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

Ferrari, Maria Cristina; Clerici, Maria Teresa Pedrosa Silva; Chang, Yoon Kil

doi:10.1590/fst.2014.0038

Cited by 20 publications

(12 citation statements)

References 7 publications

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“…Our results are in line with the results obtained by Ferrari et al (2014); Oikonomou et al (2015), who reported that, the mixing time stability gives some indication of flour's tolerance to mixing. Flour with long times are stable to mixing than flour with short times.…”

Section: Discussionsupporting

confidence: 93%

“…), whereas the GMW flour sample recorded zero of dough weakening value. This finding is in agreement with Ertugay et al (2007);Ferrari et al (2014); Oikonomou et al (2015) who demonstrated that the water absorption is a function of protein content but other factors, especially starch damage during milling, also affect water absorption. Variations in dough stability, and other farinogram measurements indicated clear differences in gluten quality of the wheat samples.…”

Section: Discussionsupporting

confidence: 92%

“…Concerning to the gluten index value, it was recorded 88.9 and 95.05% for non-GMW and GMW flour samples, respectively. These results are in harmony with those reported by Ferrari et al (2014); Oikonomou et al (2015), who reported that gluten index values of different wheat flours were ranged from 50.0 to 99.3% depending on the varieties.…”

Section: Discussionsupporting

confidence: 91%

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Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

Elfattah

Elsanhoty

Ramadan

et al. 2016

Cereal Research Communications

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The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

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Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

Elfattah

Elsanhoty

Ramadan

et al. 2016

Cereal Research Communications

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“…Kaur and Bains (1979) reported that 19.2 to 36.3 per cent of wet gluten was found in refined white flour obtained from Indian aestivumwheat. According to a studythe results of wet gluten content in various types of wheat flours ranged from 21.56% to 49.36% (Ferrari, 2014). Pomeranz (1988) and Pratt (1971)stated that, wheat gluten has relatively constant water absorption capacity (approximately 2.8 times the dry gluten content); therefore, the content of dry gluten in the samples ranged from 7.7 to 17.63%.…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of differently processed wheat flours

Dutta

Tilara

Jantwal

et al. 2018

AJDFR

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Wheat as a grain is grown on more land area than any other commercial food. Its world trade in is greater than all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having higher protein content than other major cereals. Wheat is processed by various techniques to achieve different flours e.g. resultant flour, chakki flour and maida (refined flour) possessing different physicochemical, nutritional and sensory attributes. The proximate nutritional content were analyzed and the resultant flour has maximum calorie content whereas protein, fiber, fat and ash content were found to be higher in chakki flour. Maida (refined flour) exhibited maximum wet gluten content but dry gluten content was found to be highest in resultant flour. Recipe formulated by incorporating differently processed wheat flours was Chapattis which was evaluated for its sensory characteristics on a 5-point rating scale by a semi trained panel of 30 judges. Chapattis made from resultant flour were better than those from chakki flour and maida in overall acceptability.

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“…As rheological characteristics of wheat dough are generally more reproducible among laboratories, and relate fairly well to end-use functionality, most of the world's wheat of commerce is traded based upon farinograph, extensigraph and alveograph values rather than to the results of baking test (Duyvejonck et al, 2012;Ferrari et al, 2014). In the case of alveograph (Chopin Technologies, 2000), dough baking strength (W), tenacity (P), extensibility (L), and the balance between them (P/L) are very important for assessing dough rheological properties (Indrani et al, 2007;Codină et al, 2012;Li et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Non-parametric stability analyses of dough properties in wheat

Kaya¹,

Şahin²

2015

Food Sci. Technol

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Literature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibility (L), of 18 wheat (T. aestivum L.) genotypes were studied under irrigated field conditions in an 8-year trial (2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(2014) in central Turkey. Furthermore, genotypic stability for W and P/L was determined using 8 NPSSs viz. RM-Rank mean, RSD-Rank's standard deviation, RS-Rank Sum, TDP-Ranking, S i (1) , S i (2) , S i (3) and S i (6) rank statistics. The ANDVA revealed that W and P/L were primarily controlled by E, although G and GEI also had significant effects. Among the 8 NPSSs, only RM, RS and TDP statistics were suitable for detecting the genotypes with high stable and bread making quality (e.g. G1 and G17). In conclusion, using RM, RS and TDP statistics is advisable to select for dough quality in wheat under multi-environment trials (METs).

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

Cited by 20 publications

References 7 publications

Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

Quality evaluation of differently processed wheat flours

Non-parametric stability analyses of dough properties in wheat

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