The effects of nitrogen fertilization and chlorination on the protein and fatty acid contents of soft red winter wheat flour, and their influence on the baking quality for angel food cake
1993
Conforti, F.D. | Johnson, J.M. | Alley, M.
After a soft red winter wheat (Coker 916) was subjected to varying N-fertilization levels, portions of the milled product were chlorinated. Protein and fatty acid content was measured to assess the effects of N-fertilization and chlorination. Increased application levels of N-fertilization had a significant effect (P < 0.05) on protein and unsaturated fatty acid (18:1; 18:2; 18:3) content. Use of chlorinated flour improved the physical characteristics of the angel food cake. Chlorination of flour caused a decrease in cake volume, which was correlated negatively (r = -0.91) with crude protein content. A change in the ratio of uneven-to-even cake cells produced a rounder and closer packed crumb matrix, which also contributed to a lower volume cake. The improvement in the crumb structure and the increase in cell evenness was correlated negatively (r = -0.84) with a decrease in linoleic acid content after chlorination. The data also suggested an influence of linolenic acid content on structural change. Cakes were less tender when chlorinated flour was used. The results demonstrated the combined effects of protein and fatty acid content on improving baking quality in chlorinated soft wheat flour.
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