TY - JOUR
T1 - GlutoPeak profile analysis for wheat classification
T2 - Skipping the refinement process
AU - Malegori, Cristina
AU - Grassi, Silvia
AU - Ohm, Jae Bom
AU - Anderson, James
AU - Marti, Alessandra
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/1
Y1 - 2018/1
N2 - 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 it 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.
AB - 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 it 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.
KW - Farinographic stability
KW - GlutoPeak test
KW - K-Nearest Neighbours classification
KW - Principal component Analysis
KW - Whole grain flour
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U2 - 10.1016/j.jcs.2017.09.005
DO - 10.1016/j.jcs.2017.09.005
M3 - Article
AN - SCOPUS:85032858721
SN - 0733-5210
VL - 79
SP - 73
EP - 79
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -