Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential (original) (raw)

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion fo...