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

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

This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of glut...

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Bibliographic Details
Main Authors: Maria Cristina Ferrari, Maria Teresa Pedrosa Silva Clerici, Yoon Kil Chang
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-06-01
Series:Food Science and Technology
Subjects:
wheat flour
rheological property
gluten
quality evaluation
baking test
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200003&lng=en&tlng=en

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