Mixtures of two argentinean wheat cultivars of different quality: a study on breadmaking performance

PONZIO, N. R.; PUPPO, M. C.; FERRERO, C.

CEREAL CHEMISTRY

AACC International

Lugar: USA; Año: 2008 vol. 85 p. 579 - 585

0009-0352

Commercial argentinian wheat flours are commonly composed by at least two wheat varieties in order to obtain products of constant quality. Flours from two different wheats, Buck Pronto (BP) and Klein Escudo (KE), having different protein profiles and bread making performance were assayed. Different samples (BP: KE, 100:0, 75:25, 50:50, 25:75 and 0:100) were analyzed to relate composition of blends to the characteristics of dough and breads obtained from them. Physicochemical assays, alveograms, farinograms and the SDS sedimentation test (SDSS-Test) were applied to characterize pure flours and their blends. Rheological behavior of dough was studied by Texture Profile Analysis (TPA) and dynamic assays. Scanning Electron Microscopy (SEM) was employed to analyze dough microstructure. Alveographic W and farinographic stability decreased when KE proportion increased. However, up to 50% KE these parameters resulted higher than expected. In the same way, SDSS-Test values were higher than the predicted ones, up to 75% KE. Hardness (TPA) and storage modulus G´ also showed that behavior of mixtures with a certain proportion of KE was alike that of BP. Some bread quality characteristics (specific volume, crumb aspect) were improved with the incorporation of KE. These results indicate that the performance of a cultivar like BP, rendering strong flours, would not be affected or even could be improved when a less strong flour is incorporated up to a certain proportion. The observed synergistic effect would indicate a good complementation of both protein profiles.