Water absorption of food wheat flour – comparison of direct and indirect methods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F27184145%3A_____%2F23%3AN0000001" target="_blank" >RIV/27184145:_____/23:N0000001 - isvavai.cz</a>
Result on the web
<a href="http://www.ptfos.unios.hr/novicjfst/index.php/2023/11/21/cjfst-2023-15-2-04/" target="_blank" >http://www.ptfos.unios.hr/novicjfst/index.php/2023/11/21/cjfst-2023-15-2-04/</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17508/CJFST.2023.15.2.04" target="_blank" >10.17508/CJFST.2023.15.2.04</a>
Alternative languages
Result language
angličtina
Original language name
Water absorption of food wheat flour – comparison of direct and indirect methods
Original language description
The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugation. Forty-four samples of Czech food wheat were collected from the harvest year 2021. Namely, 23 samples of food wheat from the standard maturity collection ‘SM2’ and 21 samples from the early maturity collection ‘EM2’. All wheat samples were ground to obtain wheat flour of fine granulation. The flour samples were characterised by protein and ash content of 10.55-14.75% and of 0,59-0.63%, respectively. The water absorption ranged from 55.7% to 63.2% flour weight (Farinograph standard procedure), 60.1-67.1% flour weight (NIR spectroscopy), and 67.6-77.2% flour weight (centrifugation). Based on the results obtained by ANOVA statistical analysis, no significant difference was found for all qualitative parameters of SM2 and EM2 (p = 95%). According to the mentioned methods for both indirect determinations of water absorption in the sets SM2 and EM2, the prediction of the standard farinograph water absorption was more accurate using the NIR technique (minimal and maximal pair differences of 1.01 and 6.86 percentage points, in contrast to 1.78 and 14.87 percentage points for the centrifugation method). Linear regression confirmed the primary importance of protein content for the water absorption values. Also, the ash content should be considered because it reflects the dietary fibre level, and the fibre influences the water absorption values as well.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
40101 - Agriculture
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Croatian Journal of Food Science and Technology
ISSN
1847-3466
e-ISSN
1848-9923
Volume of the periodical
15
Issue of the periodical within the volume
2
Country of publishing house
HR - CROATIA
Number of pages
9
Pages from-to
163-172
UT code for WoS article
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EID of the result in the Scopus database
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