Jump to Main Content
Modified Dough Preparation for Alveograph with Limited Flour Sample Size
- Chen, Yuanhong R., Seabourn, Bradfold W., Herald, Tom J.
- Cereal chemistry 2015 v.92 no.6 pp. 565-569
- analytical methods, baking, breeding, breeding lines, correlation, dough, dough quality, extensibility, industry, milling, patties, research projects, rheological properties, wheat
- Dough rheological characteristics obtained by alveograph testing, such as extensibility and resistance to extension, are important traits for determination of wheat and flour quality. A challenging issue that faces wheat breeding programs and some wheat research projects is the relatively large flour sample size of 250 g required for the standard alveograph method (AACCI Approved Method 54-30.02). A modified dough preparation procedure for a small flour sample size was developed for the alveograph test method. A dough was prepared by mixing 80 g of flour with 60% water absorption (2.5% salt solution) for 4 min in a 100 g pin mixer; it was then sheeted and cut into three patties of defined thickness. Data generated by the modified dough preparation method were significantly correlated with the results from the approved alveograph method. The correlation coefficients (r) for each of six alveograph dough characteristics of 40 different advanced breeding lines and wheat varieties were 0.92 for P (mm H(2)O), 0.73 for L (mm), 0.83 for W (10(–4) J), 0.90 for P/L, 0.90 for le (%), and 0.76 for G. The modified dough preparation was easier and more convenient than the approved method, and test time for the modified dough preparation was shorter by 20–25 min. This modified dough preparation procedure for the alveograph may be useful for wheat breeding programs as well as an alternative to the approved alveograph method for milling and baking industries and wheat quality research.