Physicochemical and tecnological characterization of argentine wheat

GT PEREZ; E BASSI; PD RIBOTTA; A AGUIRRE

Mar del Plata, Argentina

Congreso; 7th International Wheat ConferenceGA; 2005

Nine commercial cultivars of wheat from Argentine were analyzed to evaluate the non-traditional methodologies of flour quality: Solvent Retention Capacity method (SRC) (method 56-11, AACC 2000) and rheological parameters as measured by texturometer (TAXT2i Texture Analyzer). The relationships between protein and glutenin content, wet gluten, SDS-Sedimentation Index (SDS-SI), SRC, Chopin alveograph parameters, dough inflation system and gluten micro-extension (from TAXT2i Texture Analyzer) of different flours were assessed. Besides glutenin electrophoretic profile were analyzed by SDS-PAGE. The protein content of flour varied from 9.0 to 13.7 % and glutenin content values were comprised between 4.0 and 7.9 %, both parameters showed strong correlation. SDS-PAGE profile of glutenin had slightly differences in molecular mass region comprised between 90000 and 60000. As was expected, alveograph parameters were correlated with glutenin and gluten content. The SRC parameters water, sucrose and carbonate correlated between them and with damaged starch content and AWRC, but neither of them correlated with lactic SRC. It was found strong correlations between SRC lactic and SDS-SI, glutenin content, wet gluten and W demonstrating that lactic SRC was a good indicator of protein amount and protein quality. Chopin alveograph with dough inflation system and gluten micro-extension parameters (from TAXT2i Texture Analyzer) showed some correlations. Gluten micro-extension were correlated with sucrose, water and carbonate SRC, AWRC, SDS-SI, protein and glutenin content. In the present investigation SRC values and rheological parameters as measured by texturometer showed some predicting properties of traditional measurements of flour quality. The results showed that the development of new analytical techniques could be useful tool to understand the functionality of flours, and these new techniques will be helpfully to develop the relationship among research, development and production areas.