Link Between Mixing Requirements and Dough Strength
Link Between Mixing Requirements and Dough Strength
复制标题
混合要求和面团强度之间的联系
DOI：
10.1094/cchem.1999.76.5.800
复制
发表时间：
1999
期刊：
影响因子：
2.4
通讯作者：
F. Stoddard
中科院分区：
文献类型：
--
作者：
A. Wooding;S. Kavale;F. Macritchie;F. Stoddard
ABSTRACT Industrial bakeries in Australia and New Zealand using the mechanical dough development (MDD) process have experienced undesirable increases in dough mixing requirements. This problem is an unwanted outcome of breeding programs that have endeavored to increase dough strength as a desirable characteristic. Research was undertaken to determine the nature of the link between dough strength and mixing requirements and its relevance to the MDD process across a wide range of wheat lines. Data from three similar trials of 20 wheat lines confirmed the existence of an apparently tight, positive correlation between mixing requirements and dough strength. Although a wide range in genotypes and environments was used, no significant outliers were found, despite the belief that the link between these quality attributes was breakable or at least flexible. This creates a dilemma, as it would be desirable to reduce work input (WI) for economic reasons but not at the expense of loaf quality, which could have a del...
