through multivariate analysis of conventional rheological parameters and gluten peak test indices 通过常规流变学参数和面筋峰值试验指标的多元分析.pdfVIP

LWT - Food Science and Technology 64 (2015) 95e103 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices Alessandra Marti a, Alessandro Ulrici b, c, *, Giorgia Foca b, c, Lucio Quaglia d, Maria Ambrogina Pagani a a Dipartimento di Scienze per gli Alimenti, la Nutrizione e lAmbiente (DeFENS), Universita degli Studi di Milano, Italy b Dipartimento di Scienze della Vita, Universita di Modena e Reggio Emilia, Italy c Centro Interdipartimentale BIOGEST-SITEIA, Universita di Modena e Reggio Emilia, Italy d Molino Quaglia S.p.A., 6, Via Roma, 35040, Vighizzolo DEste, Italy a r t i c l e i n f o a b s t r a c t Article history: The GlutoPeak consists in high speed mixing of a small amount of wheat flour (10 g) added with water, Received 3 March 2015 and in registering a torque vs. time curve in a very short time (10 min). Peak torque, peak maximum Received in revised form time, and energy values are calculated from the curve, and used to estimate the aggregation behavior of 14 May 2015 gluten. The information brought by the GlutoPeak indices is still difficult to interpret correctly, also in Accepted 15 May 2015