title: Adequacy of different wheat cultivars for low-hydration bread making.
abstract: BACKGROUND
  There is considerable interest in recovering landraces as genetic resources and as raw materials in ecological production. Low-hydration bread, whose dough is submitted to a sheeting roll process, is commonly prepared in Spain and other countries. The aim of this study was to assess the adequacy of some landraces, compared with commercial cultivars and flours, for making this type of bread. Eight Spanish landraces, four wheat cultivars developed during the green revolution and three commercial flours were chosen, their alveographic and kneading behaviours were analysed and the characteristics of the resulting breads were determined.
  
  
  RESULTS
  The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver. CONCLUSION When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.
authors.affiliation: Á rea de Tecnología de los Alimentos, ETS Ingenierías Agrarias, Universidad de Valladolid, E-34004 Palencia, Spain. pallares@iaf.uva.es
authors.forename: Manuel
authors.initials: M
authors.lastname: Gómez
authors.forename: Elena
authors.initials: E
authors.lastname: Ruiz-París
authors.forename: Nieves
authors.initials: N
authors.lastname: Aparicio
authors.forename: Bonastre
authors.initials: B
authors.lastname: Oliete
mesh_terms: D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D003116:Color; D018556:Crops, Agricultural / Q000737:chemistry* / Q000235:genetics; D005433:Flour / Q000032:analysis*; D005503:Food Additives / Q000737:chemistry; D005511:Food Handling; D017343:Genes, Plant; D013030:Spain; D014908:Triticum / Q000737:chemistry* / Q000235:genetics; D014867:Water / Q000032:analysis*
chemical_list: D005503:Food Additives; D014867:Water