Australian wheat for the sponge and dough bread making process

T. Lever*, A. Kelly, J. De Faveri, D. Martin, J. Sheppard, K. Quail, D. Miskelly

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

This work investigates the suitability of Australian wheats for the sponge and dough bread market, and determines the wheat quality attributes most important for large loaf volume. A group of 30 genotypes was selected for quality testing and baking using a purpose-developed sponge and dough test baking method. Genotypes were grown at 2 sites in Queensland during winter of 2001 and 2002, and then grain from the field trials was tested in the laboratory. The traits measured included grain, flour, and dough quality, along with loaf volume as the main trait of interest. Glutenin alleles and Wx-B1 allele status of the genotypes were also determined. Genetic correlations were calculated between loaf volume and all the quality traits. The quality trait with the strongest relationship to loaf volume was flour swelling volume. Glutenin alleles and Wx-B1 alleles may also be important for sponge and dough bread quality but the data presented here were insufficient to draw strong conclusions. Consistent, large sponge and dough loaf volumes (>850 cm 3) were achieved by the Batavia/Pelsart double haploids QT8753, QT10793, and QT10778. The wheat varieties Hartog and Kennedy also performed well. The work demonstrated that Australia can produce wheat suitable for this market.

Original languageEnglish
Pages (from-to)1049-1057
Number of pages9
JournalAustralian Journal of Agricultural Research
Volume56
Issue number10
DOIs
Publication statusPublished - 2005
Externally publishedYes

Keywords

  • Flour swelling volume
  • Gluten
  • Loaf volume
  • Starch
  • Wheat quality

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