Relationship between soft wheat flour physicochemical composition and cookie‐making performance
Nowadays 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...
| Main Authors: | , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Wiley
2018
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| Online Access: | http://hdl.handle.net/20.500.12123/4017 https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-09-10-0131 https://doi.org/10.1094/CCHEM-09-10-0131 |
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| author | Moiraghi, Malena Vanzetti, Leonardo Sebastian Bainotti, Carlos Tomas Helguera, Marcelo Leon, Alberto Edel Perez, Gabriela Teresa |
| author_browse | Bainotti, Carlos Tomas Helguera, Marcelo Leon, Alberto Edel Moiraghi, Malena Perez, Gabriela Teresa Vanzetti, Leonardo Sebastian |
| author_facet | Moiraghi, Malena Vanzetti, Leonardo Sebastian Bainotti, Carlos Tomas Helguera, Marcelo Leon, Alberto Edel Perez, Gabriela Teresa |
| author_sort | Moiraghi, Malena |
| collection | INTA Digital |
| description | Nowadays 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. |
| format | Artículo |
| id | INTA4017 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA40172018-12-04T17:52:53Z Relationship between soft wheat flour physicochemical composition and cookie‐making performance Moiraghi, Malena Vanzetti, Leonardo Sebastian Bainotti, Carlos Tomas Helguera, Marcelo Leon, Alberto Edel Perez, Gabriela Teresa Harina de Trigo Galletas Composición Química Composición de los Alimentos Rendimiento Procesamiento de Alimentos Wheat Flour Biscuits Chemical Composition Food Composition Yields Food Processing Nowadays 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. EEA Marcos Juárez Fil: Moiraghi, Malena. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Vanzetti, Leonardo Sebastian. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Bainotti, Carlos Tomas. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina Fil: Helguera, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina 2018-12-04T17:48:34Z 2018-12-04T17:48:34Z 2011-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/4017 https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-09-10-0131 1943-3638 https://doi.org/10.1094/CCHEM-09-10-0131 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Cereal chemistry 88 (2) : 130-136. (March/April 2011) |
| spellingShingle | Harina de Trigo Galletas Composición Química Composición de los Alimentos Rendimiento Procesamiento de Alimentos Wheat Flour Biscuits Chemical Composition Food Composition Yields Food Processing Moiraghi, Malena Vanzetti, Leonardo Sebastian Bainotti, Carlos Tomas Helguera, Marcelo Leon, Alberto Edel Perez, Gabriela Teresa Relationship between soft wheat flour physicochemical composition and cookie‐making performance |
| title | Relationship between soft wheat flour physicochemical composition and cookie‐making performance |
| title_full | Relationship between soft wheat flour physicochemical composition and cookie‐making performance |
| title_fullStr | Relationship between soft wheat flour physicochemical composition and cookie‐making performance |
| title_full_unstemmed | Relationship between soft wheat flour physicochemical composition and cookie‐making performance |
| title_short | Relationship between soft wheat flour physicochemical composition and cookie‐making performance |
| title_sort | relationship between soft wheat flour physicochemical composition and cookie making performance |
| topic | Harina de Trigo Galletas Composición Química Composición de los Alimentos Rendimiento Procesamiento de Alimentos Wheat Flour Biscuits Chemical Composition Food Composition Yields Food Processing |
| url | http://hdl.handle.net/20.500.12123/4017 https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-09-10-0131 https://doi.org/10.1094/CCHEM-09-10-0131 |
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