Wheat, baking quality

F MacRitchie. Identifying the baking quality related components of wheat flours. Cereal Food World 34 548-552, 1989. 

T Dachkevitch, J-C Autran. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chem 66 448-456, 1989. 

GL Lookhart, LD Albers. Correlations between reversed-phase high-performance liquid chromatography and acid- and sodium dodecyl sulfate-polyacrylamide gel electrophoretic data on prolamines from wheat sister lines differing widely in baking quality. Cereal Chem 65 222-227, 1988. 

Osman, A. (2006) The effect of growing cultivar mixtures on baking quality of organic spring wheat.- In Ostergard H. and L. Fontaine (eds) (2006) SUSVAR workshop on Cereal diversity Implications for production and products.- ITAB Press, Paris, France. Pp 17-22. 

Dobraszczyk, B.J., and Schofield, J.D. (2002). Rapid assessment and prediction of wheat and gluten baking quality with the two-gram direct-drive Mixograph using multivariate statis-tieal analysis. Cereal Chem. 79,607-612. 

The importslnce of lipoxygenase increases when soybean flour is added to wheat flour to improve baking quality or when soybean flour is admixed in larger quantities to improve the protein nutritional quality. 

Every, D., Farrell, J.A., Stufkens, M.W., and Wallace, A.R. 1998. Wheat cultivar susceptibility to grain damage by the New Zealand wheat bug, Nysius huttoni, and cultivar susceptibility to the effects of bug proteinase on baking quality. J. Cereal Sci. 27, 37 46. 

Hariri, G., Williams, P.C., and El-Haramein, FJ. 2000. Influence of pentatomid insects on the physical dough properties and two-layered flat bread baking quality of Syrian wheat. J. Cereal Sci. 31, 111-118. 

Lawrence, G. J., R MacRitchie, and C. W. Wrigley. 1988. Dough and baking quality of wheat lines deficient for glutenin subunits controlled by Glu-Al, Glu-Bl, and Glu-Dl loci. Journal of Cereal Science 7 109-112. 

MacRitchie, R 1978. Differences in baking quality between wheat flours. International Journal of Food Science Technology 13 187-194. 

Orth, R. A., and W. Bushuk. 1972. A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chemistry 49 268-275. 

In the agriculture and animal feed industries NIR instruments, and in particular discrete filter instruments, have found the widest application in the analysis of grain and flour. Protein, moisture, hardness, and baking quality are all examples of analysis that have been performed by NIR instrumentation, both off- and online. Several countries, including the USA and Canada, have adopted NIR protein analysis as national standards to gauge the level of payment for wheat. The protein method was approved by the AACC (American Association of Cereal Chemists) in 1983. 

Wang, W.-M. Klopfenstein, C.F. Ponte, J.G. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 1993,70, 707-711. 

Devaux, M. F., D. Bertrand, and G. Martin. 1986. Discrimination of bread-baking quality of wheats according to their variety by near-infrared reflectance spectroscopy. Cereal Chem., 63 151-154. 

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