Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

Popa, Ciprian Nicolae; Berehoiu, Radiana Maria Tamba; Lambrache, Nicholas

Ciprian Nicolae Popa, Radiana Maria Tamba Berehoiu, Nicholas Lambrache

Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

Abstract:

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p [ 0.001) and volume of bread (r=0.712***, p [ 0,001), compared to the Gluten Index parameter (r=0.262***, p [ 0.001, respectively 0.292 ns).

Keywords:
bread volume;dough rheology; gluten index; predictive model; wheat flour

Issue: 2019, Volume 70, Issue 11

Pages: 3994-3999

Publication date: 2019/12/15

https://doi.org/10.37358/RC.70.19.11.7690

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
POPA, C.N., BEREHOIU, R.M.T., LAMBRACHE, N., Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential, Rev. Chim., 70(11), 2019, 3994-3999.

Vancouver
Popa CN, Berehoiu RMT, Lambrache N. Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential. Rev. Chim.[internet]. 2019 Nov;70(11):3994-3999. Available from: https://doi.org/10.37358/RC.70.19.11.7690

APA 6th edition
Popa, C.N., Berehoiu, R.M.T. & Lambrache, N. (2019). Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential. Revista de Chimie, 70(11), 3994-3999. https://doi.org/10.37358/RC.70.19.11.7690

Harvard
Popa, C.N., Berehoiu, R.M.T., Lambrache, N. (2019). 'Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential', Revista de Chimie, 70(11), pp. 3994-3999. https://doi.org/10.37358/RC.70.19.11.7690

IEEE
C.N. Popa, R.M.T. Berehoiu, N. Lambrache, "Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential". Revista de Chimie, vol. 70, no. 11, pp. 3994-3999, 2019. [online]. https://doi.org/10.37358/RC.70.19.11.7690

Text
Ciprian Nicolae Popa, Radiana Maria Tamba Berehoiu, Nicholas Lambrache,
Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential,
Revista de Chimie,
Volume 70, Issue 11,
2019,
Pages 3994-3999,
ISSN 2668-8212,
https://doi.org/10.37358/RC.70.19.11.7690.
(https://revistadechimie.ro/Articles.asp?ID=7690)
Keywords: bread volume;dough rheology; gluten index; predictive model; wheat flour

RIS
TY - JOUR
T1 - Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential
A1 - Popa, Ciprian Nicolae
A2 - Berehoiu, Radiana Maria Tamba
A3 - Lambrache, Nicholas
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 11
SP - 3994
EP - 3999
UR - https://doi.org/10.37358/RC.70.19.11.7690
KW - bread volume
KW - dough rheology
KW - gluten index
KW - predictive model
KW - wheat flour
ER -

BibTex
@article{RevCh2019P3994,
author = {Popa Ciprian Nicolae and Berehoiu Radiana Maria Tamba and Lambrache Nicholas},
title = {Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential},
journal = {Revista de Chimie},
volume = {70},
number = {11},
pages = {3994-3999},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.70.19.11.7690},
url = {https://revistadechimie.ro/Articles.asp?ID=7690}
}

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