Studies on the Breadmaking Properties of Gamma-Irradiated Wheats

Abstract

Gamma ray irradiation with the dosages of 20, 50 and 100 Krads was applied to an imported hard wheat (Manitoba) and a domestic wheat (Norin-27), and its effects on breadmaking properties were investigated. After preparing 60% extraction flours with a Bühler test mill, maltose value (M.V.), sedimentation value (S.V.), characteristics af dough, and breadmaking properties of the flours were evaluated. The maximum viscosity of Amylogram, M.V. and S.V. decreased with dose. However, little changes were observed on Farinogram and Extensogram.
As the results of baking trials, the effect of irradiation were recognized regarding loaf volume, flavor, and total score of bread. Loaf volume of the bread made immediately after the irradiation was not influenced by the treatment. As for the breads prepared from the flours milled after three month storage of the irradiated wheats, hawever, the increases in loaf volume were recognized in all the irradiated samples. Organoleptic evaluation of the bread was performed by experienced taste panels. In the test carried out immediately after the treatment, off-flavor was found distinctly in all the breads made from treated wheats. However, the off-flavor was fairly diminished when the test was performed on the breads made from the wheats stored for three months. On the whole, the effects of irradiation were observed more intensely in Manitoba than Norin-27.