Gluten Viscoelasticity: its Usefulness in the Canadian Durum Wheat Breeding Program

• Published in: Journal of cereal science Vol. 19; no. 3; pp. 251 - 257
• Main Authors: Kovacs, M.I.P., Dahlke, G., Noll, J.S.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.1994; Elsevier
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Viscoelasticity; Statistical analysis; Cooking; Prediction; Processing quality; Sedimentation; Proteins; Quality; Cereal; Chemical composition; Gluten; Principal component analysis; Rheological properties; Noodles
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1006/jcrs.1994.1032

The usefulness of gluten viscoelasticity to predict pasta cooking quality in durum wheat breeding programs was evaluated. Cooked gluten viscoelasticity (CGV) was expressed as relative recovery ( R r%) calculated from the creep curve of the Viscoelastograph. Cultivars with different quality characteristics were tested for protein content, sodium dodecyl sulfate sedimentation volume (SV), Mixograph mixing development time (MDT), pasta disc viscoelasticity (PDV) and cooked gluten viscoelasticity (CGV). Pearson correlation coefficients and principal component analyses indicated that cooked gluten viscoelasticity was associated with SV, MDT and PDV, but not with protein content. Cooked gluten viscoelasticity can be used to predict gluten strength and consequently durum wheat pasta quality. Modifications to the method of measuring viscoelasticity have resulted in lower coefficients of variation (CV%) and higher sample output, both important in breeding programs.