Correlation of cracker quality indicators with the amount and quality of gluten

Abstract

The paper presents the results of the conducted research to identify the influence of the main standardized indicators of quality of wheat flour, i.e. the amount and quality of gluten on consumer properties of crackers, and to establish the correlation patterns, based on which these indicators are standardized. The object of research was laboratory straight-grade wheat flour with a wide range of quality parameters, namely: gluten amount varied from 22.2 to 33.2%, gluten quality — from 42 to 103 units of the FDM device, falling number — from 201 to 744 s. Regression analysis revealed the range of values of the amount and quality of gluten, which makes it possible to produce a cracker of satisfactory quality, i.e. with the lower permissible limit of the range of boundary value of the quality of the finished cracker. The following range of values was determined: the amount of gluten — from 25 up to 32%, the quality of gluten — from 60 up to 90 units of FDM device. Crackers made of flour with a resistant gluten were distinguished by great thickness and mass, and were strongly strained during baking; crackers made of flour with weak gluten had a tendency towards decrease in the shape stability of a cracker.