DOUGH UN-MIXING TIME, AND THE STICKY DOUGH PROBLEM ASSOCIATED WITH SR31 WHEATS

The dough handling properties of a number of Sr31 and non-Sr31 wheats were examined in the laboratory test bake procedure using a National test bake mixer. Dough stickiness was not apparent in any of the wheats at optimum dough development. The baking quality at optimum dough development of Sr31 wheats was comparable to non-Sr31 wheats. However, after optimum dough development Sr31 wheats broke down and exhibited dough stickiness more rapidly with continued mixing than non-Sr31 wheats. A new dough parameter is introduced, dough un-mixing time, and is defined as the time from the point of optimum dough development to the point where the dough breaks down as a result of continued mixing to produce a sticky, non-cohesive mass. It is shown that Sr31 wheats have shorter dough un-mixing times than non-Sr31 wheats, and that dough un-mixing times for both Sr31 and non-Sr31 wheats are influenced by environmental factors, particularly those which determine grain protein content. A selection strategy for breeding Sr31 wheats with commercially acceptable dough properties is indicated by placing Sr31 in a genetic back-ground of high quality gluten proteins, and selecting for long dough un-mixing times. © 1990 Kluwer Academic Publishers.