Rheological properties and baking performance of new waxy lines: Strengths and weaknesses

doi:10.1016/j.lwt.2017.09.035

LWT

Volume 88, February 2018, Pages 159-164

https://doi.org/10.1016/j.lwt.2017.09.035 Get rights and content

Highlights

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Italian (IW) and American (USW) waxy lines were compared.
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Dough and bread performance of waxy wheat lines of different origin were studied.
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IW lines showed good performance in terms of dough stability and mixing tolerance.
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IW lines assured a good dough development during leavening and high bread volume.
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USW lines performed better in terms of dough stickiness.

Abstract

In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives. Considering the high impact of the environment on wheat properties, selection of waxy lines able to adapt to a particular environment is highly recommended. In this frame, the behavior of three new Italian waxy lines (IW) were compared with that of two waxy lines breeded in United States (USW). Compared to USW, two out of three IW lines exhibited better mixing properties in terms of higher tolerance to mechanical stress (stability and softness index). IW dough showed similar water absorption, stickiness values and visco-elasticity (G′ and G″) compared to USW samples. On the other hand, the waxy wheat lines adapted to the Italian environmental conditions showed a more developed loaf volume with respect to USW lines. The difficulties in dough handling that is typical of waxy wheat when used alone could be partially solved using waxy wheat in combination with non-waxy flours.

Introduction

Waxy (or amylose-free) wheat is characterized by low amylose content - generally < 3 g/100 g (Van Hung, Maeda, & Morita, 2007) - due to the absence of all the three isoforms of the granule-bound starch synthase (GBSS-I), which are responsible for the biosynthesis of amylose (Sivak & Preiss, 1995).

Starch retrogradation is believed to be one of the major players of the increase in bread crumb firmness during storage, commonly referred to as bread staling, and amylose is assumed to be the main contributor to this phenomenon during the first hours after baking (Van Hung et al., 2007). Thus, food industry is increasingly interested in waxy starch and in its low susceptibility to retrogradation (Šárka & Dvořáček, 2017). Indeed, the use of waxy wheat in the formulation would avoid the addition of the additives commonly used in bread-making (e.g. enzymes, emulsifiers, etc.) to extend the shelf-life of baked products (Šárka & Dvořáček, 2017). The unique properties and uses of waxy wheat in noodles, bread, cakes, tortillas, refrigerate and frozen food products have been widely reviewed (Graybosch, 1998, Hayakawa et al., 2004, Šárka and Dvořáček, 2017, Van Hung et al., 2006, Yi et al., 2009).

Japanese researchers were the first to produce completely waxy wheat (Nakamura, Yamamori, Hirano, Hidaka, & Nagamine, 1995). Since then, numerous efforts to develop waxy wheat cultivars are underway in Europe, United States, and Australia (Graybosch, 1998). Considering the high influence of the environment on wheat productivity and quality (Graybosch, Souza, Berzonsky, Baenziger, & Chung, 2003), it is unlikely that waxy wheat lines produced in United States or Japan could be successfully cultivated in other countries. Moreover, consumer resistance and existing regulations do not allow employing genetically engineered foods in Europe. For these reasons, waxy wheat obtained from traditional crossing starting from partial waxy autochthonous landraces have to be taken into consideration (Boggini, Cattaneo, Paganoni, & Vaccino, 2001).

In the perspective of developing waxy wheat lines suitable for being cultivated in the Mediterranean area, various research activities have been accomplished in the past decade (Boggini et al., 2001, Monari et al., 2005, Urbano et al., 2002). In particular, a breeding program involved partial-waxy cultivars previously identified in the germplasm collection, leading to the release of 18 waxy lines (Boggini et al., 2001, Caramanico et al., 2011). Out of these lines, three were worthy of consideration for being proposed for registration based on their agronomic performance (Caramanico et al., 2011). In this context, the aims of the present work were to: i) evaluate dough rheological properties and bread-making performance of the three Italian waxy lines and ii) compare our waxy lines with two waxy lines from United States with similar compositional traits.

Section snippets

Materials

Five waxy wheat lines were used in this study: three Italian waxy wheat lines (henceforth IW), and two US waxy lines (henceforth USW; Morris & Konzak, 2001). IW lines were obtained by mating F1 offsprings from the cross between two partial-waxy cultivars identified in Italian germplasm (Cologna lunga, Wx-D1, and Barra, Wx-B1) with the US lines. IW_70 and USW_546 were characterized by hard kernel texture, IW_123 by medium hardness, while IW_118 and USW_545 by soft texture.

All the samples were

Chemical composition

The chemical composition of the refined flour is reported in Table 1. Both IW and USW lines showed low and comparable amylose content, confirming the waxy feature (Van Hung et al., 2007). Total starch, and protein content were higher in IW than in USW, except for IW_70 that exhibited the lowest protein content. Differences in ash content might be related to differences in kernel texture (data not shown). Indeed, grain hardness is negatively correlated with flour yield, and positively correlated

Conclusions

The Italian breeding program allowed selecting some waxy lines with interesting technological performance, in terms of dough stability and tolerance to mechanical stress. In addition, protein content higher than 12 g/100 g (d.b.) could assure the formation of a continuous network and a good dough development during leavening, resulting in bread loaves with high specific volume. Despite that, the relevant amount of water necessary to reach the optimal farinographic consistency could be

Acknowledgments

The authors gratefully acknowledge Prof. Craig Morris (USDA-ARS Washington State University) for providing the American waxy lines.

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¹: Current address: IREKS ITALIA, Srl., Paderno Dugnano, Milano, Italy.

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