W3 - L2 -Wheat Quality
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what is the purpose of wheat quality (4)
• Feed - non-ruminants • Breadmaking • ‘Biscuit’ making / many niche markets • Seed
wheat quality has a very important part of what (2)
Wheat quality has a very important genetic part – varieties are suitable for certain uses and an equally important environment part – weather / season / yield-protein balance
what % of wheat is utilised as Worldwide * Human Food * Livestock Feed * Seed * Other
• Human Food - 65% • Livestock Feed - 21% • Seed - 8% • Other - 6%
Wheat and Grain Protein Content for breadmaking
breadmaking – >11% at 15%mc
Wheat and Grain Protein Content for biscuit
9-10% at 15% mc
Wheat Quality for Breadmaking (7)
• • High flour extraction • • Good flour colour • • Good Protein Content • • Good Protein Quality • • Acceptable starch quality • • No sprouting • • Good breadmaking result
milling steps for breadmaking
• High flour extraction • Good flour colour
baking steps for breadmaking
• • Good Protein Content • • Good Protein Quality • • Acceptable starch quality • • No sprouting
what is the general criteria For Breadmaking
• requires acceptable protein content and protein quality • NOTE - wheat has characteristically low protein content and high carbohydrate levels
what is the specific criteria for breadmaking
• 75-85% of the total wheat protein is in the gliadin and glutenin components of the storage protein : this is the gluten forming part • the other 15-25% of the total protein is the non gluten forming proteins albumin and globulin
what is the gluten forming part of bread making
the gliadin and glutenin components of the storage protein
what % of protein is in the gliadin and glutenin components of the storage protein
75-85%
what % of the total protein in the non-gluten forming proteins albumin and globulin
the other 15-25% of the total protein is the non gluten forming proteins albumin and globulin
what are the unique properties of wheat gluten (3)
• does not exist in the mature wheat kernel nor in the flour derived from wheat endosperm • gluten is produced when the flour is mixed with water and subjected to a small mechanical input • the gluten complex encloses gas cells created in the dough by yeast fermentation and being both gas retentive and extensible allows the dough to rise
what does not exist in the mature wheat kernel nor in the flour derived from wheat endosperm
wheat gluten - unique properties
when is gluten produced
gluten is produced when the flour is mixed with water and subjected to a small mechanical input
what does the gluten complex enclose
encloses gas cells created in the dough by yeast fermentation
what allows the dough to rise
the gas retentive and extensible allows the dough to rise
what are the key aspects of wheat gluten (4)
• Good breadmaking wheat varieties have strong gluten • Higher protein content means more gluten content • Gluten can be damaged by high temperature grain drying – protein is denatured • Gluten quality has many lab tests to evaluate extensibility and elasticity and other properties
what sort of gluten has good breadmaking wheat varieties
strong gluten
what does high protein content mean
Higher protein content means more gluten content
what can gluten be damaged by? what happens the protein
Gluten can be damaged by high temperature grain drying The protein is denatured
what is gluten quality lab tests for
to evaluate extensibility and elasticity and other properties
Sprouting : alpha-amylase activity and the Hagberg Falling Number Test
• the hagberg falling no. test measures the viscosity of a mixture of water and ground wheat (at high temp.) • measures the level of alpha amylase enzyme present in the wheat sample • excess alpha amylase results in bread with sticky crumb and poor texture ( as starch is broken down to sugar) • Wheat with Hagbergs of 300+ are ideal for breadmaking, - min. of 220 secs ( key figure)