The Experts below are selected from a list of 15 Experts worldwide ranked by ideXlab platform
J.m. Vereijken - One of the best experts on this subject based on the ideXlab platform.
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Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance
Journal of Cereal Science, 1996Co-Authors: A.m. Janssen, T. Van Vliet, J.m. VereijkenAbstract:Abstract The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four different rheological methods were employed: two fundamental methods, i.e. dynamic (oscillatory) and uniaxial compression tests, and two empirical methods, i.e. tests using a Brabender Extensograph and a Chopin Alveograph. The fundamental methods showed that a dough of cv. Katepwa flour had a higher resistance to deformation and was more elastic than a dough of cv. Obelisk flour. Doughs of biscuit flour exhibited an intermediate behaviour, except that loss tangent values were close to those of a cv. Obelisk flour dough. Addition of cv. Obelisk gluten to biscuit flour hardly affected the rheological behaviour, whereas addition of cv. Katepwa gluten resulted in a higher resolution resistance to deformation and a higher elasticity. Uniaxial compression tests clearly showed the strain hardening and strain rate thinning characteristics of the flour doughs, which were most pronounced for a dough of cv. Katepwa flour. The rheological characteristics of cv. Obelisk and cv. Katepwa flour doughs and of biscuit flour doughs containing the glutens corresponded with those of the isolated hydrated glutens. The information about the rheological behaviour of the flour doughs obtained by the four methods was complementary and in good agreement, despite differences in applied strains, deformation rates and modes of deformation. The empirical tests showed that the extensibility of the biscuit flour dough was less compared to that of the other doughs. This study suggests that in order to obtain a high loaf volume and a fine crumb structure, wheat flour dough has to exhibit biaxial strain hardening and extensibility exceeding a minimum level; it is likely that the resistance to deformation may vary within a certain range.
Gerard Branlard - One of the best experts on this subject based on the ideXlab platform.
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The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits
Euphytica, 2015Co-Authors: Francois-xavier Oury, Hubert Chiron, Olivier Gardet, Michel Rousset, Annie Faye, Emmanuel Heumez, Bernard Rolland, Alex Giraud, Gilles Charmet, Maxime Trottet, Gerard BranlardAbstract:Attempts have been made to predict Chopin Alveograph or French bread-making tests, using tree-based models and PLS regressions. Data came from three sets of trials, involving 130, 214 and 103 different genotypes, which were described for HMW-GS, LMW-GS and small-scale tests currently used in breeding programs. Segmentation trees and PLS regressions indicated that HMW-GS and LMW-GS were not sufficient to explain alone the variability of bread wheat quality. This could be partly due to “allele × environment” and “locus × locus” interactions. For HMW-GS, Glu-B1 was the predominant locus for Alveograph and French bread-baking, and some differences in the alleles hierarchy were demonstrated according to the end-use parameter considered. For LMW-GS, Glu-B3 seemed to be preponderant, with alleles b′, c and g being favourable and allele c′ unfavourable. Joint use of the information brought by glutenin subunits and technological tests did not enable to predict satisfactorily, neither the different parameters of French bread-baking, nor the extensibility L of Alveograph. Only the prediction of the strength W proved reliable, and robust PLS equations were proposed for this Alveograph parameter. These prediction equations could be of interest to select for high values of W in the mid generations of breeding.
A.m. Janssen - One of the best experts on this subject based on the ideXlab platform.
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Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance
Journal of Cereal Science, 1996Co-Authors: A.m. Janssen, T. Van Vliet, J.m. VereijkenAbstract:Abstract The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four different rheological methods were employed: two fundamental methods, i.e. dynamic (oscillatory) and uniaxial compression tests, and two empirical methods, i.e. tests using a Brabender Extensograph and a Chopin Alveograph. The fundamental methods showed that a dough of cv. Katepwa flour had a higher resistance to deformation and was more elastic than a dough of cv. Obelisk flour. Doughs of biscuit flour exhibited an intermediate behaviour, except that loss tangent values were close to those of a cv. Obelisk flour dough. Addition of cv. Obelisk gluten to biscuit flour hardly affected the rheological behaviour, whereas addition of cv. Katepwa gluten resulted in a higher resolution resistance to deformation and a higher elasticity. Uniaxial compression tests clearly showed the strain hardening and strain rate thinning characteristics of the flour doughs, which were most pronounced for a dough of cv. Katepwa flour. The rheological characteristics of cv. Obelisk and cv. Katepwa flour doughs and of biscuit flour doughs containing the glutens corresponded with those of the isolated hydrated glutens. The information about the rheological behaviour of the flour doughs obtained by the four methods was complementary and in good agreement, despite differences in applied strains, deformation rates and modes of deformation. The empirical tests showed that the extensibility of the biscuit flour dough was less compared to that of the other doughs. This study suggests that in order to obtain a high loaf volume and a fine crumb structure, wheat flour dough has to exhibit biaxial strain hardening and extensibility exceeding a minimum level; it is likely that the resistance to deformation may vary within a certain range.
T. Van Vliet - One of the best experts on this subject based on the ideXlab platform.
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Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance
Journal of Cereal Science, 1996Co-Authors: A.m. Janssen, T. Van Vliet, J.m. VereijkenAbstract:Abstract The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four different rheological methods were employed: two fundamental methods, i.e. dynamic (oscillatory) and uniaxial compression tests, and two empirical methods, i.e. tests using a Brabender Extensograph and a Chopin Alveograph. The fundamental methods showed that a dough of cv. Katepwa flour had a higher resistance to deformation and was more elastic than a dough of cv. Obelisk flour. Doughs of biscuit flour exhibited an intermediate behaviour, except that loss tangent values were close to those of a cv. Obelisk flour dough. Addition of cv. Obelisk gluten to biscuit flour hardly affected the rheological behaviour, whereas addition of cv. Katepwa gluten resulted in a higher resolution resistance to deformation and a higher elasticity. Uniaxial compression tests clearly showed the strain hardening and strain rate thinning characteristics of the flour doughs, which were most pronounced for a dough of cv. Katepwa flour. The rheological characteristics of cv. Obelisk and cv. Katepwa flour doughs and of biscuit flour doughs containing the glutens corresponded with those of the isolated hydrated glutens. The information about the rheological behaviour of the flour doughs obtained by the four methods was complementary and in good agreement, despite differences in applied strains, deformation rates and modes of deformation. The empirical tests showed that the extensibility of the biscuit flour dough was less compared to that of the other doughs. This study suggests that in order to obtain a high loaf volume and a fine crumb structure, wheat flour dough has to exhibit biaxial strain hardening and extensibility exceeding a minimum level; it is likely that the resistance to deformation may vary within a certain range.
Francois-xavier Oury - One of the best experts on this subject based on the ideXlab platform.
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The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits
Euphytica, 2015Co-Authors: Francois-xavier Oury, Hubert Chiron, Olivier Gardet, Michel Rousset, Annie Faye, Emmanuel Heumez, Bernard Rolland, Alex Giraud, Gilles Charmet, Maxime Trottet, Gerard BranlardAbstract:Attempts have been made to predict Chopin Alveograph or French bread-making tests, using tree-based models and PLS regressions. Data came from three sets of trials, involving 130, 214 and 103 different genotypes, which were described for HMW-GS, LMW-GS and small-scale tests currently used in breeding programs. Segmentation trees and PLS regressions indicated that HMW-GS and LMW-GS were not sufficient to explain alone the variability of bread wheat quality. This could be partly due to “allele × environment” and “locus × locus” interactions. For HMW-GS, Glu-B1 was the predominant locus for Alveograph and French bread-baking, and some differences in the alleles hierarchy were demonstrated according to the end-use parameter considered. For LMW-GS, Glu-B3 seemed to be preponderant, with alleles b′, c and g being favourable and allele c′ unfavourable. Joint use of the information brought by glutenin subunits and technological tests did not enable to predict satisfactorily, neither the different parameters of French bread-baking, nor the extensibility L of Alveograph. Only the prediction of the strength W proved reliable, and robust PLS equations were proposed for this Alveograph parameter. These prediction equations could be of interest to select for high values of W in the mid generations of breeding.