A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)

Food Science and Technology (Campinas)

Maria Cristina Ferrari¹  Maria Teresa Pedrosa Silva Clerici¹  Yoon Kil Chang¹ 

[1] ,State University of Campinas School of Food Engineering Department of Food TechnologyCampinas SP ,Brazil

关键词: wheat flour;    rheological property;    gluten;    quality evaluation;    baking test;   

DOI  :  10.1590/fst.2014.0038

来源: SciELO

【 摘 要 】

This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.

【 授权许可】

CC BY   
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