Analytical composition of flours through thermogravimetric and rheological combined methods

The suitability of thermogravimetric analysis (TGA) and rheology for predicting analytical composition of flour was verified. The percentage weight loss of flour samples in different temperature ranges and their analytical composition determined following the American Association of Cereal Chemists (AACC) approved methods were correlated. The moisture content determined by AACC method showed a strong correlation with the weight loss of dried samples in the temperature range 30 – 125°C. Similarly, the weight loss of fully swollen samples, determined by TGA in the temperature range of 30 – 125°C, perfectly correlated with the water-Solvent Retention Capacity (w-SRC) determined by standard method (AACC). The weight loss in the range 200 – 400°C revealed a good correlation with the starch content, while the weight loss in the range 400 – 600°C correlated with the gluten content. Finally, the so-called residue at 600°C (usually attributable to mineral content) correlated with the ash content (AACC standard method). The rheological parameters (G', G'' and tan δ) also showed a strong correlation with the analytical composition of analyzed flours. A perfect correlation was observed between the mineral content and the elastic modulus, as well as between both G' and G'' and the starch content. As the resilience of dough samples strongly depends on the relative amount of gliadins and glutenins, a strong correlation between the Gli/Glu ratio and tan δ was also found