CAETANO, V. da R.

MIRANDA, M. Z. de

ORO, T.

SCHEEREN, P. L.

TATSCH, P. O.

TIGGEMANN, L.

Repository Open Access to Scientific Information from Embrapa

2902 - Crop Ecology, Management & Quality MARTHA ZAVARIZ DE MIRANDARELATIONSHIP BETWEEN WHEAT GLUTEN COLOR AND WHEAT QUALITY: PRELIMINARILYRESULTSMiranda,MZ; Caetano,VR; Scheeren,PL; Tiggemann,L; Tatsch,P; Oro,T; Embrapa Wheat; Embrapa Wheat; Embrapa Wheat; Embrapa Wheat; Embrapa Wheat; EmbrapaWheat;  Wheat genotypes in breeding programs are subjected to an array of quality tests. However, thedesirable quality depends on the wheat end-use. In general, for wheat quality evaluation, most ofthe equipment is expensive, a large amount of sample is used and usually are time-consumingprocedures. Wheat quality determination is essential in breeding programs, so any method able touse a small amount of sample, in a simple way, will be of a great use. The objective of this studywas to investigate the relationship between wheat gluten color and other wheat quality parameters,aiming to verify the possibility to use gluten color analysis as an indicator of wheat quality, especiallyfor genotype selection. Forty wheat cultivars with different quality characteristics wereexperimentally milled. Official methods for wheat quality evaluation were used, employingcolorimeter (CIEL*a*b* system), glutomatic, alveograph, farinograph and grain hardness equipment.Samples showed significant differences among each other, especially samples with high (clearer)and low (darker) gluten brightness (L*) corresponding to wheat cultivars with weak and strong glutenstrength, respectively. The results oscillated in a wide range of values for all parameters evaluated:experimental milling (55-71%); brightness flour, L* (91.03-95.38), flour a* value (-0.83-0.39), andflour b* value (5.01-10.2); gluten index (49-100), wet gluten (20-40%), and dry gluten (6-13%);gluten L* (56.97-82.05), gluten a* value (-0.39-4.50), and gluten b* value (17-29); deformationenergy, W (124-467x10-4J), tenacity/extensibility ratio (0.38-2.53), and elasticity index, Ie (0-77%);grain hardness, GH (23-89); water absorption, WA (49-63 %), dough development time (2-22min),stability time (3-25min), and mixing tolerance index (11-84FU). Wheat gluten L* was positivelycorrelated with Ie (r=0.63) indicating that the stronger the cultivar is (>Ie), the clearer the gluten coloris. Flour and gluten b* values were positively correlated with GH (r=0.95 and 0.80, respectively)suggesting that yellow flour and gluten were obtained from wheat with stronger texture. Theseresults suggest that gluten color analysis can be used as a good quality indicator and that it ispossible to use this parameter to determine wheat quality in a first moment. Besides that, glutenanalysis could also be officially performed by manual method, and colorimeter is one of thecheapest equipment used for wheat quality evaluation.

Relationship between wheat gluten color and wheat quality: preliminary results.

RCAAP - Repositório Científico de Acesso Aberto de Portugal

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/932220/1/MARTHAAbstractglutenxcolor2.pdf

Relationship between wheat gluten color and wheat quality: preliminary results.

Abstract

Similar works

Full text

Available Versions

Repository Open Access to Scientific Information from Embrapa

RCAAP - Repositório Científico de Acesso Aberto de Portugal