The Biochemical and Molecular Basis of Wheat Quality - Wheat Science and Trade - page 480

Table 21.1 Quality attributes preferred in wheat used for specifi c products.

Farinograph Dough
Development Time Product Grain Protein Grain Hardness Water Absorption Dough Strength Peak Viscosity

Breads
Pan bread
Sponge-and-dough > 12% Hard High Strong High High

Straight-dough > 12% Hard High Medium Medium

Rapid-dough > 11% Hard High Medium Short

Flat bread
Middle Eastern 10.5-12% Hard High Medium Medium Medium

Indian Subcontinent 10-12% Hard High Medium Short

Tortillas 10.5-12% Hard Medium Medium Medium

Steamed bread
Northern style

11-13% Hard High Medium Medium

Southern style 10-12% Medium-hard Low-medium Medium Medium

Noodles
Yellow alkaline 11-13% Hard High High Medium Medium

White salted 10-12% Soft and hard Medium Medium Medium High

Instant 10-12% Hard Medium Medium Medium

Cookies and cakes 8-9% Very soft Low Weak Low Medium

Pasta (from durum wheat) > 13% Extremely hard Not high (semolina) Strong High Medium

Starch-gluten a

> 13% preferred Soft preferred Low preferred Medium High High preferred

Sources: Adapted from Wrigley and Bekes (2004) and Cornish (2007) and updated with advice from Di Miskelly and Bob Cracknell (pers. comm.).
Note: In all cases, good milling is required, giving a high yield of white fl our.
a Genotypes preferred for starch-gluten manufacture should have soft grain, high protein content, and high proportions of large (A-type) starch granules. However, economic
factors may outweigh these considerations.