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

2019 ◽  
Vol 90 ◽  
pp. 102827 ◽  
Author(s):  
Çiğdem Mecitoğlu Güçbilmez ◽  
Mehmet Şahin ◽  
Aysun Göçmen Akçacık ◽  
Seydi Aydoğan ◽  
Berat Demir ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Baking Performance ◽  
Bread Wheat Flour

Genetic and environmental contributions to bread-wheat flour quality using the SDS sedimentation test as an index

1993 ◽  
Vol 86 (7) ◽  
pp. 899-894 ◽  
Author(s):  
L. Silvela ◽  
M.C. Ayuso ◽  
L.G. Gil-Delgado ◽  
L. Salaices
Keyword(s):  
Bread Wheat ◽  
Wheat Flour ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Bread Wheat Flour

scholarly journals High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Muhammad Afzal ◽  
Jens Pfannstiel ◽  
Julia Zimmermann ◽  
Stephan C. Bischoff ◽  
Tobias Würschum ◽  
...  
Keyword(s):  
Celiac Disease ◽  
High Resolution ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Future Research ◽  
Allergic Reactions ◽  
High Heritability ◽  
Wheat Sensitivity ◽  
Wheat Products ◽  
Bread Wheat Flour

Abstract Wheat consumption can trigger celiac disease, allergic reactions and non-celiac wheat sensitivity (NCWS) in humans. Some people with NCWS symptoms claim a better tolerability of spelt compared to bread wheat products. We therefore investigated potential differences in the proteomes of spelt and bread wheat flour using nano LC–ESI–MS/MS on a set of 15 representative varieties for each of the two species. Based on the bread wheat reference, we detected 3,050 proteins in total and for most of them the expression was mainly affected by the environment. By contrast, 274 and 409 proteins in spelt and bread wheat, respectively, had a heritability ≥ 0.4 highlighting the potential to influence their expression level by varietal choice. We found 84 and 193 unique proteins for spelt and bread wheat, respectively, and 396 joint proteins, which expression differed significantly (p ≤ 0.05) when comparing both species. Thus, about one third of proteins differed significantly between spelt and bread wheat. Of them, we identified 81 proteins with high heritability, which therefore might be interesting candidates for future research on wheat hypersensitivities.

scholarly journals Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

2020 ◽  
Author(s):  
Pelin Dölek Ekinci ◽  
Incilay Gökbulut
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
White Bread ◽  
Wheat Varieties ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Wheat Flours ◽  
Average Development

In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.

scholarly journals Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture

2016 ◽  
Vol 28 (6) ◽  
pp. 389
Author(s):  
Ana Bagulho ◽  
Andr Monho ◽  
Ana Almeida ◽  
Rita Costa ◽  
Jos Moreira ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Technological Value ◽  
Durum Wheat Semolina ◽  
Bread Wheat Flour

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

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