Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran

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Abstract

This assay was performed to select chemical compounds and rheological parameters for the prediction of the bread volume and crumb firmness of breads made with a blend of wheat flour-fine bran, using multivariate analysis. Two main factors were used, the source of fine bran and the particle size of fine bran. The experiment consisted in a completely random design, in a 2 × 3 factorial arrangement, the statistical analysis shown that the particle size of fine bran influence almost all the analytical variables. In addition, discriminant analysis was performed to analyse which rheological parameters and chemical components show the greater influence on dough behaviour and bread quality. Biaxial extensional viscosity, farinograph consistency, dough development time and stability were the main rheological parameters that govern the specific volume and crumb firmness and, were both closely related to the fibre, protein and starch content in the flour-fine bran blends. Particle size-genotype interaction has a significant influence on gelatinisation enthalpy and biaxial extensional viscosity that change the bread volume and the crumb firmness. The simplicity of linear equation of five independent variables to predict bread quality with high levels of accuracy could be advantageous in both basic research and the routine quality control of wheat mills.

Original languageEnglish
Pages (from-to)2694-2704
Number of pages11
JournalJournal of Food Science and Technology
Volume59
Issue number7
DOIs
StatePublished - Jul 2022

Bibliographical note

Funding Information:
This research was partially funded by CONACyT and Universidad de Sonora.

Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).

Keywords

  • Bread quality
  • Chemical composition
  • Discriminant analysis
  • Fine-bran wheat
  • Linear combination
  • Rheological properties

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