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Evaluation of a New Viscometer Performance in Predicting the Technological Quality of Soft Wheat Flour
Author(s) -
Amoriello Tiziana,
Turfani Valeria,
Galli Vincenzo,
Mellara Francesco,
Carcea Marina
Publication year - 2016
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-09-15-0185-r
Subject(s) - farinograph , absorption of water , wheat flour , gluten , food science , chemistry , rheology , viscometer , kjeldahl method , viscosity , composite material , materials science , nitrogen , organic chemistry
Gluten aggregation properties were investigated by means of the GlutoPeak device, a viscometer recently proposed as a rapid and sensitive test for measurement of wheat flour technological performance. In this study, 62 soft wheat flour samples of different quality and end use were utilized to evaluate if the GlutoPeak parameters could adequately predict chemical and rheological characteristics of soft wheat flour dough, that is, protein content measured by the Kjeldahl method, dough strength measured by a Chopin alveograph, and dough stability and water absorption measured by a Brabender farinograph. Linear correlation analysis showed that most GlutoPeak curve parameters were strongly correlated with protein content, dough strength, and water absorption. The statistical models, obtained by a stepwise multiple regression method, showed the GlutoPeak device to be a promising tool to characterize wheat flour ( R adj 2 = 0.84 for protein content, R adj 2 = 0.71 for dough strength, and R adj 2 = 0.67 for water absorption). The rather high accuracy of the prediction models for the three mentioned parameters confirmed that GlutoPeak parameters are well correlated with other frequently used flour quality parameters and are able to describe flour technological performance.