Environmental Influences on Flour Composition, Dough Rheology, and Baking Quality of Spring Wheat

Abstract

Cereal Chem. 77(4):507-511The highly variable environmental conditions across the Pacific Northwest (PNW) influence the milling and baking quality of wheat grain produced in this region. This study was conducted to compare the flour composition, dough rheology, and baking quality of soft and hard spring wheat grain produced in diverse environments. Thirteen soft and five hard spring wheat cultivars were grown at Lind, WA (semiarid) and Fairfield, WA (high precipitation) for three years. Grain was evaluated for flour composition, rheology, and experimental baked product quality. Flour composition, rheological properties, and baking qualities were primarily influenced by the environment. Protein contents, microSDS values, and water absorption levels were significantly (P < 0.0001) higher for all cultivars grown at Lind compared with those from Fairfield. Cookie diameters were larger (P < 0.0001) for soft flours from Fairfield, whereas loaf volumes were higher (P < 0.0001) for hard wheat flours from Lind. Results indicate that producing soft or hard wheat outside of its optimal climatic zone reduces experimental baked product quality.

Genotypic and environmental variation in grain, flour, dough and bread-making characteristics of Western Canadian Spring Wheat

“…Our results are in general agreement with previous studies. Fowler and De La Roche (1975), Baker and Kosmolak (1977), Lukow and McVetty (1991), Ames et al (1999), Mikhaylenko et al (2000), Panozzo and Eagles (2000) and Preston (2001) all found significant, yet relatively minor, G × E interactions for most quality parameters tested. Baker and Kosmolak (1977) reported some conflicting results that found the G × E interaction effect was important in determining MTP, falling number, and loaf volume.…”

“…Mikhaylenko et al (2000) reported that the environment significantly influenced protein and ash contents, mixograph absorption and mixing time for soft and hard wheat flours. Preston et al (2001) also found a significant environmental effect for farinograph and bake test parameters except for farinograph stability.…”

“…However, millers and bakers need consistent quality of wheat from shipment to shipment and from year to year to manufacture food products of consistent quality in line with standard processing conditions. Several studies have examined the effects of genotype and environmental conditions during grain development (Baker et al 1971;Fowler and De La Roche 1975;Baker and Kosmolak 1977;Lukow and McVetty 1991;Peterson et al 1992Peterson et al , 1998Graybosch et al 1995;Ames et al 1999;Mikhaylenko et al 2000;Panozzo and Eagles 2000;Preston et al 2001;Zhang et al 2004). The results of these studies have generally shown that environment, genotype and genotype by environment (G × E) interactions are all significant factors contributing to variation in quality.…”

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

“…However, Yamauchi et al (2001Yamauchi et al ( , 2003 reported that Hokushin bread was greatly inferior to Cameria because their samples were the pre-harvest sprouting damaged flours, which might contain an excess amount of oc-amylase, resulting in low loaf volume of bread as reported by Lukow and Bushuk ( 1 984). Furthermore, the quality of wheat grains is also affected by the growth environment (Johnson et al, 1972;Mikhaylenko et al, 2000;Zhu & Khan, 2001). Therefore, Hokushin used in this study exhibited different baking quality from those reported by Yamauchi et al (2001Yamauchi et al ( , 2003.…”

“…In addition, environmental conditions significantly affect the quality of wheat cultivars (Johnson et al, 1972;Mikhaylenko et al, 2000;Zhu & Khan, 2001). Therefore, this quality is usually evaluated by suitability for a particular end-use product.…”