Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

Güçbilmez, Çiğdem Mecitoğlu; Şahin, Mehmet; Akçaçık, Aysun Göçmen; Aydoğan, Seydi; Demir, Berat; Hamzaoğlu, Sümeyra; Gür, Sadi; Yakışır, Enes

doi:10.1016/j.jcs.2019.102827

Cited by 22 publications

(14 citation statements)

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“…Rheological properties refer to the deformation and flow properties of a substance under external forces. The rheological properties of foods influence their processability, texture, mouthfeel, and shelf life . The main factors affecting the rheological properties of foods were temperature, processing methods, and food ingredients .…”

Section: Introductionmentioning

confidence: 99%

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Guo

et al. 2020

Starch Stärke

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Rheological properties of starch‐based foods influence their processability, mouthfeel, and shelf life and are considered to be primarily related to granular swelling of starches. In this work, four major crop starches (rice, maize, wheat, and potato) are treated by controlled far‐infrared ray (FIR) treatment to investigate the changes and correlations of swelling and rheological properties. The granular swelling of all starches is obviously decreased by FIR treatment. However, the changes in rheological properties by FIR treatment depend on sources of starches. FIR decreases the critical strain, flow point, and K value of rice and wheat starch gels, but increases those of potato starch gel. Moreover, the KG′ and in‐shear structural recovery of potato starch gel are decreased by FIR, while those of rice and wheat starch gels are increased. Therefore, the rheological properties of crop starches are not determined by granular swelling. Nevertheless, the FIR still can be an effective physical treatment for starch modification.

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Section: Introductionmentioning

confidence: 99%

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Guo

et al. 2020

Starch Stärke

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“…The relationship of GlutoPeak indices with various conventional quality parameters including grain hardness, sedimentation value, farinograph, alveograph were studied to ascertain the utility of GlutoPeak test to predict the wheat flour baking properties (Gucbilmez et al, 2019). SDS sedimentation test could be utilized to predict the baking quality and gluten strength and also as a rapid test in wheat breeding programs (Carter et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

An innovative approach for determining composite wheat quality index to identify quality enriched genotypes - insights and implications

Mohan

Sendhil

Gupta

et al. 2021

Preprint

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Ranking test entries or test sites on a quality basis is very difficult in wheat as value addition is perceived by several grain properties and end-products. Here, a novel approach has been developed and tested by deriving wheat quality index based on principal component analysis of 13 physico-chemical grain parameters and 3 end products of 45 wheat varieties. Depending upon the observed index range (0.15 to 0.71), the cultivars were assorted into 3 distinct classes i.e. elite, moderate and poor. The top group ascertained high quality standards of grain suited for bread and chapati whereas bottom group assured better cookies quality. This technique was also tested to differentiate quality enriched test sites within a zone or demarcate the most suited production environments to harness good quality wheat. The index will have an implication on farmers (premium price for varietal segregation), industry (product specific quality cultivars), and consumers (superior quality products).

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“…

Quality of wheat (Triticum aestivum, L.) products is a priority for wheat breeders. Many aspects contribute to the end-use quality of wheat, such as agronomic practices, genetics, and milling and baking processes (Güçbilmez et al, 2019;Kweon et al, 2011;Marti et al, 2015). In particular, the molecular structure and interactions of the major proteins determine the quality of flour during the bread-making process (Chandi & Seetharaman, 2012;Marti et al, 2015).

…”

mentioning

confidence: 99%

“…Since gluten is the major determinant of quality in wheat, gluten content has been used as one of the criteria in the selection of cultivars in a breeding program and in the determination of the baking quality of flour samples (Chandi & Seetharaman, 2012;Güçbilmez et al, 2019). Several quality testing procedures have previously been employed to characterize wheat for different end-uses, which range from a simple "chewing test" and Payne score (Kiszonas & Morris, 2018) to currently used Farinograph and baking tests (Güçbilmez et al, 2019;Huen et al, 2018). The Payne score assigns an evaluation matrix for the three glutenin subunits (Glu-1A, Glu-1B, and Glu-1D) to determine the quality of flour samples (Kiszonas & Morris, 2018).…”

mentioning

confidence: 99%

“…Rheological measurements such as the Farinograph (Brabender GmbH & Co KG), Mixograph (National Manufacturing Co.), and baking quality test are commonly used to assess the gluten strength of dough and the overall baking functionality of wheat flour (Bouachra et al, 2017;Chandi & Seetharaman, 2012;Güçbilmez et al, 2019;Huen et al, 2018;Kweon et al, 2011;Wang et al, 2017). However, such rheological and baking quality tests are often laborintensive and time-consuming (Bouachra et al, 2017;Michel et al, 2017), so it is difficult to apply them in early breeding stages where there are many genotypes and small seed quantities.…”

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confidence: 99%

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Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat

2021

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Background and Objectives Predictive models for use in early generation hard spring wheat breeding were evaluated for Farinograph and baking quality. Flour samples were prepared on the Quadrumat Jr. and Buhler mill from 48 genotypes grown at four locations in North Dakota. Findings Models developed from 13 predictor variables from GlutoPeak, Glutomatic, Near Infrared Reflectance (NIR), and Solvent Retention Capacity (SRC) predicted Farinograph water absorption (ABS) and baking absorption (BA) with cross‐validated prediction accuracies of 0.71 and 0.58, respectively. For Farinograph peak time (PT), Farinograph Stability (STAB), mixing time (MT), and loaf volume (LV), the prediction accuracies were high in the model development dataset (r2 ranging from 0.60 to 0.76). However, in the cross‐validation set, the prediction accuracies only ranged from 0.30 to 0.48. Conclusions GlutoPeak parameters can be used to predict ABS and BA in early breeding stages. Prediction of stability and peak time showed potential, and models should be improved to better predict mixing time and loaf volume. Significance and novelty Results from a multi‐location trial involving a large number of genotypes are needed to validate the prediction accuracy for end‐use traits in hard red spring wheat. Comparing results from different mill types and diverse genotypes ensures broad applicability.

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Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

Cited by 22 publications

References 14 publications

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

An innovative approach for determining composite wheat quality index to identify quality enriched genotypes - insights and implications

Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat

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