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Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality

¹Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. ²Corresponding author. Phone: 86 25 8439 0257. Fax: 86 25 8439 0298. E-mail: zmgeng@163.com ³Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055.

The relationship of solvent retention capacity (SRC) values with four solvents, alveograph and farinograph properties, and cookie-baking performance was evaluated with 20 Chinese soft wheat genotypes, including four cultivars and 16 advanced lines grown in the 2009–2010 season. Significant positive correlations were observed between water SRC (WSRC), sodium carbonate SRC (SOSRC), lactic acid SRC, and sucrose SRC (SUSRC) values. WSRC, SUSRC, and SOSRC showed significant positive correlations with farinograph water absorption (WA), alveograph P (tenacity), and P/L (ratio of tenacity to extensibility). Cookie diameter was significantly correlated with wet gluten (r = –0.491, P < 0.05), WSRC (r = –0.882, P < 0.001), SUSRC (r = –0.620, P < 0.01), SOSRC (r = –0.712, P < 0.001), P (r = –0.787, P < 0.001), L (r = 0.616, P < 0.01), P/L (r = –0.766, P < 0.001) and WA (r = –0.620, P < 0.01), respectively. SRC values were effective predictors of cookie quality in Chinese soft wheat. Alveograph parameters were more closely correlated to cookie quality than were farinograph parameters.