Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/140652
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Type: | Journal article |
Title: | An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage |
Author: | Pleming, D. Newell, M. Hayes, R.C. Tang, K.H. Penrose, B. Wilson, M. Riaz, A. Blanchard, C. |
Citation: | Journal of Cereal Science, 2023; 114:103798-1-103798-11 |
Publisher: | Elsevier BV |
Issue Date: | 2023 |
ISSN: | 0733-5210 1095-9963 |
Statement of Responsibility: | Denise Pleming, Matthew Newell, Richard C. Hayes, Ke Hong Tang, Beth Penrose, Matthew Wilson, Annie Riaz, Chris Blanchard |
Abstract: | Perennial grains are being developed to improve the environmental sustainability of grain production systems. However, to maximise their commercial viability, a clearer understanding of their food processing properties is required. In this study, the functional properties of selected perennial wheat breeding lines grown at sites in central New South Wales, Australia, were compared to each other and an annual bread wheat cultivar. Lines were assessed for grain yield parameters, rheological properties (wholemeal and refined flour), starch properties, milling yield and refined flour baking quality. Perennial wheats were found to differ from expected behaviours attributed to annual wheat, offering novel combinations of grain characteristics. Despite softer grain and rheological tests indicating only moderate gluten strength, several lines exhibited better baking performance than the conventional bread wheat control. Furthermore, flour water absorption was found to decrease with increasing grain hardness, the opposite of that normally observed for annual wheat. The results demonstrated that with appropriate breeding and selection, perennial wheat offers good potential for baking. |
Keywords: | Perennial wheat; Baking; Rheology; Milling; Predictive tests |
Rights: | © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
DOI: | 10.1016/j.jcs.2023.103798 |
Published version: | http://dx.doi.org/10.1016/j.jcs.2023.103798 |
Appears in Collections: | Research Outputs |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
hdl_140652.pdf | Published version | 5.87 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.