44F-12 |
Development of baked products from a space-age wheat variety. |
P. V. VEILLARD and J. L. Kokini. Dept. of Food Science, Rutgers, The State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901 The future perspective of long-term manned space travels and advanced outposts on Mars or the Moon has prompted research into the viability of biomass production and food processing facilities aboard space stations. NASA developed a high yield, short, fast growing new wheat variety adapted to growth in these confined environments. Its ability to be used for the processing of a large variety of wheat products needs to be assessed. The objectives of this study were to characterize this variety of wheat in terms of chemical, rheological properties and to evaluate the end quality of cookie, cake, bread and pasta products through textural and sensory evaluation tests. Chemical, rheological and baking characteristics of this variety were compared to those of flours commercially used for cookies, cake, bread and pasta making. Basic chemical composition and small-scale predictive chemical tests were performed. Dough rheological properties were assessed by resistograph and modified alveograph procedures. Final products were made using small-scale methods and characterized by texture analyzer TAXT2 and hedonic sensory evaluation tests. Basic chemical analysis show that this flour has high protein, free lipid, ash and starch damage contents. Resistograph characteristics are a high water absorption (70%), medium dough development time and stability (4.4 and 8 min respectively). Alveograph at adjusted water addition and mixing time show that overpressure P, extensibility L and area W are intermediates (respectively 55, 43 and 99) between those of bread and cookie flours. SDS sedimentation, SDS protein-gel and alkaline water retention capacity (AWRC) tests further demonstrate that this variety is a high absorption, relatively strong wheat flour. These results show that specific additives to improve characteristics of final products will be needed, such as surfactants in the case of cookie making or oxidizing agents for bread making.
Session 44F, Product Development
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