Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality
文献类型： 外文期刊
作者： Geng, Zhiming 1 ; Zhang, Pingping 1 ; Yao, Jinbao 1 ; Yang, Dan 1 ; Ma, Hongxiang 1 ; Rayas-Duarte, Patricia 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Prov Key Lab Agrobiol, Nanjing 210014, Peoples R China
2.Oklahoma State Univ, Robert M Kerr Food & Agr Prod Ctr, Stillwater, OK 74078 USA
期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）
ISSN： 0009-0352
年卷期： 2012 年 89 卷 5 期
页码：
收录情况： SCI
摘要： The relationship of solvent retention capacity (SRC) values with four solvents, alveograph and farinograph properties, and cookie-baking performance was evaluated with 20 Chinese soft wheat genotypes, including four cultivars and 16 advanced lines grown in the 2009-2010 season. Significant positive correlations were observed between water SRC (WSRC), sodium carbonate SRC (SOSRC), lactic acid SRC, and sucrose SRC (SUSRC) values. WSRC, SUSRC, and SOSRC showed significant positive correlations with farinograph water absorption (WA), alveograph P (tenacity), and P/L (ratio of tenacity to extensibility). Cookie diameter was significantly correlated with wet gluten (r = -0.491, P < 0.05), WSRC (r = -0.882, P < 0.001), SUSRC (r = -0.620, P < 0.01), SOSRC (r = -0.712, P < 0.001), P (r = -0.787, P < 0.001), L (r = 0.616, P < 0.01), P/L (r = -0.766, P < 0.001) and WA (r = -0.620, P < 0.01), respectively. SRC values were effective predictors of cookie quality in Chinese soft wheat. Alveograph parameters were more closely correlated to cookie quality than were farinograph parameters.
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