Identifying functional characteristics of soft white wheat for saltine crackers

Background and objectives Soft red winter (SRW) wheat has been traditionally used in the manufacture of cookie and cracker products in Latin America; however, in some years SRW has experienced a supply shortage due to poor planting and/or crop conditions. Therefore, the demand for soft white wheat (SWH) for such products is increasing in Latin American markets, but buyers have been uncertain as to appropriate SWH contract specifications as SWH functions differently from SRW in cracker products. The objective of this study was to identify the optimal grain protein level and flour specifications of SWH for saltine crackers. SWH blends of varying grain protein contents from 8.7% to 12.5% were used to make saltine crackers. Flour solvent retention capacity (SRC), gluten and dough characteristics, and cracker‐baking performance were evaluated. Findings The sodium carbonate SRC increased from 71.9% to 75.0%, sucrose SRC from 83.4% to 94.2%, and lactic acid SRC from 98.0% to 113.3% as SWH protein content increased from 8.7% to 12.5%. Dough concurrently became more extensible (L: 109.0–143.0 mm) and deformation energy (W: 91.5–133.5 (10−4 J)) increased with higher protein content, especially in the range of 10.5%–12.5%. Cracker stack height (6.65–7.10 cm), stack height‐to‐weight ratio (0.196–0.210), and texture (breaking force: 1,934.9–3,158.2 g) gradually increased with increasing protein levels. The flour lactic acid SRC and dough rheological parameters (measured by Farinograph, Alveograph, and GlutoPeak) were significantly correlated with the cracker stack height‐to‐weight ratio and texture. Conclusions SWH of grain protein content of 10.5%–11.6% had intermediate lactic acid SRC and dough strength that produced saltine crackers with appropriate stack height (6.95–7.10 cm) and desirable texture (2,172.9–2,473.8 g). Significance and novelty This research identified the SWH functionalities for saltine crackers and provided an initial starting point for Latin America and other buyers, millers, and bakers to better utilize SWH for cracker manufacturing.