15F-19 |
Evaluation of the Apogee wheat variety for its utilization in baked products and noodles |
P. V. VEILLARD1, M. H. Perchonok2, and J. L. Kokini1. (1) Food Science, Rutgers University, Cook College, 65 Dudley Road, New Brunswick, NJ 08901, (2) Johnson Space Center, NASA, Mail Code SF3, Houston, TX 77058 Future long-duration manned space missions and advanced outposts on Mars or the Moon require the development of cost-effective food delivery systems. To respond to these needs, NASA addressed the Advanced Life Support System (ALSS), where higher plants, such as wheat, regenerate oxygen, purify water, and produce food. NASA recently developed a high yield, short, fast growing new wheat variety, Apogee, adapted to growth in such an ALS system. The objective of this study was to assess the potential of Apogee flours (straight-grade and wholemeal) for the making of cookie, cake, bread and noodle products. Proximate analysis, physicochemical tests, dough rheological tests and protein characterization studies were performed on Apogee and flours commercially used for cookies, cake, bread and noodle making. Final products were characterized by texture analyzer TAXT2 and hedonic sensory evaluation tests. Apogee straight-grade flour has high pentosans (sucrose SRC=116.7%), protein (15.2%) and damaged starch contents (sodium carbonate SRC=96.3%), factors responsible for its high water absorption (farinograph absorption=70.0%). In spite of its high protein content, its has medium dough strength as shown by its medium farinograph dough development time and stability (4.5 and 6.5 min respectively), because of a low protein quality (residue fraction=31.1%). Wholemeal Apogee flour characteristics are similar, except for a higher water absorption (78.0%). Small-scale baking tests show the low potential of Apogee for soft wheat products. The straight-grade flour produced thick, small (14.9-cm diameter) and hard cookies (overall sensory liking equal to 4.48 on a 9 points hedonic scale) and low volume cakes (68.2 cm3). While it produces acceptable bread loaves, noodles are too brown, require long cooking times and have a surface lacking firmness. These results show that Apogee characteristics should be modified according to each end use, by using specific additives or by split-milling process.
Session 15F, Product Development
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