ArticleFoods (Basel, Switzerland)2026
Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Climate-Resilient Bread Wheat for Arid Environments: Adaptation and Yield Performance of Diverse Genotypes Across Contrasting Growing Conditions.Plants (Basel, Switzerland) · 2026Article
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Authors and funding
4 authors.
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Abstract
Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen composite samples of hard red spring wheat (HRSW) were prepared from 755 field samples to simulate commercial grain blending. These composites were analyzed to evaluate the influence of flour composition on product quality. A wide range of flour compositional properties was analyzed and associated with dough and end-product quality traits, as measured by GlutoPeak, Rapid Visco Analyzer, Farinograph, Extensograph, Alveograph, and loaf baking. The results indicated that dough and bread quality are not determined by protein or gluten content alone, but that protein, starch and fiber composition and structural variations play a crucial role. Flours with higher proportions of high-molecular-weight glutenin (HMW-GS) fractions, particularly those rich in Bx and Ax subunits, exhibited greater dough resistance, mixing strength, and bread volume. In contrast, lower-performing samples were characterized by reduced HMW/LMW, polymeric/monomeric protein ratios, and HMW-Bx content. Multivariate modeling showed strong predictive performance for loaf volume (R
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