Optimization of gluten peak tester: A statistical approach

Journal of Food Quality

Volumn 35, Issue 1, 2012, Pages 69-75

  Chandi, Gurpreet Kaur ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITE DESIGNS; PEAK MAXIMA; RESPONSE SURFACE METHODOLOGY; STANDARD METHOD; STANDARD SETTING; STATISTICAL APPROACH; WHEAT FLOURS;

CALCIUM CHLORIDE;

SOLVENTS;

TRITICUM AESTIVUM;

EID: 84856427204     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00425.x     Document Type: Article

References (16)

1. BRETT, G.M., MILLS, E.N.C., TATHAM, A.S., FIDO, R.J., SHEWRY, P.R. and MORGAN, M.R.A. 1993. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flour. Theor. Appl. Genet. 86, 442-448.
2. CHANG, Y.K. and FERRARI, M.C. 2000. A new apparatus for the evaluation of rheological properties of wheat gluten. Acta Aliment. 29, 169-179.
3. DICK, J.W. and QUICK, J.S. 1983. A modified screening test for rapid estimation of gluten strength in early-generation durum wheat breeding lines. Cereal Chem. 60, 319-324.
4. DOWELL, F.E., PEARSON, T.C., MAGHIRANG, E.B., XIE, F. and WICKLOW, D.T. 2002. Reflectance and transmittance spectroscopy applied to detecting fumonisin in single kernels infected with Fusarium verticillioides. Cereal Chem. 80, 222-226.
5. DU CROS, D.L., WRIGLEY, C.W. and HARE, R.A. 1982. Prediction of durum-wheat quality from gliadin-protein composition. Aust. J. Agric. Res. 33, 429-442.
6. HILL, A.S., GEIRSCH, T.M., LOH, C.S. and SKERRITT, J.H. 1999. Immunoassay for wheat processing quality: Utilization of a sandwich assay incorporating and immunobilized single-chain fragment. J. Agric. Food Chem. 47, 4484-4490.
7. HU, X.Z. and SHANG, Y.N. 2007. A new testing method for vital gluten swelling index. J. Sci. Food Agric. 87, 1778-1782.
8. KWEON, M., MARTIN, R. and SOUZA, E. 2009. Effect of tempering condition in milling performance and flour functionality. Cereal Chem. 86, 12-17.
9. LUKOW, O.M., PAYNE, P.I. and TKAUCHUK, R. 1989. The HMW glutenin subunits composition of Canadian wheat cultivars and their association with bread-making quality. J. Sci. Food Agric. 46, 451-460.
10. MATSUO, R.R. 1978. Note on a method for testing gluten strength. Cereal Chem. 55, 259-262.
11. MELNYK, J.P., DREISOERNER, J., BONOMI, F., MARCONE, M.F. and SEETHARAMAN, K. 2011. Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique. Food Res. Intern. 44, 893-896.
12. PRABHASANKAR, P. 2002. Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chem. 78, 81-87.
13. PRESTON, K.R. 1984. Gel filtration and characterization of neutral salt extracted wheat gluten proteins varying in hydrophobic properties. Cereal Chem. 61, 76-83.
14. PRESTON, K.R. 1989. Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian red spring wheat flour. Cereal Chem. 66, 144-148.
15. PYLER, E.J. 1988. Baking Science and Technology, 3rd Ed., pp. 357-377, Sosland Publishing Company, Kansas City, MO.
16. RUBENTHALER, G.L. and POMERANZ, Y. 1987. NIR spectra of HRW wheats varying widely in protein content and breadmaking potential. Cereal Chem. 64, 407-411.