Add to ORKGGlutoPeak method has been proposed as an alternative method for evaluating wheat and as a tool to predict the baking quality of flour, by measuring the gluten aggregation (rapid and flour saving). The wheat cultivated in the central Brazil region (tropical wheat), where the Cerrado biome is predominant, is characterized by its good performance for baking (high gluten strength and stability).ICBC2021; Session 2 Analytical methods for quality determination; Poster
Functional and technological properties of wheat depend on its chemical composition, which together ...
The new wheat lines IAC-22, IAC-31, IAC-37, IAC-41, IAC-46, IAC-57 and IAC-60, obtained from the Whe...
A large amount of rheological device is used to investigate the physical properties of doughs at res...
The Glutopeak is a quick and on a small-scale method, and has been proposed as an alternative to eva...
This study aimed at comparing both the results of wheat flour quality assessed by the new equipment ...
Along the decades several rheological approaches have been used for predicting flour performance dur...
Over the years, several tests have been developed for evaluating wheat functionality and predicting ...
The study aims to accurately detect gluten quality of whole wheat flour without a refining process b...
In bread making the wheat dough undergoes some degree of deformation in each step of the process. It...
The parameters most used in evaluating the industrial quality of wheat flour are obtained by viscoel...
Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its q...
The GlutoPeak test can predict wheat flour quality by measuring gluten aggregation properties in a s...
The GlutoPeak consists in high speed mixing of a small amount of wheat flour (<10 g) added with w...
The GlutoPeak consists in high speed mixing of a small amount of wheat flour (<10 g) added with w...
Functional and technological properties of wheat depend on its chemical composition, which together ...
Functional and technological properties of wheat depend on its chemical composition, which together ...
The new wheat lines IAC-22, IAC-31, IAC-37, IAC-41, IAC-46, IAC-57 and IAC-60, obtained from the Whe...
A large amount of rheological device is used to investigate the physical properties of doughs at res...
The Glutopeak is a quick and on a small-scale method, and has been proposed as an alternative to eva...
This study aimed at comparing both the results of wheat flour quality assessed by the new equipment ...
Along the decades several rheological approaches have been used for predicting flour performance dur...
Over the years, several tests have been developed for evaluating wheat functionality and predicting ...
The study aims to accurately detect gluten quality of whole wheat flour without a refining process b...
In bread making the wheat dough undergoes some degree of deformation in each step of the process. It...
The parameters most used in evaluating the industrial quality of wheat flour are obtained by viscoel...
Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its q...
The GlutoPeak test can predict wheat flour quality by measuring gluten aggregation properties in a s...
The GlutoPeak consists in high speed mixing of a small amount of wheat flour (<10 g) added with w...
The GlutoPeak consists in high speed mixing of a small amount of wheat flour (<10 g) added with w...
Functional and technological properties of wheat depend on its chemical composition, which together ...
Functional and technological properties of wheat depend on its chemical composition, which together ...
The new wheat lines IAC-22, IAC-31, IAC-37, IAC-41, IAC-46, IAC-57 and IAC-60, obtained from the Whe...
A large amount of rheological device is used to investigate the physical properties of doughs at res...