Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of ‘Harunoakebono’
| Autor: | Koki Matsushita, Tadashi Nakamura, Daisuke Goshima, Kanenori Takata, Hiroaki Yamauchi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
0301 basic medicine near-isogenic line (NIL) Plant Science 01 natural sciences Gas retention physical properties Stress (mechanics) 03 medical and health sciences Viscosity Glutenin Genetics Composite material Bread making bread-making quality high molecular weight glutenin subunit (HMWGs) biology simulation High stress 030104 developmental biology Volume (thermodynamics) Creep wheat (Triticum aestivum L.) biology.protein Agronomy and Crop Science 010606 plant biology & botany Research Paper |
| Zdroj: | Breeding Science |
| ISSN: | 1347-3735 1344-7610 |
| Popis: | application/pdf The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were measured with the Creep method based on a Maxwell–2–element model. The expansion stress in the proofing process of various doughs was obtained by a numerical calculation method. The results indicated that doughs with high elastic characteristics, namely large relaxation time (τ0) and regularity coefficient of viscosity (ηN), have high dough stress throughout the proofing process and high stress at the proofing end (σend) and conversely, the low elastic dough with the small τ0 and ηN has the completely opposite tendency. This study also showed that there are significantly high correlations between the calculated σend and bread-making quality (BMQ) such as gas retention of dough and specific loaf volume (SLV). These results showed that BMQ, represented by SLV, of various white bread doughs were greatly influenced by the dough’s physical properties, especially τ0 and ηN, which change with differences in the compositions of the HMWGs. |
| Databáze: | OpenAIRE |
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