We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Laboratory report: Modification of the Gluten Index test.
- Authors
Švec, Ivan; Smrčková, Petra
- Abstract
Modelling the breadmaking quality of wheat white flour (WW) by its stepwise replacement by rye bread flour and rye wholemeal one (RB, RWh), a modification of the Gluten Index test (abbreviation GI; AACC 2010 method 38- 12.02) was developed. To avoid a clogging of the washing sieve by rye fibre, the shaker intended for the Zeleny test was used for precipitation of bi-component samples by a standard 2% aqueous NaCl solution. The Eppendorf 5702, used during the SRC profile measurement, served for suspension centrifugation. Solid residue was quantitave- ly transported into a standard Glutomatic sieve cassette and centrifuged on the Perten CF2015 as usual. The final phase of the procedure, that is, weighting of overflow and underflow as well as calculation of results, was finalised in correspondence with the original Gl method. For the WW control specimen, the standard Gl was 90.1±0.2%. As expected, the higher the portion of rye flour in blend, the lower the Gl modif value. For the 50W:50RB blend and its 50W:50RWh counterpart, the Glmodir values were 47.3 ± 0.0% and 48.0 ± 0.0%, while for the RB and RWh controls 17.6 ± 0.0 and 28.2 ± 0.0% only. The apparent increase in the Gl mode value for the RWh-blends can be attributed to the higher fibre content, namely to its water-absorption power. Regression analysis within both WW-RB and WW- RWh (including 11 samples each) showed promising precision R2 = 0.9694 and 0.9668, respectively. However, pilot measurement should be revised in terms of complete basic chemical analysis of flour controls, flour blends, super- natants, and solid residues (both overflows and underflows), including moisture content, too.
- Subjects
FLOUR; ANALYTICAL chemistry; RYE; REGRESSION analysis; CENTRIFUGATION; AQUEOUS solutions
- Publication
Cereal Technology / Getreidetechnologie, 2024, Vol 78/, Issue 1, p4
- ISSN
1869-2303
- Publication type
Article