Role of Rheology in Determining Wheat Gluten Quality

摘要

The Grain Inspection, Packers and Stockyards Administration's (GIPSA) Federal Grain Inspection Service (FGIS) is evaluating dough strength as an important functional property for wheat end-use quality. An international methods survey by US Wheat Associates indicated that the three most used methods for wheat quality evaluation were the Farinograph, Alveograph, and Glutomatic methods. In general, these are standardized AACC and ICC methods that have been applied worldwide to evaluate dough properties.However, with the introduction of different size mixers for the Farinograph, it is important to understand their effect on the accuracy and reproducibility of the method. Although end-use quality criteria vary from country to country, almost all involverheological characterization of dough. The amount and water binding properties of the wheat gluten play a critical role in determining the rheological properties of dough. These properties are often adjusted using vital wheat gluten or appropriate wheatflour in the developed countries. Other methods being used worldwide include the Mixograph, Extensigraph, Consistograph, and the Glutograph E. FGIS is working with its customers in the grain industry in developing and standardizing methods for the end-use quality evaluation of wheat.