Modelling of wheat, flour and bread quality parameters
2009
Svec, I.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu | Hruskova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu
For statistical modelling of wheat grain, flour and bread parameters, 281 food wheat samples were collected during the years 2003-2006. A quality analysis approach was used. It was a complex procedure from-grain-to-bread, including grain and flour properties and analytics, rheology and a baking test. Correlation analysis (P = 99%) confirmed known relationships between protein content and quality, both for grain and flour, and also together with viscoelastic properties of non-fermented dough - significant correlation between alveograph energy and grain (GP) and flour protein (FP) contents and Zeleny's test (ZT, r = 0.37, 0.64, and 0.43, respectively) were found. Specific bread volume (SBV) was affected by both protein properties (r = 0.19, 0.26 and 0.23 for GP, FP and ZT, respectively) and also by the activity of amylases (correlation to flour falling number was -0.26). The occurrence and strength of calculated correlations depended directly on the composition of the set of wheat samples. The statistical model confirmed the importance of features as FP and ZT or alveograph ones for SBV prediction, but the obtained model did not explain features variance in the tested sample set enough (R2adjusted = 0.38).
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