Evaluation of a New Viscometer Performance in Predicting the Technological Quality of Soft Wheat Flour

Background and objectives: Durum breeders are interested in being able to remove weak gluten genotypes from their crossing populations. Although numerous tests exist to measure gluten strength, methods that can be used in early generations, use minimal sample with little processing and have good discrimination are lacking. The purpose of this work was to evaluate several small-scale methods to predict gluten strength in durum wheat with emphasis on the gluten aggregation behavior measured using a GlutoPeak device. Findings: Using as little as 9 g of wholemeal (or semolina), a reproducible Glu-toPeak aggregation curve is developed at the end of 5 min. Wholemeal gave higher precision than semolina and is more convenient to prepare when screening breeders' material. The GlutoPeak Area and Peak Mixing Time (PMT) are good predictors of mixograph and gluten index (GI), which are traditional measures of gluten strength. Good correlations between these parameters were obtained using a diverse set of 145 durum genotypes. GlutoPeak Area gave the best prediction of GI from wholemeal samples allowing a breeder to remove weak-moderate GI samples from a population using as little as 9 g of wholemeal. The GlutoPeak test showed higher correlations with mixograph and GI than the small-scale biochemical methods, was easier to perform and uses no chemicals. However, GlutoPeak is not suitable when only mg quantities of sample are available. Conclusions: The utility of the GlutoPeak device has been further validated in this work for screening durum wheat lines for gluten strength. Wholemeal is a suitable sample (9 g minimum) and provides good precision and reproducibility with a short analysis time of 5 min and requires minimal operator skill. It is suited to screening breeders' populations for gluten strength and is preferred over SIG, HPLC determination of UPP and IP% determination using a turbidity assay. Significance and novelty: The GlutoPeak can be used to effectively screen out low-intermediate gluten strength in a durum wheat breeders' population using 9 g of wholemeal with a 5 min run time. K E Y W O R D S durum, gluten properties, small-scale

Section: Comparison Of Glutopeak Test With Other Dough Testssupporting

confidence: 84%

Section: Other Small-scale Tests To Predict Gluten Strengthmentioning

confidence: 57%

Small‐scale methods to assess the gluten properties of durum wheat

Sissons

Smit

2018

“…The GlutoPeak (Brabender, Duisburg) device examines gluten aggregation properties, using relatively small flour samples (8.5 g) and short analysis times (<3.0 min) (Fu et al, ; Karaduman et al, ; Lu & Seetharaman, ; Marti et al, ; Melnyk et al ; Wang, Dupuis, & Fu, ), and has been suggested for assessing the gluten strength of soft wheat flour doughs (Amoriello, Turfani, Galli, Mellara, & Carcea, ). Peak maximum time (PMT), maximum torque (BEM), torque before 15 s BEM (AM), torque after 15 s BEM (PM), and aggregation energy (AGG EN) parameters are obtained with the instrument.…”

Section: Resultsmentioning

confidence: 99%

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs

Karaduman

2019

Background and objectives The gluten strength of soft wheat breeding materials can be categorized according to various quality tests. While weak gluten in flours is typically required for the production of soft‐dough biscuits, extensible dough with medium gluten strength is required from flours suitable for the production of other types of biscuits. Genotypes that have high gluten strength are ordinarily eliminated from soft wheat breeding programs. Therefore, small‐scale quality test methods that can predict the gluten strength of genotypes, especially in the early stages of breeding, are highly desirable. In the present study, the effectiveness and efficiency of a small‐scale lactic acid solvent retention capacity (LASRC) test, as a potential simplified means to evaluate gluten strength for soft wheat breeding programs, were investigated. Findings Soft wheat genotypes grown in different locations were categorized by the LASRC values of their flours. GlutoPeak, Mixolab, farinograph, mixograph, Zeleny sedimentation, and glutenin swelling index test results were also used for comparison, in order to assess the effectiveness and efficiency of LASRC. LASRC test results successfully discriminated between soft‐/weak‐ and hard‐/strong‐dough groups, but were sometimes less successful in discriminating between hard‐/strong‐ and medium‐strong‐dough groups. Mixograph development time and area, farinograph stability and degree of softening, Mixolab stability, GlutoPeak AM value, and Zeleny sedimentation parameters all showed strong correlations with LASRC. Conclusions This study confirmed that new a small‐scale LASRC has potential as a simplified, rapid, and effective small‐sample test. Significance and novelty This LASRC small‐sample flour test can be recommended for predicting gluten strength, especially for early‐generation selection of soft wheat breeding materials.

“…Significant relationships were found between glutenin macropolymer content and GlutoPeak PT and PA. Using a stepwise multiple regression, Amoriello et al (2016) suggested the GlutoPeak instrument as a useful tool for assessing protein content, dough strength, and water absorption of soft wheat flour. Similar relationships have been reported for durum semolina between GlutoPeak parameters and gluten strength as measured by mixograph, gluten index, SDS sedimentation, and alveograph parameters (Marti et al 2014a;Sissons 2016).…”

Section: Resultsmentioning

confidence: 99%

Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength

Wang¹,

Dupuis²,

Fu³

2017

Cereal Chem. 94(5):909-915Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten strength but negatively affected by farinograph absorption (FAB). GlutoPeak maximum torque (T max ) was highly positively (P < 0.001) correlated with FAB regardless of gluten strength. PT and PA increased with the decrease of FAB. This could result in overestimation of gluten strength owing to water absorption. To account for the impact of FAB, a new parameter GlutoPeak strength index (GSI) was introduced for predicting gluten strength. GSI was obtained by multiplying T max and PA. This arithmetic product was found to provide greater correlation (r = 0.91) with dough strength than those of PA (r = 0.84) or PT (r = 0.57) based on the analysis of 56 advanced breeding lines with wide range of FAB. Moreover, significant relationships were found between GSI and flour mixing and baking properties. Using 8 g of flour and with a test time of less than 10 min, the GlutoPeak instrument shows great potential as a rapid tool for gluten strength selection. † Corresponding author. Phone: 1.204.984.5605.