Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.
Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.
Pareyt
Bram
B
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. bram.pareyt@biw.kuleuven.be
Bruneel
Charlotte
C
Brijs
Kristof
K
Goesaert
Hans
H
Delcour
Jan A
JA
D005433:Flour / Q000032:analysis*; D005511:Food Handling; D005983:Glutens / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D011786:Quality Control; D012967:Sodium Dodecyl Sulfate / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*
D010940:Plant Proteins; D012967:Sodium Dodecyl Sulfate; D005983:Glutens