Agriculture Reference
In-Depth Information
faster, and more accurate predictions of the func-
tional properties of wheat. Among these probably
the most exciting areas of research are the micro-
fl uidic techniques for cultivar identifi cation (and
possibly predictions of dough characteristics),
further advances in spectroscopy, automation of
existing traditional tests, and the further refi ne-
ment of dough testing procedures. In the area of
dough testing, being arguably the most important
functional attribute for breadmaking, there are
some challenges to overcome if we are to advance
this aspect of functionality testing to a new level.
In the effort to improve the capabilities for mea-
suring dough properties some would argue that
there needs to be a new generation of physical
dough-testing instruments. Ideally these would
take measurements in units fundamental to
physics and chemistry, in contrast to the unde-
fi ned units that are the current
lingua franca
of
dough rheology, and which are largely meaning-
less outside cereal science. Couching dough phys-
ical properties in fundamental terms could provide
a way to help us better understand dough rheol-
ogy at the molecular level, as has happened to
some extent with measurements of the strain
hardening properties of dough (Dobraszczyk et
al., 2005). However, if a new generation of physi-
cal dough-testing instruments was to entirely
supplant the older ones, any new instruments or
techniques would also need to have the relative
ease of use, and the predictive utility in com-
merce, of the older instruments. That said it may
be simple enough to describe food or dough phys-
ical properties in fundamental units that are of
value to researchers, but in a new generation of
dough-testing equipment these measures would
need to be of equal or better value to wheat pro-
cessors than are the current measures with their
empirical units.
Akashi, H., M. Takahashi, and S. Endo. 1999. Evaluation
of starch properties of wheats used for Chinese yellow-
alkaline noodles in Japan. Cereal Chem. 76:50-55.
Álava, J.M., S.S. Sahia, J. García-Álvarez, A. Turó, J.A.
Chávez, M.J. García, and J. Salazar. 2007. Use of ultra-
sound for the determination of fl our quality. Ultrasonics
46:270-276.
Amr, A., and R. Ajo. 2005. Production of two types of pocket-
forming fl at bread by the sponge and dough method.
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Anderson, J.V., and C.F. Morris. 2001. An improved whole-
seed assay for screening wheat germplasm for polyphenol
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Anderssen, R.S., F. Bekes, P.W. Gras, A. Nikolov, and
J.T. Wood. 2004. Wheat-fl our dough extensibility as a
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Atwell, W.A., L.F. Hood, D.R. Lineback, E. Varriano-
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Refl ections on the Nebraska experience. Euphytica
119:95-100.
Bagley, E.B., and D.D. Christianson. 1986. Response of com-
mercial chemically leavened doughs to uniaxial compres-
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In
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Baltsavias, A., A. Jurgens, and T. van Vliet. 1999. Rheologi-
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Cereal Sci. 29:33-42.
Barnard, A. 2001. Genetic diversity of South African winter
wheat cultivars in relation to preharvest sprouting and
falling number. Euphytica 119:107-110.
Barrera, G.N., G.T. Perez, P.D. Ribotta, and A.E. Leon.
2007. Infl uence of damaged starch on cookie and bread-
making quality. Eur. Food Res. Technol. 225:1-7.
Batey, I.L. 2007. Interpretation of RVA curves. p. 19-30.
In
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AACC International Press, St Paul, MN.
Batey, I.L., and M.L. Bason. 2007. Appendix 2: Defi nitions.
p. 138-140.
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Bekes, F., M.C. Gianibelli, and C.W. Wrigley. 2004.
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REFERENCES
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