheat market classes. The U.S. Regional Crop Quality Survey samples from three consecutive growing years were used for sub-class segregation. Samples were milled, and flour quality and bread baking characteristics were evaluated for both regional and protein composites, in addition to the variety 'Glenn' at two different locations. Lastly, an example was shown to quantify the flour water absorption difference on the total dough weight and in the potential number of bread loaves. There was a significant (P<0.05) difference in the flour water absorption between vitreous kernel treatments in both regional and protein composites. Flour water absorption increased with greater percentages of DHV kernel. An example further showed the importance of flour water absorption on potential economical incentives that can be gained with having greater percentage of vitreous kernels. These results enable the flour milling and baking industry to choose between the different subclasses of HRS wheat with varying DHV content for their intended end-use applications.
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