In bread making the wheat dough undergoes some degree of deformation in each step of the process. It is generally accepted that the baking properties of wheat flour dough are mainly due to the viscoelasticity of the gluten protein. Measurement of the rheological properties of dough gives valuable information concerning the quality of the wheat flour, the machining properties of the dough and the textural characteristics of the finished products. This technique uses a new apparatus (wheat gluten quality analyser&WGQA, C HANG, 1994) especially developed to evaluate the rheological properties of gluten by measuring the following parameters: resistance to extension (newton), extensibility (mm) and energy (joule). The test realized with the apparatus WGQA was carried out on wheat gluten isolated according to the A.A.C.C. (1995) method. Results obtained using the new technique showed high levels of correlation for maximum resistance to extension (R 2 =0.9018) and energy (R 2 =0.8824) between WGQA and standardized parameters obtained from Brabender Extensograph.
A.A.C.C. (1983a): American Association of Cereal Chemists Approved Methods of the 8th ed. Method 46-12. Crude protein-Kjeldahl method, rev. October, 1986.
A.A.C.C. (1983b): American Association of Cereal Chemists Approved Methods of the 8th ed. Method 54-21. Farinograph method for flour, rev. October, 1982.
A.A.C.C. (1983c): American Association of Cereal Chemists Approved Methods of the 8th ed. Method 54-10. Extensigraph method for flour, rev. October, 1982.
A.A.C.C. (1995): American Association of Cereal Chemists Approved Methods. Wet gluten and gluten index method, rev. October, 1994.
Bushuk, W. (1985): Rheology: Theory and application to the wheat flour dough, -in: Faridi, H. (Ed.) Rheology of wheat products. American Association of Cereal Chemists, St. Paul, MN, USA, p. 1.
Ferrari, C. M. (1998): Estudos de viabilidade sobre avaliação de qualidade de farinhas de trigo através de medidas das propriedades do gluten. (Evaluation of correlation study between wheat flour quality and rheological properties of gluten.) Msc thesis. Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas, S. P. Brasil.
Finney, K. F. & Barmore, M. A. (1948): Loaf volume and protein content of hard winter and spring wheats. Cereal Chem., 25, 291-312.
'Loaf volume and protein content of hard winter and spring wheats.' () 25Cereal Chem.: 291-312.
Loaf volume and protein content of hard winter and spring wheats.Cereal Chem.25291312)| false