Study On The Relationship Of Protein And Frozen Dough Quality To SRC In Wheat

In this study, we investigated the feasibility of using micro SRC (solvent retention capacity) detection method for the evaluation of wheat quality. Thirty selected wheat varieties (accessions) characteristic of strong gluten, middle gluten and weak gluten were analyzed for the relationship of wheat protein composition, gluten content, SIG value and other protein property index to SRC value in wheat. We also examined 16 wheat varieties (accessions) from Guanzhong wheat belt area of Shaanxi Province for their relationships between SRC value and frozen dough quality, aiming at the use of SRC method for the wheat quality evaluation and the selection of raw materials for frozen dough production. The results include:1.the determination of order of tested wheat SRC values: water value: strong gluten〉weak gluten〉middle gluten; sugar value: middle gluten〉strong gluten〉weak gluten; lactic acid value: strong gluten〉weak gluten〉middle gluten; sodium bicarbonate value: strong gluten〉middle gluten〉weak gluten2. the determination that the SRC of water value and the water absorption rate in three kinds of wheat was significantly and positively correlated, SRC of sugar value was not significantly correlated with protein composition, SRC of sodium bicarbonate value was significantly and positively correlated with the water absorption rate, and SRC of lactic acid value closely correlated with SDS sedimentation value and SIG value.3. the determination that the SRC value of wheat and other wheat quality characters were significantly or strongly correlated, notably the SRC of lactic acid value with flour farinograph parameter protein composition, wet gluten content and SDS sedimentation value.4. the determination that the quality of frozen dough bread was likely dependent on various SRC values, especially the SRC of water value which closely related with frozen dough quality. SRC of water value closely related with specific volume of frozen dough bread. The change of specific volume of bread frozen for 5 days was mainly dependent on the SRC of lactic acid value. Each SRC value has effect on the changes of specific volume of bread freezing for 5 days to 10 days.5. the conclusion that the SRC method is simple, fast, sensitive, and has been proved to be reliable for the prediction of frozen bread quality.