Laura Rezette , Luc Saulnier , Marie-Hélène Morel , Benoît Méléard , Sophie Le Gall , Kamal Kansou
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引用次数: 0
Abstract
In bread-making, various quality criteria describe dough behaviour, but their determinants and relationship to flour composition remain unclear. This study examined 282 wheat bread flour samples representative of French wheat-growing conditions that were used to address this issue using statistical modelling. The quality criteria analysed include alveograph variables—elasticity index (Ie), baking strength (W), tenacity (P), extensibility (L), and the tenacity-to-extensibility ratio (P/L)—as well as quantitative variables from the bread-making test, such as bread volume (BV) and dough elongation at shaping (DE). An in-depth biochemical characterisation of the flour samples was performed, measuring proteins, starch, lipids and arabinoxylans. A model selection approach based on the Bayesian Information Criterion (BIC) and the Variance Inflation Factor (VIF) was applied to identify the key determinants of these quality criteria, integrating the influence of composition variables on water absorption. Results indicate that farinograph water absorption significantly influences W and P, but not Ie and DE, which are more strongly determined by gluten-related variables. Notably, arabinoxylans impact all quality criteria, while lipids significantly affect W and DE. Finally, our results revealed a strong dependency between Ie and dough elongation under French bread-making conditions.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.