The effect of different milling procedures on dough mixing parameters of hard red bread wheat

Miles, Christina and Booyse, Mardé and van Biljon, Angeline and Labuschagne, Maryke (2020) The effect of different milling procedures on dough mixing parameters of hard red bread wheat. CEREAL RESEARCH COMMUNICATIONS, 48 (4). pp. 477-483. ISSN 0133-3720 (print), 1788-9170 (online)

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Abstract

Superior bread-making quality is required before breeding lines can be commercially classifed. In South Africa, breeding lines together with a quality standard from fve environments must be submitted for quality analysis for three consecutive seasons before such lines can be classifed for commercial use. Breeders depend on falling number and mixograph analysis to indicate which breeding lines must be selected for submission. Time availability determines whether whole four or white four will be used for this quick screening process. During the classifcation process, the lines have to adhere to 11 primary quality criteria, which include hectolitre mass, falling number, grain and four protein content, four yield, four colour, farinograph water absorption, alveograph stability/distensibility ratio, alveograph dough strength, loaf volume and corrected loaf volume. The aim of this study was to compare four obtained from three diferent milling procedures, by using six selected Mixsmart parameters as indicators of the primary classifcation criteria for commercial cultivar release, to determine whether faster milling procedures such as a hammer mill or Junior Quadrumat mill will give the same results as the currently used Bühler mill. Seed of ten genotypes from two environments was used. There were sufcient correlations between the Mixsmart parameters and primary quality criteria, for selection of the best potential breeding lines, whether whole four, white four from the Junior Quadrumat mill or four from the Bühler mill was used. Linear discriminant analysis confrmed that no diferences existed between the three milling procedures for mixograph analysis as indicator of quality.

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