Abstract
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 for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p [ 0.001) and volume of bread (r=0.712***, p [ 0,001), compared to the Gluten Index parameter (r=0.262***, p [ 0.001, respectively 0.292 ns).
Highlights
Experimental part Materials and methodsA number of 772 wheat samples from the crops of the years 2005-2016 were subject of investigations
Wheat bakery quality is influenced by many factors, including: cultivar, pedoclimatic conditions, applied phytotechnology, harvesting or storage conditions
The results show that the Gluten Index parameter has an important predictive potential in assessing wheat quality, only by taking into account the amount of Wet Gluten remaining on the Sieve
Summary
A number of 772 wheat samples from the crops of the years 2005-2016 were subject of investigations. The following quality parameters were determined for all samples in accordance to established standards: Hectolitre Mass (HM, Kg/hl; SR E N ISO 7971-3), Moisture (M, %; SR ISO 712/1999), Protein Content (PC, %; ICC 15995 - NIR method, Perten Inframatic 8600), Wet Gluten (WG, %; SR ISO 21415-2), Gluten Deformation Index (GDI, mm; SR ISO21415-2), Gluten Index (GI; ICC 155-94) and Falling Number (FN, s; SR ISO 3093:2005)[30]. 35 samples of flour were used for baking tests to determine the Volume of bread (V, ml/100 g). The amount of added water varied according to the needs of the flour, in order to obtain dough of standard technological consistency.The technology used to obtain and process the dough is the following: kneading minutes on a fork single-speed mixer (100 rpm), dough resting-20 min, dividing at 355-365 g, round modeling, rest-. Rape seeds of known volumetric density were used to determine the bread volume displaced by them.The density of rape seeds was determined by measuring their volume with a 1,000 ml cylinder and weighing the amount of seeds corresponding to this volume (Bordei et al, 2007) and its valuewas 0.676 g/ml.The results were statistically processed using Statistica from StatSoft, Inc
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