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" Development of large and small scale baking techniques, and evaluation of bread wheat quality in early generation selection for Moroccan flatbread "
M. Moujib
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Latin Dissertation
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| Language of Document
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English
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| Record Number
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1113286
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| Doc. No
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TLpq304241268
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| Main Entry
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M. Moujib
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| Title & Author
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Development of large and small scale baking techniques, and evaluation of bread wheat quality in early generation selection for Moroccan flatbread\ M. Moujib
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| College
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Kansas State University
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| Date
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1996
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| student score
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1996
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| Degree
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Ph.D.
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| Page No
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165
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| Abstract
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Even though Moroccan flatbread is very old, and constitutes an important daily staple for the majority of the Moroccan population, the establishment of specifications and scoring criteria have not been studied extensively. In this study, the optimum processing conditions that are suitable for the production of Moroccan flatbread were defined, and a quantitative scoring system was developed according to Moroccan preferences. The effect of processing conditions on bread were determined by evaluating several criteria. The optimum baking water absorption can be predicted by adding the amount of water required to produce a farinograph consistency in the range of 400-450 BU. The sheeting thickness 4.7 to 5 mm were found to be the optimum. The optimum fermentation and proof times were found to be 30 min and 45 min, respectively. The temperature and time of usd425\sp\circusdF and 18 min were found to be the optimum baking conditions. This established scoring system showed a very high discriminatory ability in differentiating among flours with different quality characteristics. Also it was noticed that flours with medium protein contents produced better Moroccan flatbread quality characteristics. To help Moroccan wheat breeders evaluate their genotypes at certain stages of early generation selection, the large scale 300-gram dough was downsized to a 60-gram dough baking test procedure by using the 35-gram cookie mixer. A significant correlation (r = 0.94, p < 0.01) between the large and small scales was recorded. Accordingly, this small-scale procedure can be used to assess the quality of new varieties when the wheat sample sizes are not sufficient to carry out the large-scale baking test. The results of the third part of this study suggest that a simple model combining four variables (1000-kernel weight, protein content, SDS-sedimentation test, and Single Kernel Wheat Characterization System) is likely to be sufficient to fulfill the minimum requirement in bread wheat breeding programs in early generation selection for Moroccan flatbread production. However, for advanced generations, the results of this study showed that, in addition to the small-scale baking test, the 10-gram mixograph and RVA are suitable tools for assessing the quality of bread wheat genotypes when sufficient wheat is available.
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| Subject
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Biological sciences
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Food science
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