The GlutoPeak test can predict wheat flour quality by measuring gluten aggregation properties in a short time and using a small amount of sample: thus it has usefulness along the entire wheat delivery chain. However, no information on the suitability of this new test on whole grain flours is available. In this contest a multivariate approach was used to assess the GlutoPeak test ability to predict dough quality directly from whole grain flour. GlutoPeak test was performed on both refined and whole grain flours (22 samples), obtaining both profiles and calculated indices, which were subjected to data exploration through Principal Component Analysis. Results suggested a trend according to farinographic stability values. Furthermore, k-Nearest Neighbours classification models were developed using the GlutoPeak profiles to predict farinographic stability, leading to average prediction ability of 81.8% for both refined and whole grain flour data. The present outcome suggests the possibility of predicting farinographic stability by GlutoPeak test directly on whole grain flour, thus skipping the refinement process.

GlutoPeak profile analysis for wheat classification: skipping the refinement process / C. Malegori, S. Grassi, J.B. Ohm, J. Anderson, A. Marti. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - 79(2018 Jan), pp. 73-79.

GlutoPeak profile analysis for wheat classification: skipping the refinement process

C. Malegori;S. Grassi;A. Marti
2018

Abstract

The GlutoPeak test can predict wheat flour quality by measuring gluten aggregation properties in a short time and using a small amount of sample: thus it has usefulness along the entire wheat delivery chain. However, no information on the suitability of this new test on whole grain flours is available. In this contest a multivariate approach was used to assess the GlutoPeak test ability to predict dough quality directly from whole grain flour. GlutoPeak test was performed on both refined and whole grain flours (22 samples), obtaining both profiles and calculated indices, which were subjected to data exploration through Principal Component Analysis. Results suggested a trend according to farinographic stability values. Furthermore, k-Nearest Neighbours classification models were developed using the GlutoPeak profiles to predict farinographic stability, leading to average prediction ability of 81.8% for both refined and whole grain flour data. The present outcome suggests the possibility of predicting farinographic stability by GlutoPeak test directly on whole grain flour, thus skipping the refinement process.
GlutoPeak test; Farinographic stability; Whole grain flour; Principal component Analysis; K-Nearest Neighbours classification
Settore AGR/15 - Scienze e Tecnologie Alimentari
gen-2018
9-set-2017
https://www.sciencedirect.com/science/article/pii/S0733521017303880
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/574777
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