A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)

Food Science and Technology

Volumn 34, Issue 2, 2014, Pages 235-242

  Ferrari, Maria Cristina ^a   Clerici, Maria Teresa Pedrosa Silva ^a   Chang, Yoon Kil ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Baking test; Gluten; Quality evaluation; Rheological property; Wheat flour

Indexed keywords

EID: 84905977364     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/fst.2014.0038     Document Type: Article

References (29)

1. American Association for Clinical Chemistry-AACC. (1995). Approved Methods. St. Paul: AACC.
2. Associação Brasileira da Indústria do Trigo-Abitrigo. (2014). Retrieved from http://www.abitrigo.com.br/.
3. Baker, J. C., Parker, H. K., & Mize, M. D. (1942). The action of an oxidizing agent in bread dough made from patent flours. Cereal Chemistry, 19, 334-46.
4. Baker, J. C., Parker, H. K., & Mize, M. D. (1943). Measurement and significance of gluten quality. Cereal Chemistry, 20, 506-16.
5. Bloksma, A. H. (1990). Rheology of the breadmaking process. Cereal Foods World, 35, 228-236.
6. Camargo, C. R. O., & Camargo, C. E. O. (1987). Trigo: avaliação tecnológica de novas linhagens. Bragantia, 46(2), 169-181. http:// dx.doi.org/10.1590/S0006-87051987000200002
7. Chang, Y. K. (1994). Wheat gluten quality analyser. BR Patent No. I40 1844-8.
8. Chang Y. K., & Ferrari, M. C. (2000). A new apparatus for the evaluation of rheological properties of wheat gluten. Acta Alimentaria, 29(2), 169-80. http://dx.doi.org/10.1556/AAlim.29.2000.2.7
9. Costa, M. G., Souza, E. L., Stamford, T. L. M., & Andrade, S. A. C. (2008). Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados. Food Science and Technology, 28(1), 220-225.
10. Dendy, D. A. V., & Dobraszczyk, B. J. (2001). Cereals and Cereal Products: Technology and Chemistry (Food Products Series, Vol. 4). Ed. Springer.
11. Dobraszczyk, B. J., Campbell, G. M., & Gan, Z. (2001). Bread: a unique food. In B. J. Dobraszczyk & D. A. V. Dendy (Eds.), Cereals & Cereal Products: Chemistry and Technology (pp. 182-232). Maryland: Aspen Publishers.
12. El-Dash, A. A. (1978). Analysis and development of a new system for testing the technological quality of flours. UNICAMP.
13. Food and Agriculture Organization of the United Nations-FAO. (2013). FAOStat. Retrieved from http://faostat.fao.org/site/339/ default.aspx.
14. Fufa, H., Baenziger, P. S., Beecher, B. S., Dweikat, I., Graybosch, R. A., & Eskridge, K. M. (2005). Comparison of phenotypic and molecular marker-based classifications of hard red winter wheat cultivars. Euphytica, 145(2), 133-146. http://dx.doi.org/10.1007/ s10681-005-0626-3
15. Hlynkla, K., & Anderson, J. A. (1946). A machine for measuring the extensibility and resistente to extension of gluten. Cereal Chemistry, 23, 115-34.
16. James, T. R., & Huber, L. X. (1927). A study of the physical properties of washed gluten. Cereal Chemistry, 4, 449-60.
17. Kress, C. B. (1924). Gluten quality. Cereal Chemistry, 1, 247-50.
18. Lásztity, R. (2002). Prediction of wheat quality-success and doubts. Periodica Polytechnica Ser. Chem. Eng, 46(1-2), 39-49.
19. Módenes, A. N., Silva, A. M., & Trigueros, D. E. G. (2009). Avaliação das propriedades reológicas do trigo armazenado. Food Science and Technology, 29(3), 508-512. http://dx.doi.org/10.1590/S0101-20612009000300008
20. Mohs, K., Schimidt, E. A., & Frank, H. V. (1939). Die Bestimmung der Kleberdehnberkeit mittels des Glutographen. Z ges Getreide Muhlenw, 26, 23-30.
21. Oliver, J. R., & Allen, H. M. (1992). The prediction of bread baking performance using the farinograph and extensograph. Journal of Cereal Science, 15(1), 79-89. http://dx.doi.org/10.1016/S0733-5210(09)80058-1
22. Pomeranz, Y. (1988). Wheat chemistry and technology (3rd ed.). St. Paul: AACC.
23. Pratt, D. B. (1971). Criteria of flour quality. In Y. Pomeranz (Ed.). Wheat: Chemistry and Technology (pp. 201-226). St. Paul: AACC.
24. Schiller, G. W. (1984). Bakery four specifications. Cereal Foods World, 29, 647-51.
25. Schmidt, D. A. M., Carvalho, F. I. F., Oliveira, A. C., Silva, J. A. G., Bertan, I., Valério, I. P., Hartwig, I., Silveira, G., & Gutkoski, L. C. (2009). Variabilidade genética em trigos brasileiros a partir de caracteres componentes da qualidade industrial e produção de grãos. Bragantia, 68(1), 43-52. http://dx.doi.org/10.1590/S0006-87052009000100006
26. Sietz, W., & Dorfner, H. H. (1987). Gluten quality testing-a new method. Getreide Mehl und Brot, 41, 16-9.
27. Statistical Analisys System Institute - SAS. (1990). SAS/STAT user's guide: version 6. SAS Inst.
28. Udy, D. C. (1953). Effect of bisulfite and thioglycolic acid on the viscosity of wheat gluten dispersions. Cereal Chemistry, 30, 288-301.
29. Williams, P., El-Harmamein, F. J., Nakkaoul, H., & Rihawi, S. (1988). Crop quality evaluation methods and guideline (2nd ed.). Aleppo: ICARDA.