Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-05-10 DOI:10.1002/cche.10791

Andrew L. Mense, Andrew S. Ross, Jayne E. Bock

{"title":"Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer","authors":"Andrew L. Mense, Andrew S. Ross, Jayne E. Bock","doi":"10.1002/cche.10791","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (<i>p</i> ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (<i>p</i> ≤ .01) correlations with mechanical folded JSC volume (<i>r</i> = .97), firmness (<i>r</i> = −.88), and overall score (<i>r</i> = .85).</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"954-967"},"PeriodicalIF":2.2000,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10791","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Background and Objectives

The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.

Findings

The solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (p ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (p ≤ .01) correlations with mechanical folded JSC volume (r = .97), firmness (r = −.88), and overall score (r = .85).

Conclusions

The RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.

Significance and Novelty

This research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.

查看原文本刊更多论文

利用快速粘度分析仪测量的面粉粘贴特性预测用于制作日本海绵蛋糕的小麦粉质量

背景和目标本研究的目的是评估一系列快速粘度分析仪（RVA）方法的能力，以得出可预测日本海绵蛋糕（JSC）质量的结果。研究人员选择了两种溶剂（水和 50%[w/w]蔗糖水）和两种温度曲线（标准 1 (STD 1) 和内部蛋糕温度曲线），对来自两个作物年度、具有不同烘焙性能的各种面粉样品进行了测试。研究结果分析了使用机械折叠法制备的 JSC 的预测结果。以水为溶剂的两种曲线的 RVA 结果与 JSC 质量没有明显的相关性，而 50%（w/w）蔗糖溶剂的 RVA 结果与 JSC 质量有明显的相关性（p ≤ .01）。使用蔗糖溶剂的 STD 1 和内部蛋糕温度曲线面糊粘度（BPV）与机械折叠 JSC 体积（r = .97）、紧实度（r = -.88）和总分（r = .85）呈显著相关性（p ≤ .01）。两种 RVA 曲线均可与蔗糖溶剂一起用于预测 JSC 质量。这项研究确定了两种 RVA 曲线，与 50%（重量比）蔗糖溶剂配对使用时，可用于筛选 JSC 质量，与烘焙测试相比，使用的面粉更少，花费的时间更短。该测试可帮助育种者和制粉者快速筛选面粉，从而有效地做出决策。这是首次使用 RVA 温度曲线模拟烘焙过程中 JSC 内部温度的上升来预测 JSC 质量。此外，使用 50%（w/w）蔗糖溶剂的 STD 1 曲线以前也未用于预测 JSC 的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.