Water absorption of wheat flour – comparison of direct and indirect methods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43925457" target="_blank" >RIV/60461373:22330/23:43925457 - isvavai.cz</a>
Result on the web
<a href="http://www.ptfos.unios.hr/novicjfst/wp-content/uploads/2024/01/CJFST.2023.15.2.04.pdf" target="_blank" >http://www.ptfos.unios.hr/novicjfst/wp-content/uploads/2024/01/CJFST.2023.15.2.04.pdf</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>

Result language
angličtina
Original language name
Water absorption of wheat flour – comparison of direct and indirect methods
Original language description
For comparison of three methods for evaluation of water absorption, set of 44 flour samples of the Czech food wheat was collected from harvest year 2021. Food wheat was represented by 23 items from standard maturity collection ‘S2’ and 21 items of early maturity collection ‘VR2’. All flour samples were obtained using a laboratory mill, and were characterised by ash and protein content (0.50-0.63% and 10.55-14.75%, respectively). The water absorption was evaluated using of standard direct procedure on the Farinograph-TS (from 55.7% to 63.2% on flour weight) and by two indirect procedures – as a NIR spectroscopy and with the help of the centrifuge (ranges 60.1-67.1% and 67.6-77.2%). Between S2 and VR2 subgroups by ANOVA, no significant difference was found in all qualitative parameters (P = 95%). According to the mentioned scales for both indirect determinations of water absorption, prediction of the standard farinograph water absorption was more accurate by the NIR technique (minimal and maximal pair differences 1.01 and 6.86 percent points, in contrast to 1.78 and 14.87 percent points for the centrifuge method). Linear regression confirmed the primary importance of protein content for water absorption, but at the same time, the ash portion of could not be omitted, too.
Czech name
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Czech description
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Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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