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Registro completo
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|
Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
30/09/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
B - 1 |
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Autor : |
PAULLEY, G.; VÁZQUEZ, D.; LYSENKO, E.; PRESTON, R. |
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Afiliación : |
G. PAULLEY, Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St., Winnipeg, Manitoba, Canada R3C 3G8.; DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; E. LYSENKO, Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St., Winnipeg, Manitoba, Canada R3C 3G8.; R. PRESTON, Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St., Winnipeg, Manitoba, Canada R3C 3G8. |
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Título : |
Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour. |
|
Fecha de publicación : |
2004 |
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Fuente / Imprenta : |
Canadian Journal of Plant Science, October 2004, Volume 84, Issue 4, Pages 949-954. |
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DOI : |
10.4141/P03-184 |
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Idioma : |
Inglés |
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Contenido : |
Abstract: Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined
by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough
pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in
a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a
wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and
form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall
performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other
wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples.
This baking procedure should prove useful in assessing the performance of Canadian wheat classes and varieties for Uruguay and
other South American markets where similar bread is popular. MenosAbstract: Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined
by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough
pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in
a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a
wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and
form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall
performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other
wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples.
This baking procedure should prove useful in assessing the performance of Canad... Presentar Todo |
|
Palabras claves : |
BAKING; CANADA WESTERN RED SPRING; CANADIAN WHEAT; HEARTH BREAD; URUGUAYAN BREAD; WHEAT. |
|
Thesagro : |
CULTIVOS DE INVIERNO; TRIGO; TRITICUM AESTIVUM L. |
|
Asunto categoría : |
F01 Cultivo |
|
Marc : |
LEADER 02438naa a2200277 a 4500
001 1033697
005 2019-09-30
008 2004 bl uuuu u00u1 u #d
024 7 $a10.4141/P03-184$2DOI
100 1 $aPAULLEY, G.
245 $aDevelopment of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour.$h[electronic resource]
260 $c2004
520 $aAbstract: Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples. This baking procedure should prove useful in assessing the performance of Canadian wheat classes and varieties for Uruguay and other South American markets where similar bread is popular.
650 $aCULTIVOS DE INVIERNO
650 $aTRIGO
650 $aTRITICUM AESTIVUM L
653 $aBAKING
653 $aCANADA WESTERN RED SPRING
653 $aCANADIAN WHEAT
653 $aHEARTH BREAD
653 $aURUGUAYAN BREAD
653 $aWHEAT
700 1 $aVÁZQUEZ, D.
700 1 $aLYSENKO, E.
700 1 $aPRESTON, R.
773 $tCanadian Journal of Plant Science, October 2004, Volume 84, Issue 4, Pages 949-954.
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