Gluten aggregation kinetics as a tool for predicting wheat quality and end-use

Along the decades several rheological approaches have been used for predicting flour performance during processing. Some of them determine dough performance during mixing or proofing; others simulate the rounding and molding in the baking process and measure the dough resistance to uniaxial or biaxial extension. Over the years, the needs along the value chain of wheat have changed. Breeders look for reliable methods to test the functional quality of wheat lines at early stages, with just a limited amount of sample. The milling industry needs fast and reliable methods for checking wheat quality right at the receiving station. Finally, the baking industry is looking for suitable methods that could predict end product quality. Monitoring gluten aggregation kinetics in flours may be the answer to all these requests. GlutoPeak test has been recently proposed for the evaluation of wheat flour quality. It is a rapid small-scale (7 min, 8.5 g flour) technique that measures the aggregation behavior of gluten upon addition of water and high-speed mixing (1900-3000 rpm). Some examples of the advantages of using the GlutoPeak test for wheat quality evaluation along the value chain of both common and durum wheat will be presented. Focus will be put on method development and its application for predicting the conventional parameters related to dough rheology and to cereal-based products quality, including bread loaf volume and pasta making performances. Last but least, relation between gluten aggregation properties and content of quality-related protein fractions will be also presented.