Estimating dough properties and end-product quality from flour composition
Most of our knowledge about the genetics of quality derives from two different experimental approaches: i) direct measurements of quality traits on samples with systematically altered chemical compositions; and, ii) relating quality and chemical composition/genetics of large sample populations using statistical methods.An overview on the recent achievements of these two approaches will be given illustrating the advantages/limitations of small-and micro-scale methodology and in vitro reconstitution/incorporation methods in basic research and in different applications as well as introducing three prediction procedures for dough properties (Protein Scoring System; PSS), loaf volume (PQI) and water absorption.The PSS model relates the individual and interactive contributions of high molecular weight (HMW) and low molecular weight (LMW) glutenin alleles to specific dough parameters, predicting the genetic potential of dough strength and extensional properties of dough of wheat flour with 12% protein content and with the ratios of glutenin to gliadin and HMW to LMW glutenin subunits (GS) of 1.0 and 0.2, respectively.The most advanced version of the model is capable of considering the effects of expression levels of different storage protein genes, allowing prediction of actual dough parameters.The input of this model is the allelic composition and quantitative protein composition (including UPP%), while the output provides a good estimate of actual dough strength and extensibility of a given sample (r2 >0.85 and r2 >0.75, respectively).Further applications of the models are also useful in blending formulations and in combining data to predict the technology specific bread-making potential (PQI) of samples using a nonlinear model.
F.Békés W.Ma S.T(o)m(o)sk(o)zi
FBFD PTY LTD, Beecroft, NSW, Australia State Agricultural Biotechnology Center, Murdoch University,Perth, WA, Australia Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Scienc
国际会议
The 11th International Gluten Workshop(第十一届国际谷蛋白学术研讨会)
北京
英文
114-118
2012-08-12（万方平台首次上网日期，不代表论文的发表时间）