Koya A. P. Dovi, Vicky A. Solah, John R. N. Taylor, Stuart K. Johnson
{"title":"通过微型面团实验室测定法评估全谷物高粱和全谷物小麦复合粉的面团制作性能","authors":"Koya A. P. Dovi, Vicky A. Solah, John R. N. Taylor, Stuart K. Johnson","doi":"10.1002/cche.10761","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objective</h3>\n \n <p>Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives here were to develop a small-scale (4 g) Micro-doughLAB instrument-based assay to assess the dough-making performance of whole-grain sorghum flours in sorghum-whole grain wheat composites and to assess grain/flour factors affecting sorghum dough-making performance.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The optimal Micro-doughLAB assay conditions for 50:50 ratio sorghum:wheat composites were 64% water absorption (14% flour basis), 30°C mixing temperature, 120 rpm mixing speed, and an 87 mNm target peak torque (much lower than wheat flour). The assay showed excellent precision, well within the AACC DoughLAB method specification. Data from 23 white normal sorghum lines revealed significant (<i>p</i> < .05) differences in dough peak torque, development time, stability, and softening. Peak torque was highly significantly correlated (<i>p</i> < .001) with flour damaged starch.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>This assay has revealed that although sorghum lines differ in dough-making quality, none approach the quality of bread wheat. Further, damaged starch plays a predominant role in sorghum dough-making performance.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Because of its small scale, this assay is particularly useful for the assessment of the dough-making flour quality of new sorghum lines.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"334-343"},"PeriodicalIF":2.2000,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10761","citationCount":"0","resultStr":"{\"title\":\"Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay\",\"authors\":\"Koya A. P. Dovi, Vicky A. Solah, John R. N. Taylor, Stuart K. Johnson\",\"doi\":\"10.1002/cche.10761\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objective</h3>\\n \\n <p>Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives here were to develop a small-scale (4 g) Micro-doughLAB instrument-based assay to assess the dough-making performance of whole-grain sorghum flours in sorghum-whole grain wheat composites and to assess grain/flour factors affecting sorghum dough-making performance.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>The optimal Micro-doughLAB assay conditions for 50:50 ratio sorghum:wheat composites were 64% water absorption (14% flour basis), 30°C mixing temperature, 120 rpm mixing speed, and an 87 mNm target peak torque (much lower than wheat flour). The assay showed excellent precision, well within the AACC DoughLAB method specification. Data from 23 white normal sorghum lines revealed significant (<i>p</i> < .05) differences in dough peak torque, development time, stability, and softening. Peak torque was highly significantly correlated (<i>p</i> < .001) with flour damaged starch.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>This assay has revealed that although sorghum lines differ in dough-making quality, none approach the quality of bread wheat. 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Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay
Background and Objective
Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives here were to develop a small-scale (4 g) Micro-doughLAB instrument-based assay to assess the dough-making performance of whole-grain sorghum flours in sorghum-whole grain wheat composites and to assess grain/flour factors affecting sorghum dough-making performance.
Findings
The optimal Micro-doughLAB assay conditions for 50:50 ratio sorghum:wheat composites were 64% water absorption (14% flour basis), 30°C mixing temperature, 120 rpm mixing speed, and an 87 mNm target peak torque (much lower than wheat flour). The assay showed excellent precision, well within the AACC DoughLAB method specification. Data from 23 white normal sorghum lines revealed significant (p < .05) differences in dough peak torque, development time, stability, and softening. Peak torque was highly significantly correlated (p < .001) with flour damaged starch.
Conclusions
This assay has revealed that although sorghum lines differ in dough-making quality, none approach the quality of bread wheat. Further, damaged starch plays a predominant role in sorghum dough-making performance.
Significance and Novelty
Because of its small scale, this assay is particularly useful for the assessment of the dough-making flour quality of new sorghum lines.
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.
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