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Sundholm, Assar, 2021. Baking volume of wheat flour : assessment of novel analyses and parameters in prediction. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences


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Abstract

In the milling industry baking volume is used as the gold standard for wheat flour quality. Determination of baking volume is a time-consuming and blunt method, demanding a quicker and more precise substitute. The aim of this thesis was to assess how different rheological and chemical parameters affect baking volume. Alveographic parameters, solvent retention capacity and starch damage rate as measured by Alveolab, SRC 2 and SDmatic, respectively, were evaluated as methods for elucidating baking volume. Spring and winter wheat flours were analysed with the novel methods. Analyses of quality control and fibre content were included in the data set. Principal component analysis and partial least squares regression were used in data processing. Chopin instruments improved the predictive power of the models regarding baking volume. The models were not sufficiently predictive to replace baking volume. SDmatic measurement of starch damage displayed a strong negative correlation with baking volume for spring wheats. Measurements from Alveolab had greatest overall prediction capacity of the novel methods, although analyses were lacking in reproducibility. SRC 2 results displayed a slight correlation with baking volume for both spring and winter wheats, yet lacking in reproducibility. Wet gluten and protein content displayed a strong correlation with baking volume overall. Gluten index had a negative correlation with baking volume for both spring and winter wheats.

Main title:Baking volume of wheat flour
Subtitle:assessment of novel analyses and parameters in prediction
Authors:Sundholm, Assar
Supervisor:Andersson, Roger and Selga, Louise
Examiner:Andersson, Annica
Series:Molecular Sciences
Volume/Sequential designation:2021:04
Year of Publication:2021
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NY010 Agronomprogrammet - livsmedel, för antagna fr.o.m. 2016 300 HEC
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:baking volume, wheat flour, Alveolab, SDmatic, SRC 2
URN:NBN:urn:nbn:se:slu:epsilon-s-16430
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-16430
Subjects:Food science and technology
Language:English
Deposited On:15 Feb 2021 09:49
Metadata Last Modified:16 Feb 2021 02:02

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