Journal article
Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW)
Journal of Cereal Science, Vol.102, Article 103355
2021
Abstract
Australian Noodle Wheat (ANW) is soft-grained wheat primarily grown to suit the production of Japanese udon noodles. ANW with grain protein content above 11.5% (11% m.b.) is classed as ANW2 and traded at a discounted price due to no specific end-use. This study hypothesizes that off-graded ANW2 is suitable to produce cracker biscuits. Evaluation of ANW with 9.7–15.0% protein content shows that those above 11.5% make crackers with higher stack height and lower checking rates. ANW extensibility (r = 0.5, p < 0.05) and development time (r = 0.7, p < 0.01) correlate positively with stack height. The raw dough weight correlates negatively with checking (r = −0.8, p < 0.001), but positively with glutenin (r = 0.5, p < 0.05), α/β-gliadins (r = 0.6, p < 0.05), maximum resistance (r = 0.6, p < 0.05) and development time (r = 0.6, p < 0.01). The α/β-gliadins, maximum resistance and development time correlate negatively (r = 0.5, p < 0.05) with checking. The cracker qualities are not related to glutenin to gliadin ratio, proportions of ω- and γ-gliadins and unextractable polymeric protein. ANW with high protein content contributes to the high extensibility with adequate dough strength required to achieve good cracker stack height while favorably lowering checking rates. ANW2 containing 12–13.0% protein content is ideal for cracker making. This study shows the advantage of applying downgraded ANW in crackers; this may increase its value and benefit the farming industry and biscuit manufacturers.
Details
- Title
- Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW)
- Authors/Creators
- S. Siah (Author/Creator) - Australian Export Grains Innovation CentreA. Kennett (Author/Creator) - Arnott's Australia, Research & Development, 61 Huntingwood Drive, Huntingwood, NSW, 2148, AustraliaW. Ma (Author/Creator) - Murdoch UniversityD. Diepeveen (Author/Creator) - Department of Primary Industries and Regional DevelopmentD. Mullan (Author/Creator) - InterGrain
- Publication Details
- Journal of Cereal Science, Vol.102, Article 103355
- Publisher
- Elsevier
- Identifiers
- 991005540748907891
- Copyright
- © 2021 Elsevier Ltd
- Murdoch Affiliation
- Australia-China Joint Centre for Wheat Improvement
- Language
- English
- Resource Type
- Journal article
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Source: InCites
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- Collaboration types
- Industry collaboration
- Domestic collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.99 Cereal Starch Properties
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences