poster

SOLVENT RETENTION CAPACITY (SRC) PROFILE AND FLOUR CHACTERISTICS
IN RELATION TO BAKING VOLUME IN MINI PUP-LOAF
Woo-Kyung Chung, Renée Gan, Michelle Morrical, Tim Hansen
Kraft Foods Research, Development and Quality, 801 Waukegan Road, Glenview, IL 60025
ABSTRACT
Flour and Baking Characteristics
Bench-top Mini Pup-Loaf Baking Test (Fresh-bake)
-
Typical bread formulation with some dough conditioners
Measure flour moisture and make up difference to 14%
Keep absorption the same for all samples
Run whole formula in 325 g mixograph to determine optimal mix time
Re-run dough to optimal mix time
Round, place into paper cylinders, proof, bake, measure, and evaluate
Mixing
Rounding
Flour characteristics
Protein content (%)
Ash content (%)
Mixograph characteristics
Mix time (min)
Peak height (%)
Band width
Solvent retention capacity (%)
Distilled water
5% sodium carbonate
50% sucrose
5% lactic acid
Alveograph
P
L
W
Fresh-bake volume (cc)
Mean
SD
Range
11.87
0.56
0.73
0.08
10.30 - 13.03
0.45 - 0.77
5.69
40.27
25.36
0.71
3.77
3.34
3.72 - 7.15
30.87 - 46.91
19.77 - 34.13
67.34
87.44
113.37
127.08
2.48
4.87
3.6
8.33
63.16 - 72.73
78.72 - 96.02
106.88 - 121.62
108.48 - 139.47
89.68
106.81
318.68
148.45
11.56
17.79
38.84
5.01
68.00 - 115.00
81.00 - 145.00
218.00 - 371.00
139.30 - 158.00
Protein content vs. Fresh-Bake volume
Fresh-bake volume exhibited a positive
170
bake volume (cc)
Determination of the quality of hard wheat flour depends on the functional
properties of flour components and their interactions. The objectives of this
study were (1) to evaluate the solvent retention capacity profile, mixing
characteristics, and bench-top mini pup-loaf baking performance in hard
wheat flour, (2) to investigate the possibility of SRC as a predictor of hard
wheat flour functionality by finding the relationships among SRC profile,
baking performance, and flour characteristics, and (3) to stimulate further
discussion on applying SRC methodology in various dough systems. The
chemical analysis, SRC of four solvents (water, 5% sodium carbonate, 50%
sucrose, and 5% lactic acid), mixing properties, and bench-top mini pup-loaf
baking test were conducted on 23 hard wheat flour samples. This sample set
showed a range of protein content of 10.3 – 13.0% among 23 flour samples.
Since the protein quantity and quality as well as damaged starch content play
a critical role for dough strength and water retention in bread systems, the
investigation was focused on the relationship between SRC values and
baking performance. The 5% lactic acid SRC and 5% sodium carbonate SRC
seemed to show a positive relationship with mini pup-loaf volume, but it was
not significant. The alveograph and mixograph were investigated for
predicting baking characteristics, and data analysis indicated that Alveo W
and mixing parameters showed positive relationships with fresh-bake volume.
RESULTS
MATERIALS AND METHODS
160
relationship with protein content in flour.
However, protein quality is also important for
predicting baking performance.
150
140
130
10
11
12
13
14
protein content (%)
various aspects of quality attributes of end-use products. Therefore, there
are many different testing methods to evaluate various types of flour, and
each method requires different sampling size, equipment, and resources.
- Batch size: 325g
- Determines dough and gluten properties of a flour by measuring the
resistance of a dough against the mixing action of pins.
- Mixograph curve indicates gluten strength, optimum dough development
time, and mixing
fresh bake volume (cc)
Mixograph
155
145
65
70
145
135
100
135
60
155
75
155
145
85
The demand for rapid and reliable tests is increasing in the wheat and
90
95
135
105
100
Integral (%TQ*
min) – area under
the curve
between time 0
and mix time
Mix time
(min)
- Clear flour
Fig 2. Definition of mixograph parameters.
Solvent Retention Capacity (AACCI 56-11)
Alveograph (AACCI 54-30)
- Water SRC: overall
- 5% sodium carbonate SRC: damaged starch
120
125
sucrose SRC
Mixograph parameters vs.
Fresh Bake Volume
165
165
165
155
155
155
145
135
145
135
250
300
Alveo W
350
400
30
35
40
45
mixograph peak height (%)
50
145
135
0
5
10
15
mixograph bandwith (%)
20
correlation with fresh bake volume.
CONCLUSIONS
SRC did not show significant relationship to fresh-bake volume.
Alveograph and mixograph (using customized formulation) are being
investigated as alternative tools and did exhibit promising relationships to
baking performance.
Will continue to add additional flours to the database with similar protein
ranges that are representative of flours used to make pizza and bread
products.
REFERENCES
- 50% sucrose SRC: pentosan
- 5% lactic acid SRC: glutenin
115
not show a strong relationship
between fresh-bake volume and
SRC values.
Will continue to add more flour
samples to the database, and
further analysis will be conducted
and reported.
Alveograph and mixograph are other tools used in the flour industry.
Alveo W value and mixograph Peak Height and Bandwidth showed positive
- 100% hard red spring (HRS)
Definition: weight of solvent held by flour after centrifugation
Expressed as % on a 14% moisture basis
Four solvents used independently
110
fresh bake vol (cc)
fresh bake vol (cc)
Band
width
Flour Samples from Various Sources
- 50/50 blend of HRS/HRW)
150
145
Alveo W vs. Fresh
Bake Volume
200
- 100% hard red winter (HRW)
140
155
sodium carbonate SRC
MATERIALS AND METHODS
130
165
80
Peak
height
(%)
120
lactic acid SRC
water SRC
165
135
bakery industry.
110
The preliminary data analysis did
fresh bake vol (cc)
Flour quality cannot be expressed by one property, but rather depends on
Fig 1. Schematic procedure of bench-top mini pup-loaf baking test..
165
fresh bake volume (cc)
properties of flour components and their interactions.
165
fresh bake volume (cc)
Determination of the quality of hard wheat flour depends on the functional
SRC values vs. Fresh-Bake Volume
Proofing
fresh bake volume (cc)
INTRODUCTION
Baking
P - resistance of the dough to deformation, tensile strength and stability
W - proportional to the baking strength of the dough
High values of "P" and "W" indicate a strong flour
Approved methods of the AACC, AACC, St. Paul, MN.
Z.S. Xiao, 2006, S.H. Park, O.K. Chung, M.S. Caley, and P.A. Seib, Solvent
Retention Capacity values in relation to hard winter wheat and flour properties
and straight-dough breadmaking quality, Cereal Chem 83:465-471