The effect of fortification of breads with skim milk and egg shell and oyster shell powders on bread staling as evaluated by the alkaline water retention capacity is shown in Table 7.
These results of the alkaline water retention capacity are consistent with those reported in .
NC99BGTAG11 had a significantly lower flour yield (71.9 versus 74.1 g [kg.sup.-1]) than the recurrent parent Saluda, but it had significantly higher alkaline water retention capacity
(58.3 versus 55.2%) and softness equivalent (65.12 versus 60.57%).
Milling quality was based on flour yield (FLY) from a 25-g micro milling, whereas baking quality was assessed from flour protein concentration (P), alkaline water retention capacity (AWRC), and softness equivalence (SE), (Yamazaki and Donelson, 1972; Finney, 1992).
Analyses of variance of flour yield (FLY), protein concentration (P), alkaline water retention capacity (AWRC), and softness equivalence (SE) for 10 wheat entries across 16 locations of the Uniform Southern Soft Red Winter Wheat Nursery in 1992-1994.
Abbreviations: AACC, American Association of Cereal Chemists; AWRC, alkaline water retention capacity
; HMW-Glu, high molecular weight glutenin; L, alveograph extensibility; NIR, near-infrared; P, alveograph tenacity; SDS, sodium dodecyl sulfate; SKCS, single kernel characterization system; SRC, solvent retention capacity; SWS, soft white spring; W, alveograph deformation work.
Among 200 wheat lines evaluated from 1994 to 1999 by the USDA-ARS Soft Wheat Quality Laboratory in Wooster, OH, Pocahontas ranked 22 in milling score on an Allis-Chalmers mill with a straight-grade flour yield of 778 g [kg.sup.-1] Baking quality is satisfactory and similar to that of Jackson with average values of 53.8% for alkaline water retention capacity
, 30.6% for break flour recovery, and 17.2 cm for cookie spread diameter.
Alkaline water retention capacity
and cookie diameter were 55.4% and 17.8 cm for LA422, and 54.4% and 17.2 cm for Florida 302.