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Environmental Science CP > W3 - L2 -Wheat Quality > Flashcards

W3 - L2 -Wheat Quality Flashcards

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1
Q

what is the purpose of wheat quality (4)

A
  • Feed - non-ruminants
  • Breadmaking
  • ‘Biscuit’ making / many niche markets
  • Seed
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2
Q

wheat quality has a very important part of what (2)

A

Wheat quality has a very important genetic part – varieties are suitable for certain uses and an equally important environment part – weather /
season / yield-protein balance

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3
Q

what % of wheat is utilised as Worldwide
* Human Food
* Livestock Feed
* Seed
* Other

A
  • Human Food - 65%
  • Livestock Feed - 21%
  • Seed - 8%
  • Other - 6%
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4
Q

Wheat and Grain Protein Content
for breadmaking

A

breadmaking – >11% at 15%mc

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5
Q

Wheat and Grain Protein Content
for biscuit

A

9-10% at 15% mc

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6
Q

Wheat Quality for Breadmaking (7)

A
    1. High flour extraction
    1. Good flour colour
    1. Good Protein Content
    1. Good Protein Quality
    1. Acceptable starch quality
    1. No sprouting
    1. Good breadmaking result
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7
Q

milling steps for breadmaking

A
  1. High flour extraction
  2. Good flour colour
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8
Q

baking steps for breadmaking

A
    1. Good Protein Content
    1. Good Protein Quality
    1. Acceptable starch quality
    1. No sprouting
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9
Q

what is the general criteria For Breadmaking

A
  • requires acceptable protein content and protein quality
  • NOTE - wheat has characteristically low protein content and high carbohydrate levels
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10
Q

what is the specific criteria for breadmaking

A
  • 75-85% of the total wheat protein is in the gliadin and glutenin components of the storage protein : this is the gluten forming part
  • the other 15-25% of the total protein is the non gluten forming proteins albumin and globulin
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11
Q

what is the gluten forming part of bread making

A

the gliadin and glutenin components of the storage protein

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12
Q

what % of protein is in the gliadin
and glutenin components of the storage protein

A

75-85%

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13
Q

what % of the total protein in the non-gluten forming proteins albumin and globulin

A

the other 15-25% of the total protein is the non gluten forming proteins albumin and globulin

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14
Q

what are the unique properties of wheat gluten (3)

A
  • does not exist in the mature wheat kernel nor in the flour derived from wheat endosperm
  • gluten is produced when the flour is mixed with water and subjected to a small mechanical input
  • the gluten complex encloses gas cells created in the dough by yeast fermentation and being both gas retentive and extensible allows the
    dough to rise
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15
Q

what does not exist in the mature wheat kernel nor in the flour derived from wheat endosperm

A

wheat gluten - unique properties

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16
Q

when is gluten produced

A

gluten is produced when the flour is mixed with water and subjected to a small mechanical input

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17
Q

what does the gluten complex enclose

A

encloses gas cells created in
the dough by yeast fermentation

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18
Q

what allows the dough to rise

A

the gas retentive and extensible allows the dough to rise

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19
Q

what are the key aspects of wheat gluten (4)

A
  • Good breadmaking wheat varieties have strong gluten
  • Higher protein content means more gluten content
  • Gluten can be damaged by high temperature grain drying – protein is denatured
  • Gluten quality has many lab tests to evaluate extensibility and elasticity and other properties
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20
Q

what sort of gluten has good breadmaking wheat varieties

A

strong gluten

21
Q

what does high protein content mean

A

Higher protein content means more gluten content

22
Q

what can gluten be damaged by?

what happens the protein

A

Gluten can be damaged by high temperature grain drying

The protein is denatured

23
Q

what is gluten quality lab tests for

A

to evaluate extensibility and elasticity and other properties

24
Q

Sprouting : alpha-amylase activity
and the Hagberg Falling Number Test

A
  • the hagberg falling no. test measures the viscosity of a mixture of water and ground wheat (at high temp.)
  • measures the level of alpha amylase enzyme present in the wheat sample
  • excess alpha amylase results in bread with sticky crumb and poor texture ( as starch is broken down to sugar)
  • Wheat with Hagbergs of 300+ are ideal for breadmaking, - min. of 220 secs ( key figure)
25
Q

what does the hagberg falling number test measures

A

the viscosity of a mixture of water and ground wheat (at high temp.)

26
Q

what will increase yield

A

Fertiliser Nitrogen use will
increase yield - e.g. apply
180-200 kg/ha for a 10 t/ha
grain yield

27
Q

what is high N uptake required during grain fill for

A

High N uptake is required during grain fill for high grain protein % for good
breadmaking quality

28
Q

what does early season N applications increase

A

yield

29
Q

Later N applications primarily increases

A

protein

30
Q

when are later timings for N applications

A

later timings are GS 39, 59, 69+ etc

31
Q

what does each 40 kg/ha of N increase the protein content by what %?

A

0.5%

32
Q

by what % does a programme combining mid season and late season applications lift protein content by?

A

up to 1%

33
Q

what does the accompanying yield increases comfortably to cover the
cost of the?

A

the accompanying yield increases comfortably cover the cost of the applications and the increase in protein content is a bonus

34
Q

why is Breadmaking wheat production in ireland a struggle

A
  • We grow high yields
  • High yield crops have lower grain protein
  • A Classical Inverse relationship between yield and protein in wheat
  • So farmer thinks why grow a ‘bread’ wheat if the protein will be too low (<10.5% protein)
  • Breadmaking wheat varieties yield a few % less
  • If wet summer / wet harvest – wheat crop starts to sprout and wont meet HFN standard – RISK
  • For many farmers feed wheat is more profitable and price premium for quality is uncertain
35
Q

what has higher yielding crops of wheat

why is it a struggle

A

have lower protein

  • struggle for breadmaking
36
Q

what sort of relationship is there between yield and protein in wheat

A

A Classical Inverse

37
Q

what happens to wheat if there is a wet summer/wet harvest

A

wheat crop starts to sprout and
wont meet HFN standard – RISK

38
Q

what is a good HRN number

A

225

  • higher the number, the better - no sprouting
39
Q

why is breadmaking wheat production in Ireland a good policy(5)

A
  • Food security
  • Local product for local market
  • It can be done successfully – there are no technical barriers
  • Focus would be more on spring wheat and production in the
    south east – climatic advantages
    o Spring wheat 7-9t/ha
    o Winter wheat 14-15t/ha
  • Wholemeal flour
40
Q

what are the challenges of breadmaking wheat production (3)

A
  • Large scale international competition – cheap imported flour
  • Weather uncertainties and risks in wet years
  • Price premium uncertainties ( bread v feed wheat )
41
Q

what is an irish grist

A

combination of wheats milled
together to make a flour

42
Q

what % of a grist protein content do irish millers seek to maintain

A

11%

43
Q

what does the make up of grist depend on

A

the make up of a grist will depend on the price and quality of the available wheat

44
Q

how many wheats will a typical grist have

which ones are:
Low protein/ lower price
high protein
high price

A

a typical grist will have wheat from 4-5 sources
e.g. 15% Irish - low protein/lower price
10% English
25% French
20% German - high protein
30% Canadian / Eastern Europe - high price

45
Q

Wheat Quality for Biscuit making (6)

A
    1. Low water absorption
    1. Low starch damage (soft milling)
  • soft wheat is a feed wheat
    1. Moderate -low Protein Content
    1. Weak extensible dough
    1. Suitable protein quality/type
    1. Low-moderate sprouting (alpha/amylase)
46
Q

difference between bread wheat and biscuit wheat

A

bread wheat:
- Hard wheat
– hard textured
- high water absorption
- high protein
- strong gluten
- high HFN (v low sprouting)

Biscuit wheat
- Soft Wheat
- soft textured
- low water absorption
- low to moderate Protein
- weak gluten
- moderate HFN

47
Q

what does lower protein mean in terms of price

A

lower protein = lower price
higher protein = higher price

48
Q

what sort of product is bread

A

bread is an energy product

49
Q

what does more N mean for protein

A

more N = more protein

Environmental Science CP (10 decks)

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