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Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test

Schopf, M.; Scherf, K. A.

Abstract (englisch):
Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its quality is difficult to predict. The most accurate method to determine vital gluten quality is the baking experiment, but this approach is time- and labor-intensive. Therefore, the aim was to identify faster and easier ways to predict vital gluten quality. Three different approaches, the gliadin/glutenin ratio, the gluten aggregation test and the microscale extension test, were assessed for their predictive value regarding the baking performance of 46 vital gluten samples using two recipes. Hierarchical clustering classified the vital gluten samples into 23 samples with good, 15 with medium and eight with poor quality. Protein-related parameters, such as the gliadin/glutenin ratio, were not reliable to predict gluten quality, because the correlations to the bread volumes were weak. The gluten aggregation test and the microscale extension test were reliable methods to predict vital gluten quality for use in baking based on a scoring system. Both methods need less material, time and labor compared to baking experiments. Especially, maximum torque, peak maximum time, the ratio between peak30 and peak180 as well as the corresponding distance at maximum resistance to extension seem to be suitable alternatives to predict vital gluten quality.

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Verlagsausgabe §
DOI: 10.5445/IR/1000128212
Veröffentlicht am 18.01.2021
Originalveröffentlichung
DOI: 10.1016/j.crfs.2020.11.004
Scopus
Zitationen: 1
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 11.2020
Sprache Englisch
Identifikator ISSN: 2665-9271
KITopen-ID: 1000128212
Erschienen in Current research in food science
Verlag Elsevier
Band 3
Seiten 322-328
Nachgewiesen in Scopus
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