SELECTION OF THE TYPE OF WHEAT FLOUR IN THE DEVELOPMENT OF A REFERENCE MATERIAL FOR THE ANALYSIS OF THE WET GLUTEN CONTENT

Gluten content is one of the parameters that determines the quality of the bakery products, and it is analyzed with the help of the Glutomatic system. In order to develop a reference material for the determination of the wet gluten content, 5 different types of wheat flour were analyzed, namely: whi...

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Bibliographic Details
Published in:Annals of Faculty Engineering Hunedoara 2023-05, Vol.21 (2), p.149-152
Main Authors: Culeţu, Alina, Mulţescu, Mihaela, Susman, Iulia-Elena, Pruteanu, Augustina
Format: Article
Language:English
Subjects:
Bakery products
Flour
Gluten
Homogeneity
Influence
Proteins
Reference materials
Reproducibility
Standard deviation
Variance analysis
Wheat
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Summary:Gluten content is one of the parameters that determines the quality of the bakery products, and it is analyzed with the help of the Glutomatic system. In order to develop a reference material for the determination of the wet gluten content, 5 different types of wheat flour were analyzed, namely: white wheat flour 480, white wheat flour 550, white wheat flour 650, black wheat flour 1350 and whole wheat flour. The results showed that white wheat flour 650 represents the optimum type of wheat flour for the development of a reference material for the wet gluten content determination, as this type of flour fulfilled the homogeneity conditions as well as the requirements imposed by SR EN ISO 21415-2:2016 for standard deviation of repeatability, critical difference and limit of repeatability between 2 measurements.
ISSN:1584-2665
2601-2332