Standard methods and criteria to predict bread cereal quality - do they still meet the demands of modern raw materials and their processing?
2014
Lindhauer, M.G., Max Rubner-Inst., Detmold (Germany). Federal Research Inst. for Nutrition and Food. Dept. of Safety and Quality of Cereals
Reliable prediction of the baking behaviour of bread cereals (wheat, rye) is of utmost importance in the respective production, trade and processing. Consequently, there is a great interest in easy to handle, rapid and precise methods. A broad variety of such methods has been established by international standardisation organisations like ICC, AACCI, ISO and CEN, respectively, to assess a wide range of criteria of grain raw material and products thereof. In wheat because of its gluten functionality in baking performance protein quantity and quality assessment criteria play a decisive role. In addition, starch characteristics may be of significance. In this respect, it has become tradition in practical wheat trade and buying decision making to measure raw protein content (by the Kjeldahl or Dumas method, preferably by NIR), protein quality (as sedimentation value), and Falling number, only. Data received are then put into relation to the bread volume tentatively to be expected. In rye starch and pentosan quantity and quality play the crucial role in baking performance. Thus, the amylogram data gelatinisation maximum and gelatinisation temperature serve as criteria of quality prediction. The presentation will show that progress in wheat and rye breeding on the one hand and the increased diversity in baked goods on the market have made the prediction reliability of traditional methods questionable, at least in specific cases. Furthermore, the technical procedure of performing individual methods will have to be evaluated to avoid misleading results.
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