Applications of Australian wheat for cakes, cookies and crackers Dr - - PowerPoint PPT Presentation

Applications of Australian wheat for cakes, cookies and crackers

Dr Siem Doo Siah Senior Grains Research Scientist, AEGIC

5 March 2019 AGIC Indonesia, Shangri-La Hotel

AEGIC - helping to optimise the value of Australian grain

• Our experts will work with you to identify the grain quality attributes needed

to make the best possible products for your consumers

• This in turn helps the Australian grains industry breed, grow, classify and

supply grain that meets your needs

Background

• 20-30 years ago Australia produced a limited amount of soft wheat (ASFT), often > 500kt, now <100k
• Some buyers have expressed interest in purchasing soft wheat from Australia
• What do todays buyers expect from ASFT?
• ANW is a wheat class developed for production of udon noodles in Japan and South Korea
• It has soft wheat nature
• ANW1 - protein content 9.5-11.5%
• ANW2 - protein content <9.5% or >11.5% - currently no specific use
• Is there an opportunity to use ANW2 and possibly ASW for other end use applications?
• This technically preliminary research project was aimed at:
• Understanding buyers current soft wheat quality preferences and requirements
• Assessing the fit of ASFT and ANW2 in cookies and cakes
• Suitability of high protein ANW in cracker biscuits

Australian Standard White (ASW)

• Made up of hard wheat
• Protein < 10%, not specified

Soft White Wheat (SWW)

• US Pacific North West (PNW)

produced 5.7 Mt of SWW (5 year average)

• Club wheat
• Sub-class of SWW (<6%)
• Blended at least 20% in WW

Million tonnes

Source: U.S. Pacific Northwest Soft White Wheat Quality Report

PRODUCTION OF SOFT WHITE WHEAT

Nearly 80% of US SWW is sold to Asian markets

• Demand for SWW can be considered

elastic for many markets owing to its relative price competitiveness and versatility

• Perhaps except for Japan, SW is also

used as a ‘blending’ wheat when values compete - much like ASW

North Asia 61% South East Asia 15% MEA 10% AMERICAS 7% Other 7% US Soft wheat exports 2010 to 2018

Average exports 4.78mmt

US Soft White and Club wheat exports ('000 t) 2013/14 to 2017/18 (Average export of 4.5mmt /year)

200 400 600 800 1000 1200 1400

Thousand tonnes

2013/14 2014/15 2015/16 2016/17 2017/18

SWW production is fairly stable over the last decade

0.00 1.00 2.00 3.00 4.00 5.00 6.00 7.00 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

US Soft White Wheat Prodution (mmt)

WHEAT, SPRING, WHITE, SOFT WHEAT, WINTER, WHITE, SOFT Linear (WHEAT, SPRING, WHITE, SOFT ) Linear (WHEAT, WINTER, WHITE, SOFT )

0.5 1 1.5 2 2.5 3 3.5 4 5,000,000 10,000,000 15,000,000 20,000,000 25,000,000 30,000,000 35,000,000 40,000,000

1919 1923 1927 1931 1935 1939 1943 1947 1951 1955 1959 1963 1967 1971 1975 1979 1983 1987 1991 1995 1999 2003 2007 2011 2015

US wheat planted (ha) and yield (t/ha)

Wheat - Hectares Planted WHEAT - YIELD, MEASURED IN T / Ha

Market sizes - Indonesia

Sales of Sweet Biscuits, Snack Bars and Fruit Snacks Sales of Cakes

Source: Euromonitor International

USD million

Sweet biscuits will drive future demand

To 5 Asia Pacific Countries 2018 sales (USD billion) Compound Annual Growth Rate (CAGR)% (2018- 2023) China $4.93 3.4% Japan $4.31 2.8% India $3.90 6.2% Indonesia $1.34 7.8% South Korea $0.94

• 0.2%

Other $3.68 Source: Euromonitor International

Approaches – collaboration with Indonesian mills

• Growing market
• Pays more attention to biscuit quality – large volume
• Close proximity to Australia

Materials & Methods

• Biscuit trials with 2 flour mills (1 of the flour mills only

conducted 1 year study)

• Indonesian mills’ in-house QC metho.
• 2016/17 and 2017/18 harvest, from eastern and Western

Australia

Trial 1 results – Indonesian Mill A

SRC water SRC sucrose SRC lactic acid SRC sodium carbonate SW, P=8.3% SW, P=10.2% ASF, P=9.1% ASE, P=8.6% ANW2a, P=9.0% ANW2b, P=8.9% ASW, P=8.5%

Green shades = fit with SRC specs

G r a d e A c

• m

m e r c i a l f l

• u

r G r a d e B c

• m

m e r c i a l f l

• u

r S W W , P = 8 . 3 % S W W , P = 1 . 2 % A S E , P = 8 . 6 % A S F , P = 9 . 1 % A N W 2 a , P = 9 . % A N W 2 b , P = 8 . 9 % A S W , P = 8 . 5 % 2 4 6 8 1 0

C o o k i e S p r e a d R a t i o a a a a a a a a a

Trial 2 results – Indonesian Mill A

Green shades = fit with SRC specs

Sample Water SRC Sucrose SRC Lactic Acid SRC Sodium Carbonate SRC SW, P=10.2% ASF, P=7.8% ASE, P=9.0% ANW2, P=9.2% ASW W, P=8.3% ASW E, P=9.6%

G r a d e A c

• m

m e r c i a l f l

• u

r G r a d e B c

• m

m e r c i a l f l

• u

r S W W , P = 1 . 2 % A S F , P = 7 . 8 % A S E , P = 8 . 6 % A N W 2 , P = 9 . 2 % A S W W , P = 8 . 3 % A S W E , P = 9 . 6 % 2 4 6 8 1 0

C o o k i e S p r e a d R a t i o a a , b b b b b b c

Trial 1 Results – Indonesian Mill B

Comments by Mill B

• SWW: Dough characteristic, spread ratio and

cracking surface are similar to commercial samples.

• ANW2 and ASFT: Dough is softer than

commercial samples. Good spread and cracking surface.

• ASW: Dough characteristic is firmer than

commercial samples. Cracking surface is not ideal, good spread ratio and bright colour.

C

• m

m e r c i a l f l

• u

r A C

• m

m e r c i a l f l

• u

r B S W W , P = 8 . 3 % S W W , P = 1 . 2 % A S F , P = 8 . 3 % A S E , P = 7 . 8 % A N W 2 a , P = 9 . % A N W 2 b , P = 8 . 9 % A S W , P = 8 . 5 % 5 1 0 1 5 2 0

C o o k i e S p r e a d r a t i o

Overall findings - cookies

• ANW2 and ASFT make cookies with comparable spread

ratio to SWW

• The SRC values of Australian soft-grained wheat did not

always meet SRC quality specification of Mill A

General findings - cake trial

Sample WW ASF ANW2-a ANW2-b ANW2:WW (50:50) ANW2:ASW (50:50) Volume (cc) 1274 1179 1222 1193 1223 1080

WW, P=8.8% ASF,P=9.1% WW ANW2a,P=8.9% WW ANW2b,P=9.0% WW ASW,P=8.5%

WW: Control sample of Mill B

For illustration purposes only

• ANW2 and ASFT

make cakes with comparable volume to SWW

Baked up crackers – ANW samples

For illustration purposes only

End product assessment

• ↑ANW protein,
• ↑ overall scoring
• ↑ packet length
• ↓ checking

Scores (1= acceptable target range, 3= ideal target range) ANW_10 ANW_11 ANW_12ANW_13 Raw weight (ave,g) 1 3 3 Peak Torque (mNM) 1 1 Packet Length (ave,mm) 1 1 Packet length/packet weight (mm/g) 1 3 Moisture Loss g/min Bake Time 3 3 1 1 Dimension 1/Dimension 2 3 1 3 1 Checking (%) 1 1 3 Total 7 6 10 13

Some findings from previous study with an Australian biscuit manufacturer

• ANW Wheat protein content correlates positively with
• Dough extensibility, which negatively correlates with cracker checking
• Packet length

9 1 0 1 1 1 2 1 3 1 4 1 4 1 6 1 8 2 0 2 2 2 4

A N W W h e a t p r o t e i n ( % ) E x t e n s ib ilit y ( B U )

R

2 = 0 . 9 ; p < 0 . 0 5

9 1 0 1 1 1 2 1 3 1 4 2 0 2 5 3 0 3 5 4 0

A N W W h e a t p r o t e i n ( % ) P a c k e t l e n g t h ( m m )

R

2 = 0 . 9 ; p < 0 . 0 5 2 0 4 0 6 0 8 0 1 0 0 1 4 1 6 1 8 2 0 2 2 2 4

C r a c k e r c h e c k in g ( % ) E x t e n s ib ilit y ( B U )

R

2 = - 0 . 9 ; p < 0 . 0 5

Cracker checking: small, random cracks in cracker biscuits and other semi-sweet products that contain a gluten network and are low in fat which cause excessive breakage.

Conclusions

• Preliminary results showed that
• ANW2 and ASFT make cookies with comparable spread ratio to SWW
• ANW2 and ASFT make cakes with comparable volume to SWW
• High protein ANW2 could be used to produce cracker biscuits with better

packet length and lower checking

• Additional research and co-operation between our countries would be

required to determine true opportunities and value

Acknowledgements

• GRDC for providing research funding.
• Indonesian collaborators.
• InterGrain, LongReach, Stirlings to Coast Farmers, CBH, Premium Grain Handlers P/L,

Tony Guiness and Allied Mills for providing samples.

• Contributions by the AEGIC Soft Wheat Team: Dr Ken Quail, Dr Chris Carter, Mr Barry Cox,

Mr Sean Cowman and Dr Siem Siah.

• Technical assistance provided by Mr Daniel Li and Miss Sabrina Lim, AEGIC.
• Mr Peter Elliott, AEGIC, at initial stage of project concept development.