Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality

Ken J. Quail*, Graham J. McMaster, Michael Wootton

*Corresponding author for this work

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Analytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined. Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation. Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.

Original languageEnglish
Pages (from-to)99-110
Number of pages12
JournalJournal of the Science of Food and Agriculture
Volume54
Issue number1
DOIs
Publication statusPublished - 1991
Externally publishedYes

Keywords

  • Arabic bread
  • flour quality
  • wheat variety

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