Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality

Abstract

The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.

Correlations between chemical and certain rheological quality parameters of wheat flour and bread

“…According to the Chaddock's scale for evaluation of correlation strength (Žižić et al, 1999), the observed relations between FWA and content of chemical compounds are strong. These findings are in compliance with Tamba-Berehoiu et al (2018) research, where a significant positive correlation has been found between FWA and protein content.…”

“…Correlation between DDT and protein content, starch content, farinograph water absorption, quality number and overall sensory quality of bread is positive, but for water content and SD it is negative. According to Tamba-Berehoiu et al (2018) study there is a very significant and positive correlation between DDT and protein content, which is in compliance with our research.…”

Textural properties of chapatti from different wheat varieties flour

“…Similar research work as above regarding sensory attributes had been conducted for evaluating sensory and textural properties of chapatti [23]. Significant correlation of wet and dry gluten was recorded with water absorption and dough stability during study on quality of wheat flour [24]. In a study significant correlation was determined between dough development and dough stability time; whereas mixing tolerance index indicated significantly negative correlation [25].…”

“…A study reflected significant correlation between alveographic parameters and sensory characteristics of intended product made by wheat flour containing small portion of rice bran [29]. Another study on wheat flour quality reflected significant correlation between P − P/L, W-L, W-Wabs, P/L-P and L [30].…”