The dough handling properties of two South African wheats with the 1B/1R chromosome translocation

Abstract

Samples of two hard red spring wheats having the 1B/1R translocation were processed with commercial milling and baking equipment. Dough handling properties were noted following low and high speed mixing of the flours. W83/10 flour was totally unsuited for commercial processing and its dough presented numerous problems on the divider, moulder and depanner. Some of the defects may have been compounded by the very low protein content of the sample. The ‘Gamtoos’ sample had an average protein content and presented fewer problems associated with stickiness, yet was also unsatisfactory. For both wheats it was not possible to avoid stickiness problems by altering the baking formulation.