Laboratory report: Modification of the Gluten Index test (AACC Method 38-12.02) for quality estimation of wheat-rye and rye-wheat flour blends

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43927105" target="_blank" >RIV/60461373:22330/24:43927105 - isvavai.cz</a>

Result on the web

<a href="https://abonet.baeckerwelt.de/?uid_title=7&uid_issue=1759&year=2024" target="_blank" >https://abonet.baeckerwelt.de/?uid_title=7&uid_issue=1759&year=2024</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.23789/1869-2303-2024-1-4" target="_blank" >10.23789/1869-2303-2024-1-4</a>

Result language

angličtina

Original language name

Laboratory report: Modification of the Gluten Index test (AACC Method 38-12.02) for quality estimation of wheat-rye and rye-wheat flour blends

Original language description

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. For the WW control specimen, the GI was determined at level 90.1±0.2%; but in the case of the test blends 90WW: 10RB and 90WW: 10RWh, it was not possible to characterise any of the pair mentioned by this standard use of the Glutomatic apparatus. The rye arabinoxylans present in both bi-composite blends clogged the sieve during the washing phase almost immediately. Taking this into account, the shaker intended for the Zeleny test (AACC 2010 method 56-61A) was used for precipitation of bi-composite samples by a standard 2% aqueous NaCl solution. The Eppendorf 5702, used for during the SRC profile measurement (AACC 2010 method 56-11.01), was also brought into line in terms of centrifugation of the suspension poured from a glass graduated cylinder into 50 ml Falcon tubes. The solid residue was quantitavely transported into a standard Glutomatic sieve and centrifuged on the Perten CF2015 as usual. The end phase of the procedure, i.e., weighting of overflow and underflow as well as results calculation, was finalised in correspondence with the original GI method. As expected, the higher the portion of rye flour in blend, the lower value of the GImodif was determined. For the 50W:50RB blend and its 50W:50RWh counterpart, the GImodif 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 GImodif 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 accuracy R2 = 0.9694 and 0.9668, respectively. However, the pilot measurement should be revised in terms of complete basic chemical analysis of flour controls, flour blends, supernatants, and solid residues (both overflows and underflows), including the moisture content, too.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Cereal technology (Getreidetechnologie)

ISSN

1869-2303

e-ISSN

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Volume of the periodical

2024

Issue of the periodical within the volume

1

Country of publishing house

DE - GERMANY

Number of pages

10

Pages from-to

4-13

UT code for WoS article

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EID of the result in the Scopus database

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