Prediction of suitability of different rapid methods based parameters for technological quality effective wheat segregation

• Published in: Food Processing, Quality and Safety (Serbia) Vol. 35; no. 1
• Main Authors: Mastilović, J., Institute for Food Technology, Novi Sad (Serbia), Janić-Hajnal, E., Institute for Food Technology, Novi Sad (Serbia), Kevrešan, Ž., Institute for Food Technology, Novi Sad (Serbia), Novaković, A., Institute for Food Technology, Novi Sad (Serbia), Radusin, T., Institute for Food Technology, Novi Sad (Serbia)
• Format: Journal Article
• Language: English
• Published: 2008
• Subjects: ANALYTICAL METHODS; BLA; COMPOSICIAN APROXIMADA; COMPOSITION GLOBALE; DOUGHS; http://www.fao.org/aos/agrovoc#c_1513; http://www.fao.org/aos/agrovoc#c_26776; http://www.fao.org/aos/agrovoc#c_32803; http://www.fao.org/aos/agrovoc#c_6553; http://www.fao.org/aos/agrovoc#c_8373; MASA DE PANADERAA; PAOTE DE CUISSON; PROPIEDADES REOLAGICAS; PROPRIATA RHAOLOGIQUE; PROXIMATE COMPOSITION; RHEOLOGICAL PROPERTIES; TACNICAS ANALATICAS; TECHNIQUE ANALYTIQUE; TRIGO; WHEATS
• ISSN: 1821-0554

Warehousing technology is permanently facing the problem of predicting of rheological properties of blends of wheat segregated in each silo bin on the basis of parameters determinable by rapid methods before the lots of wheat to be stored are segregated. The most frequently used criteria for segregation, reported also to be the most effective one, is the protein content which can be determined only if the expensive NIRS instruments are available. The aim of the research presented in this paper was to investigate and determine the correlations of the parameters determinable by different rapid methods obtained by segregation of wheat on the basis of different segregation criteria (test weight, protein content, gluten content, falling number, irremovable admixtures categories content) with the most widely used parameters of dough rheological properties (farinograph, extenzograph and amylograph). Additionally, the correlations obtained for wheat blends segregated on the protein content basis as the most frequently used and the most widely excepted segregation criteria were compared with those obtained by wheat segregation on the basis of other criteria, obtainable without expensive and, in most cases unavailable, NIRS instruments needed for rapid determination of protein content. Protein content is proved to be the most effective criteria, while the application of other criteria examined proved to be resulting only in partial effects.