Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie‐Making Performance

Abstract

Cereal Chem. 88(2):130-136Nowadays in Argentina, cookies, crackers, and cakes are made of flour obtained from bread wheat with additives or enzymes that decrease the gluten strength but increase production costs. The present research work aims to study the relationship between flour physicochemical composition (particle size average [PSA], protein, damaged starch [DS], water soluble pentosans [WSP], total pentosans [TP], and gluten), alkaline water retention capacities behavior, solvent retention capacities profile (SRC) and cookie-making performance in a set of 51 adapted soft wheat lines with diverse origin to identify better flour parameters for predicting cookie quality. Cookie factor (CF) values were 5.06-7.56. High and significant negative correlations between sucrose SRC (-0.68), water SRC (-0.65), carbonate SRC (-0.59), and CF were found, followed by lactic SRC that presented a low negative but significant correlation (r = -0.35).The flour components DS (r = -0.67), WSP (r = -0.49), and TP (r = -0.4) were negatively associated to CF. PSA showed a negative correlation with CF (r = -0.43). Protein and gluten were the flour components that affected cookie hardness, but no significant correlation were found with pentosan or DS content. A prediction equation for CF was developed. Sucrose SRC, PSA, and DS could be used to predict 68% of the variation in cookie diameter. The cluster analysis was conducted to assess differences in flour quality parameters among genotypes based on CF. Clusters 1 and 4 were typified by lower CF (5.70 and 5.23, respectively), higher DS, pentosan content, and SRC values. Cluster 2 with a relative good CF (6.47) and Cluster 3 with the best cookie quality, high CF (7.32) and low firmness, and the lowest DS, TP, WSP content, and sucrose SRC values.

Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

“…Damaged starch is another important parameter that determines the cookie making potential of the wheat varieties. In previous studies by Moiraghi et al (2011), greater damaged starch content was associated with lower cookie factor. In this study a similar trend was observed, the damaged starch was found to be negatively correlated ðr ¼ 20:536Þ with the cookie spread.…”

Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population

“…For soft wheat products, the effect of protein is due to water holding capacity, rather than formation of gluten networks. Protein quantity is generally not correlated with flour milling traits in soft wheat (Moiraghi et al 2011). Protein quantity and grain yield are negatively correlated in wheat but neither of those traits influenced our ability to detect QTL for milling, SRC, or end-use quality traits at the 3B locus so we believe that there is a direct effect on grain quality at that locus, apart from the effect on grain yield and protein content.…”

Changing flour functionality through physical treatments for the production of gluten-free baking goods

“…In the case of cookie-making with wheat flours, both their particle size and damaged starch content, and therefore the milling system, are key factors which determine the characteristics of the final product (Barak et al, 2014;Moiraghi et al, 2011;Yamamoto et al, 1996). This relationship can be due to the influence of these parameters on water absorption capacity of these flours and therefore dough rheology, as well as to structural effects.…”