Relationship between the rheological parameters, Alveograph elasticity index, and Farinograph stability in the assessment of wheat quality
DOI:
https://doi.org/10.5327/fst.603Keywords:
Triticum aestivum L., Wheat flour, Rheology, Brazilian wheat legislationAbstract
Alveography and farinography are the most widely used rheological tests for evaluating wheat quality. The use of the elasticity index instead of stability has been suggested since not all laboratories have a farinograph. Besides, such analysis is time-consuming. The objectives of this study were to investigate the relationship between the elasticity index and stability and to verify the possibility of using the elasticity index as a predictive variable for stability. For statistical analyses, 8,037 wheat samples were selected, which participated in eight groups. Groups 1 and 2 consisted, respectively, of all samples and of samples separated by minimum values of test weight and falling number. The remaining groups were formed by samples classified by stability values defined in the Technical Regulation for Wheat. Spearman’s correlation test was used to verify the relationships between the elasticity index and stability, and a spline regression was applied for modeling these variables. Groups 1 and 2 showed the highest correlation coefficient (p = .71), indicating the presence of a monotonic relationship. A mathematical model was obtained that explains only 35% of the total variability of stability.
Downloads
References
American Association of Cereal Chemists (2010). Approved Methods of Analysis (11th Ed). Cereals & Grains Association.
Baba, R. K., Vaz, M. S. M. G., & Costa. J. (2014). Correção de dados agrometeorológicos utilizando métodos estatísticos. Revista Brasileira de Meteorologia, 29(4), 515–526. https://doi.org/10.1590/0102-778620130611
Barak, S., Mudgil, D., & Khatkar, B. S. (2013). Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT - Food Science and Technology, 51(1), 211–217. https://doi.org/10.1016/j.lwt.2012.09.011
Belitz, H.-D., & Grosch, W. (1997). Cereales y produtos derivados. In H.-D. Belitz & W. Grosch (Eds.), Química de los alimentos (pp. 537–584). Acribia.
Bosc-Bierne, L. (2025). The science behind dough elasticity. KPM Analytics. Retrieved from: https://www.kpmanalytics.com/blog/the-science-behind-dough-elasticity
Brasil (2010). Instrução normativa n. 38, de 30 de novembro de 2010. Estabelece o Regulamento Técnico do Trigo, definindo o seu padrão oficial de classificação, com os requisitos de identidade e qualidade, a amostragem, o modo de apresentação e a marcação ou rotulagem, nos aspectos referentes à classificação do produto. Diário Oficial da União.
Don, C., Lichtendonk, W. J., Plijter, J. J., Vliet, T. V., & Hamer, R. J. (2005). The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough. Journal of Cereal Science, 41(1), 69–83. https://doi.org/10.1016/j.jcs.2004.09.009
Dubois, M., Dubar, A., & Launay, B. (2008). Interpretation of alveogram. In M. Dubois, A. Dubar & B. Launay (Eds.), The alveoconsistograph handbook (pp. 33–37). AACC International.
Duyvejonck, A. E., Lagrain, B., Dornez, E., Delcour, J. A., & Courtin, C. M. (2012). Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours. LWT Food Science Technology, 47(1), 56–63. https://doi.org/10.1016/j.lwt.2012.01.002
Ferreira, D. F. (2011). Sisvar: a computer statistical analysis system. Ciência e Agrotecnologia, 35(6), 1039–1042. https://doi.org/10.1590/S1413-70542011000600001
Guarienti, E. M., & Miranda, M. Z. (2004). Determinação da germinação pré-colheita em trigo. In G. R. Cunha & J. L. F. Pires (Eds.), Germinação pré-colheita em trigo (pp. 291–308). Embrapa Trigo.
Jødal, A. S. S., & Larsen, K. L. (2021). Investigation of the relationships between the alveograph parameters. Scientific Reports, 11, Article 5349. https://doi.org/10.1038/s41598-021-84959-3
Kitissou, P. (1995). Un nouveau paramètre alvéographique: L´indice d´élasticité (Ie). Industries des Céreales, (92), 9–14.
Miranda, M. Z., Guarienti, E. M., Bassoi, M. C., Scheeren, P. L., Só e Silva, M., Caierão, E., & Castro, R. L. (2015). Correlação de força de glúten e índice de elasticidade com estabilidade, para genótipos de trigo da Embrapa no Paraná. In Proceedings of 8th Reunião da Comissão Brasileira de Pesquisa de Trigo e Triticale (CBPTT) and 9th Seminário Técnico do Trigo, Canela, Brasil; 9th Reunião da Comissão Brasileira de Pesquisa de Trigo e Triticale (CBPTT) and 10th Seminário Técnico do Trigo, Passo Fundo, Brasil. 1 CD-ROM.
Reunião da Comissão Brasileira de Pesquisa de Trigo e Triticale (2024). Classificação comercial de trigo. In 16th Reunião da Comissão Brasileira de Pesquisa de Trigo e Triticale, Guarapuava, Brasil.
Rezette, L., Saulnier, L., Morel, M.-H., Méléard, B., Gall, S. L., & Kansou, K. (2025). Impact of wheat flour composition on dough properties: focus on the minor components. Journal of Cereal Science, 124, Article 104233.
StatSoft (2011). Statistica: data analysis software system. Version 7. StatSoft, Inc..
Tamba-Berehoiu, R.-M., Popa, C. N., Vişan, L. V., Simion, V., Dobrinoiu, R. V., & Dănăilă-Guidea, S. M. (2018). Farinograph vs alveograph in predictive modelling of wheat flours quality. In Agriculture for Life, for Agriculture Conference Proceedings, 1(1), 586–593. https://doi.org/10.2478/alife-2018-0092
