Farinograph e

Samples of 39 wheat accessions from Henan Province, China were milled following American Association of Cereal Chemists (AACC) approved method 26–21.02 utilizing Brabender Quadrumat Junior Mill (Brabender, Germany). The moisture and protein content test of flour was conducted based on AACC approved method 46–30.01 utilizing IM9500 (Perten, Sweden). The wet gluten content test of flour was conducted based on AACC approved method 38–12A utilizing GM2200 (Perten, Sweden). The Farinograph test of flour was conducted based on AACC approved method 54–21.02 utilizing Farinograph-E (Brabender, Germany). The Extensograph test of flour was conducted based on AACC approved method 5410 utilizing Extensograph-E (Brabender, Germany). In addition, the whole-wheat meal of 39 samples obtained utilizing LM3100 (Perten, Sweden) were tested by GlutoPeak. Each test was replicated three times, and the average values were used for further analysis.

Dough rheology was determined using Brabender Farinograph-E (Duisburg, Germany) following the method of Chinese national standards GB/T 14614-2006 (Committee, 2006 ). Dough texture profile (adhesiveness and cohesiveness) was determined by the texture analyzer (TA. XT2i, Stable Micro Systems, Surrey, United Kingdom) using a 25 mm Perspex cylinder probe (P/25P) with 5-kg load cell. The conditions for TPA were kept at: pre-test speed of 0.5 mm/s, test speed of 0.5 mm/s, post-test speed of 10 mm/s with a force of 40 g.

The farinograph test was performed on the wheat, OFSP, and pumpkin flour blends and the 100% wheat flour using a farinograph (Farinograph-E, Brabender, GmbH & Co. KG, Duisburg, Germany) following the American Association of Cereal Chemists Method 54–21 [45 ]. The farinograph parameters measured were optimum water absorption (%, the quantity of water needed to centre the farinograph curve on the 500- Brabender units, BU); dough development time (min, the mixing time needed to achieve maximum consistency); dough stability (min, the time the dough maintains optimal consistency), and dough degree of softening (BU, the decrease in dough optimum consistency after 12 min). Three replicated measurements were performed.

According to a previous study with few modifications [11 (link)], the farinograph properties were determined using Farinograph-E (Brabender, Duisburg, Germany). For this, 300 g wheat flour was supplemented with different levels (0%, 10%, 20%, 30%, and 40% by dry weight basis) of CYP and placed in the mixer. A certain amount of water was added into the mixer and each dough was stirred in the mixer until the consistency of 500 ± 20 flux unit was achieved. In order to evaluate the quality of dough, the following farinograph factors were recorded from the farinograph curve: Water absorption, Dough development time, Dough stability time and Degree of softening. All the measurements were performed in triplicates and the results were expressed as means ± standard deviations.

Wheat grains were milled using a laboratory test mill (Brabender Junior) based on an approved method 26-21A (AACC, 1995). The flour protein concentration was determined by a near-infrared transmittance analyzer (Foss Tecator 1241), and the wet gluten content was tested by a gluten testing system (Perten Glutenmatic 2200). The stability time and dough water absorption rates were determined by a Farinograph (Brabender Farinograph-E, Duisburg, Germany) according to an approved method AACC 54–21 (AACC, 1995).