stability, oil-holding capacity and water hydration capacity were insignificant. As for the protein concentrates' solubility, the effect of genotype and the interaction between genotype and environment were significant, with values of solubility ranging between 82.3 and 88.0 %.

In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.

In this research, the effects of extrusion processing [exit-die temperature (120-150°C), moisture content (20-24% wet basis), and screw speed (260-340 rpm)] on the specific mechanical energy and physical properties (expansion ratio, bulk density, and hardness) of desi chickpea and hullless barley extrudates were estimated using response surface methodology. Exit-die temperature and feed moisture content, as well as the interaction between them were the factors that affected the product responses the most. Significant correlation was found between the hardness and bulk density (positive), hardness and expansion ratio (negative), and bulk density and expansion ratio (negative) for both chickpea and barley extrudates. Desirable characteristics (high expansion, low bulk density, and hardness) for chickpea were obtained at high exit-die temperature, relatively high moisture, and high screw speed. As for the barley extrudates, high exit-die temperature, low moisture, and moderate to high screw speed were identified as optimal.

Cereal Chem. 94(4):752-759The effect of salt (NaCl) on the breadmaking quality of 37 varieties of Canadian Western Red Spring wheat (Triticum aestivum L.) was investigated along with dough stickiness for a 20 variety subset. A principal components analysis indicated that dough development time (DDT), mixing tolerance index (MTI), and stability (STA) were highly correlated. DDT showed an inverse relationship with MTI (r = -0.73) and a positive relationship with STA (r = 0.89). STA was also negatively related to MTI (r = -0.76). A reduction of salt from 2.0 to 1.1% (based on flour weight) was considered from a practical perspective. Each variety responded differently to salt reduction. Obtaining an optimal dough consistency with less salt required less work input and shorter mixing time. Overall, decreasing loaf volume with reducing salt content was observed, although certain varieties produced the opposite effect. This suggests that for a particular flour, depending on the inherent flour strength, there is a level of NaCl that produces an optimum between gluten strength and gas-holding capacity of the dough, resulting in a loaf with good crumb texture and an even distribution of bubble sizes. A stickiness test was performed on selected varieties to evaluate the dough handling properties at 1.1 and 2.0% salt levels. The overall trend showed an increase in stickiness with a decrease in the salt content; however, certain varieties showed no change. † Corresponding

Cereal Chem. 94(4):760-769The interrelationships between flour quality and the variability in the dough physical properties and bread loaf characteristics were investigated under reduced salt conditions using partial least squares (PLS) regression analysis. Seventy-two percent of the variability in dough physical properties was explained by the flour quality using a three-factor PLS model. Damaged starch content (DS), protein content, and farinograph dough development time (DDT) explained the variability of dough creep-recovery behavior along PLS-1. Farinograph absorption (FAB), located along PLS-2, was strongly related to dough adhesiveness, in which adhesiveness was highly correlated to dough stickiness (r = 0.91).Eighty-nine percent of the variability in bread loaf characteristics was explained by the flour quality using a four-factor PLS model; the first two PLS factors explained 66% of the variability. The loaf volume was related to a high number of loaf cells, whose expansion resulted in a greater loaf height. The relation between loaf volume and loaf height was expressed more in PLS-3 than PLS-1 and PLS-2. Mean cell wall thickness and mean cell diameter were closely related negatively along PLS-1, for which DS and farinograph dough stability explained much of the variability in these loaf characteristics. Along the third PLS factor, FAB explained the variability in loaf weight. † Corresponding