Functional and multiple end‐use characterisation of Canadian wheat using a reconstituted dough system
Bibliographic record
Abstract
Abstract Three Canadian wheat cultivars representing the Canada Western Red Spring, Canada Western Extra Strong and Canada Prairie Spring classes, varying in protein content yet containing similar high‐molecular‐weight glutenin subunits, were evaluated for dough functionality and multiple end‐use properties. The effect of protein content on dough properties and end‐product quality was also studied. Gluten, starch and water‐soluble components were extracted from the flours and reconstituted to make up three samples for each variety to match the protein content of the three parent flours. Empirical and dynamic dough rheological properties, baking (bread and tortilla) performance and noodle‐making properties of the flours were determined using small‐scale techniques. Results indicated that protein content had a significant effect on rheological and end‐use quality of wheat flours. Increase in protein content (of the reconstituted dough) increased mixograph peak height ( r = 0.761), peak width, maximum resistance to extension and end‐product quality characteristics such as loaf volume ( r = 0.906), noodle firmness and cutting force and decreased storage and loss moduli. Reconstituted flours from the three varieties at the same protein content also showed significant differences in mixing time, mixograph peak height, maximum resistance to extension, composite fineness of pan bread, tortilla diameter, cooked noodle hardness, gumminess and dynamic viscosity of dough. This study indicates that a simple reconstituted dough system can provide an unambiguous assignment of the quantitative and qualitative effects of dough components on dough properties. It has the advantages that any aspect of flour composition can be manipulated and details of the relation between composition and functional behaviour can be obtained for any end‐product. Copyright © 2003 Crown in the right of Canada. Published by Society of Chemical Industry
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".