Soft wheat quality characteristics required for making baking powder biscuits

Ma, Fengyun; Baik, Byung‐Kee

doi:10.1016/j.jcs.2017.10.016

Cited by 43 publications

(49 citation statements)

References 20 publications

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“…Baking powder biscuits were prepared from the blends of bran and wheat flour according to Approved Method 10–31.01 (AACCI, ) and the procedure of Ma and Baik () with a minor modification in milk amount. In short, dry biscuit mixture included 228 g of WWM (14% moisture basis), 4.5 g of sodium chloride, 3.4 g of sodium bicarbonate, and 4.1 g of monocalcium phosphate.…”

Section: Methodsmentioning

confidence: 99%

“…Biscuits were prepared from WWMs containing three selected brans with different amounts (140 g, 145 g, 150 g, 152.5 g, and 155.0 g) of chilled milk solution (4°C), prepared by dissolving 50 g of milk powder (Carnation instant nonfat dry milk; Nestlé USA Inc.,) in 450 g of distilled water. Biscuits were analyzed for height and specific volume (biscuit volume/weight) following the methods described by Ma and Baik (). Biscuits of desirable quality possess high height and large specific volume (Ma & Baik, ).…”

Section: Methodsmentioning

confidence: 99%

“…Biscuits were analyzed for height and specific volume (biscuit volume/weight) following the methods described by Ma and Baik (). Biscuits of desirable quality possess high height and large specific volume (Ma & Baik, ). In this study, the amount of milk used for making whole‐wheat biscuits was 150 g, as all three WWMs with 150 g added milk produced biscuits of the highest height and the largest specific volume.…”

Section: Methodsmentioning

confidence: 99%

“…Pancakes are commonly eaten at breakfast in the United States (Lu et al, ) and are typically made from soft wheat flour (Kweon, Slade, & Levine, ). Baking powder biscuits are one type of quick breads and are typically made from soft wheat flour of intermediate‐to‐high protein content, intermediate gluten strength, and low damaged starch content (Ma & Baik, ). Considering the growing demand for low‐calorie and healthy foods, the development of whole‐wheat pancakes and baking powder biscuits rich in dietary fiber would be an effective way to promote the consumption of whole grain products and change the nutritional regime of many consumers in the United States.…”

Section: Introductionmentioning

confidence: 99%

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Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Lee

Palmquist

et al. 2019

Cereal Chem

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Background and objectives Bran characteristics differ widely among wheat varieties and influence the quality of whole‐wheat products. The objective of this study was to identify bran characteristics that influence the quality of whole‐wheat pancakes and baking powder biscuits made from whole‐wheat meals (WWMs), which were blends of the brans of 17 soft red winter wheat varieties and two wheat flours. Findings Pancake diameters of 34 WWMs ranged from 106.6 to 116.0 mm. Biscuit height and shape factor (SF) of 34 WWMs ranged from 28.8 to 34.2 mm and 1.10–1.24, respectively. Bran protein content showed positive relationships with pancake diameter and biscuit height for both wheat flours blended with brans. Water‐retention capacity, free phenolics, and water‐extractable arabinoxylan contents of bran exhibited significant relationships with pancake diameter and biscuit SF in WWMs for only one wheat flour. Conclusions Whole‐wheat meals containing brans of high protein content produced pancakes of comparable diameter to those made with wheat flour. WWMs containing bran of high protein and soluble dietary fiber (DF) contents, and low arabinoxylan and insoluble DF contents produced biscuits with intermediate‐to‐high height and low‐to‐intermediate SF. Significance and novelty The results identify bran characteristics desirable for making whole‐wheat pancakes and biscuits.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Lee

Palmquist

et al. 2019

Cereal Chem

Self Cite

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“…For example, the kneading action is mimicked by the mixing paddle-dough interaction during farinograph testing at constant mixing speed and temperature. Parameters such as peak time (similar to DDT), peak height (resistance to extension applied by mixing pins), and mixing tolerance (resistance to breakdown) are derived from data recorded by the mixograph and have been used for quality characterization of wheat flour doughs (Boehm, Ibba, Kiszonas, & Morris, 2017;Graybosch, Ohm, & Dykes, 2016;Ma & Baik, 2018). The amount of flour required for quality characterization of wheat flour using the farinograph can be 10, 50, or 300 g, while the mixograph takes 2, 10, or 35 g of dry flour per test (Walker, Hazelton, & Shogren, 1997).…”

Section: Empirical Rheological Techniquesmentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

et al. 2020

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Understanding the contribution of protein composition and gluten structure to dough property and biscuit baking is crucial to improve soft wheat (Triticum aestivum L.) grain quality. Thus, the relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality was investigated using 10 Chinese soft wheat varieties. Content of grain protein, flour protein, gliadin, glutenin, and high and low molecular weight glutenin subunits were significantly positively correlated with hardness of biscuit, but negatively correlated with spread factor and sensory score. Gluten of wheat varieties with lower dough strength and better biscuit quality showed thinner walls of apertures and more regular apertures in its microstructure. The gluten with higher strength had more apertures and antiparallel β-sheets and fewer α-helices. Moreover, dough with a higher softening degree was easier to stretch and tended to produce biscuits with larger diameter and crispier taste during baking. In conclusion, main wheat quality characteristics that can be used to select grain samples suitable for making tasty biscuits were recommended as follows: flour protein content, wet gluten content and microstructure, Zeleny sedimentation value, and dough softening degree.

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Soft wheat quality characteristics required for making baking powder biscuits

Cited by 43 publications

References 20 publications

Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

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