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Quality prediction of Uruguayan whea...

Vazquez, Daniel.

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Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses./
Author:	Vazquez, Daniel.
Description:	189 p.
Notes:	Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5157.
Contained By:	Dissertation Abstracts International66-10B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR08807
ISBN:	9780494088074

Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses.
Vazquez, Daniel.

Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses. - 189 p.

Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5157.

Thesis (Ph.D.)--University of Manitoba (Canada), 2005.

Wheat has unique rheological properties, which make it suitable for breadmaking. The complexity of the breadmaking process and the diversity of products obtained require a continuous effort to understand wheat quality requirements, and methodologies to measure them. The objectives of this research were to study the importance of dough rheological properties for the quality of Uruguayan type hearth and pan breads, the relationship of these properties to protein components and to evaluate the viability of different methodologies for wheat quality determination, including near infrared spectroscopy (NIR). Complete physicochemical analyses were done on two sets of Uruguayan wheat samples (n=470 and 81). Baking tests, standard and modified rheological analyses, and micro-extension tests were performed on flour samples, while micro-extensigraph tests also were conducted with gluten doughs in the smaller set. Whole grain, ground grain and white flour samples were scanned with a NIRSystem 6500 spectrophotometer. Dough extensional data were generally more closely related to breadmaking properties than were mixing test data. While flour protein content was the best correlated with pan bread volume (r=0.706), the adjusted alveogram resistance/extensibility ratio had an almost identical correlation coefficient (r=0.701). Loaf volume of French bread was most highly correlated with flour protein (r=0.574). However, the form ratio, an important quality attribute for French bread, was best correlated with alveograph baking strength (r=0.718). Multiple linear regression analyses were able to explain 72% of the pan bread loaf volume variability and 64% of the variability in form ratio including only extensional variables. Duplicating the NIR spectrums resulted in better calibrations. Protein content was predicted with an accuracy similar to that of the reference method one, the standard error of prediction (SEP) = 0.16%. Hardness calibration was successful only with the ground sample, SEP < 2%. Results obtained for protein functionality variables had lower coefficients of determination but were sufficient for quality screening. R2 of the validation set was 0.616 for alveogram extensibility, 0.641 for mixogram maximum height, and 0.653 for SDS sedimentation volume. The micro-extensigraph and NIR both proved to be suitable for prediction of the rheological properties which are most important for bread quality.

ISBN: 9780494088074Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses.
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005 20110928
008 110928s2005 eng d
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035 $a (UMI)AAINR08807
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100 1 $a Vazquez, Daniel. $3 1297114
245 1 0 $a Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses.
300 $a 189 p.
500 $a Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5157.
502 $a Thesis (Ph.D.)--University of Manitoba (Canada), 2005.
520 $a Wheat has unique rheological properties, which make it suitable for breadmaking. The complexity of the breadmaking process and the diversity of products obtained require a continuous effort to understand wheat quality requirements, and methodologies to measure them. The objectives of this research were to study the importance of dough rheological properties for the quality of Uruguayan type hearth and pan breads, the relationship of these properties to protein components and to evaluate the viability of different methodologies for wheat quality determination, including near infrared spectroscopy (NIR). Complete physicochemical analyses were done on two sets of Uruguayan wheat samples (n=470 and 81). Baking tests, standard and modified rheological analyses, and micro-extension tests were performed on flour samples, while micro-extensigraph tests also were conducted with gluten doughs in the smaller set. Whole grain, ground grain and white flour samples were scanned with a NIRSystem 6500 spectrophotometer. Dough extensional data were generally more closely related to breadmaking properties than were mixing test data. While flour protein content was the best correlated with pan bread volume (r=0.706), the adjusted alveogram resistance/extensibility ratio had an almost identical correlation coefficient (r=0.701). Loaf volume of French bread was most highly correlated with flour protein (r=0.574). However, the form ratio, an important quality attribute for French bread, was best correlated with alveograph baking strength (r=0.718). Multiple linear regression analyses were able to explain 72% of the pan bread loaf volume variability and 64% of the variability in form ratio including only extensional variables. Duplicating the NIR spectrums resulted in better calibrations. Protein content was predicted with an accuracy similar to that of the reference method one, the standard error of prediction (SEP) = 0.16%. Hardness calibration was successful only with the ground sample, SEP < 2%. Results obtained for protein functionality variables had lower coefficients of determination but were sufficient for quality screening. R2 of the validation set was 0.616 for alveogram extensibility, 0.641 for mixogram maximum height, and 0.653 for SDS sedimentation volume. The micro-extensigraph and NIR both proved to be suitable for prediction of the rheological properties which are most important for bread quality.
590 $a School code: 0303.
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