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Relationships of selected flour constituents to baking quality in soft white wheat

, : Relationships of selected flour constituents to baking quality in soft white wheat. Cereal Chemistry 68(5): 507-512

Selected constituents of soft white wheat flour samples from various locations were examined and related to baking quality in order to identify those constituents that are associated with end-use quality. Among the selected constituents, the pentosan fractions were found to be inversely correlated with baking quality. Soluble and enzyme-extractable pentosans were negatively associated with cookie diameter. Cake volume was negatively associated with soluble, enzyme-extractable, and total pentosans.


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