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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #341379

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: GlutoPeak profile analysis for wheat classification: skipping the refinement process

Author
item Malegori, Cristina - University Of Milan
item Grassi, Silvia - University Of Milan
item Ohm, Jae-bom
item Anderson, James - University Of Minnesota
item Marti, Allessandra - University Of Milan

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/9/2017
Publication Date: 1/1/2018
Citation: Malegori, C., Grassi, S., Ohm, J., Anderson, J., Marti, A. 2018. GlutoPeak profile analysis for wheat classification: Skipping the refinement process. Journal of Cereal Science. 79:73-79.

Interpretive Summary: The GlutoPeak test can predict wheat flour quality by measuring gluten forming properties of wheat flour in a short time, using a small amount of sample; thus has usefulness along the entire wheat delivery chain. However, no information on the suitability of this new test on whole grain flours is available. In this contest a statistical approach was used to assess the GlutoPeak test ability to predict dough quality directly from whole grain flour. GlutoPeak test was performed on both refined and whole grain flours (22 samples). Results indicated that GlutoPeak may be used to predict flour mixing stability directly on whole grain flour, thus skipping the flour refinement process. This information is expected to be very useful for rapid evaluation of wheat quality in breeding program as well as wheat milling and baking industry.

Technical Abstract: The GlutoPeak test can predict wheat flour quality by measuring gluten aggregation properties in a short time and using a small amount of sample; thus has usefulness along the entire wheat delivery chain. However, no information on the suitability of this new test on whole grain flours is available. In this contest a multivariate approach was used to assess the GlutoPeak test ability to predict dough quality directly from whole grain flour. GlutoPeak test was performed on both refined and whole grain flours (22 samples), obtaining both profiles and calculated indices, which were subjected to data exploration through Principal Component Analysis. Results suggested a trend according to farinographic stability values. Furthermore, k-Nearest Neighbours classification models were developed using the GlutoPeak profiles to predict farinographic stability, leading to average prediction ability of 81.8% for both refined and whole grain flour data. The present outcome suggests the possibility of predicting farinographic stability by GlutoPeak test directly on whole grain flour, thus skipping the refinement process.