GlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.

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Author(s): MIRANDA, M. Z. de; TATSCH, P. O.; FRONZA, V.; SOARES SOBRINHO, J.

Summary: GlutoPeak 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).

Publication year: 2021

Types of publication: Leaflets

Unit: Embrapa Wheat

Keywords: Agregação do glúten, Baking test, Gluten aggregation, Qualidade de trigo, Reologia, Rheology, T aestivum, Teste de panificação, Wheat quality

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