Reproducibility of the Italian ISQ method for quality classification of bread wheats: An evaluation by expert assessors

The great variety of different bakery products in Italy has led to the development of a method, the Synthetic Index of Quality (Indice Sintetico di Qualita, ISQ), for the classification of bread wheats in different quality categories. Based on chemical and rheological properties, each wheat sample i...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2007-04, Vol.87 (5), p.839-846
Main Authors: Foca, G, Ulrici, A, Corbellini, M, Pagani, M.A, Lucisano, M, Franchini, G.C, Tassi, L
Format: Article
Language:English
Subjects:
alpha-amylase
alveograph
Biological and medical sciences
Bread
bread wheat quality
Cereal and baking product industries
dough
enzyme activity
falling number
farinograph stability
food grades
Food industries
Food science
Fundamental and applied biological sciences. Psychology
hectoliter weight
ISQ classification
PCA
principal component analysis
product quality standards
protein content
Reliability
rheological properties
Statistical analysis
synthetic index of quality
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The great variety of different bakery products in Italy has led to the development of a method, the Synthetic Index of Quality (Indice Sintetico di Qualita, ISQ), for the classification of bread wheats in different quality categories. Based on chemical and rheological properties, each wheat sample is assigned to the most suitable class by an expert assessor. In many cases this procedure is not straightforward, making the class assignation uncertain, thus leading to the possibility of controversies during the trading phase. In the present study, in order to have a quantitative estimate of the validity and reliability of this procedure, a panel composed of nine expert assessors was utilised for the repeated evaluation of 100 samples of bread wheats of various qualities. The results suggest that the proposed approach can be used both to monitor the reliability of the single assessors, and to identify samples whose class assignation is reasonably indubitable, e.g. to be used for the development of automated classification methods. Moreover, the analysis of the most uncertain assignation cases can be useful in order to enhance the ISQ classification method itself.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2785