Evaluation of protein quality of wheat–rye flour blends by using of two small-scale analytical methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43927617" target="_blank" >RIV/60461373:22330/24:43927617 - isvavai.cz</a>

Výsledek na webu

<a href="https://cjfs.agriculturejournals.cz/pdfs/cjf/2024/02/07.pdf" target="_blank" >https://cjfs.agriculturejournals.cz/pdfs/cjf/2024/02/07.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of protein quality of wheat–rye flour blends by using of two small-scale analytical methods

Popis výsledku v původním jazyce

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC 56-11.01). Parallelly, a standard Perten’s Gluten Index test (GI AAACC method 38-12.02) was performed with that wheat control. Consecutively, the same methods were applied to 9 bi-composite blends mixed in ratios 90:10, …, 50:50, …, and 10:90 as WW replacement by rye bread flour (RB) one, and RB control itself. Unlike successful measurements in case of the LA-SRC and the GPI, gluten washing out of the first blend 90WW:10RB lead to clogging of the Glutomatic sieve, likely due to interaction of the wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was bypassed by the precipitation of flour and centrifugation of the swollen solid from suspension, similar to the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighting of the overflow and the underflow of the sieve and calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the GImodif was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower value of the GImodif. For the 50WW:50RB blend and the RB itself, the GImodif values were 47% and 18% (the GPI values 0.66, 0.45 and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118%, 104%, and 123%, respectively). In the plain of the principal components PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: 1) flour protein content, GPI, and GImodif; 2) LA-SRC; 3a) dietary fibre content and ash content; 3b) water, sucrose and sodium carbohydrate SRC. However, the modified test procedure needs to be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour.

Název v anglickém jazyce

Evaluation of protein quality of wheat–rye flour blends by using of two small-scale analytical methods

Popis výsledku anglicky

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC 56-11.01). Parallelly, a standard Perten’s Gluten Index test (GI AAACC method 38-12.02) was performed with that wheat control. Consecutively, the same methods were applied to 9 bi-composite blends mixed in ratios 90:10, …, 50:50, …, and 10:90 as WW replacement by rye bread flour (RB) one, and RB control itself. Unlike successful measurements in case of the LA-SRC and the GPI, gluten washing out of the first blend 90WW:10RB lead to clogging of the Glutomatic sieve, likely due to interaction of the wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was bypassed by the precipitation of flour and centrifugation of the swollen solid from suspension, similar to the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighting of the overflow and the underflow of the sieve and calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the GImodif was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower value of the GImodif. For the 50WW:50RB blend and the RB itself, the GImodif values were 47% and 18% (the GPI values 0.66, 0.45 and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118%, 104%, and 123%, respectively). In the plain of the principal components PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: 1) flour protein content, GPI, and GImodif; 2) LA-SRC; 3a) dietary fibre content and ash content; 3b) water, sucrose and sodium carbohydrate SRC. However, the modified test procedure needs to be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

—

Svazek periodika

42

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

118-126

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—