Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131821
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dc.contributor.authorMIRANDA, M. Z. de
dc.contributor.authorTATSCH, P. O.
dc.contributor.authorFRONZA, V.
dc.contributor.authorSOARES SOBRINHO, J.
dc.date.accessioned2021-05-14T18:31:06Z-
dc.date.available2021-05-14T18:31:06Z-
dc.date.created2021-05-14
dc.date.issued2021
dc.identifier.citationIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts... Viena: International Association for Cereal Science and Technology, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1131821-
dc.descriptionGlutoPeak 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).
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectT aestivum
dc.subjectGluten aggregation
dc.subjectWheat quality
dc.subjectBaking test
dc.subjectAgregação do glúten
dc.subjectReologia
dc.subjectQualidade de trigo
dc.subjectTeste de panificação
dc.titleGlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.
dc.typeFolders
dc.subject.nalthesaurusRheology
dc.description.notesICBC2021; Session 2 Analytical methods for quality determination; Poster.eng
riaa.ainfo.id1131821
riaa.ainfo.lastupdate2021-05-14
dc.contributor.institutionMARTHA ZAVARIZ DE MIRANDA, CNPT
dc.contributor.institutionPIHETRA OLIVEIRA TATSCH, CNPTeng
dc.contributor.institutionVANOLI FRONZA, CNPTeng
dc.contributor.institutionJOAQUIM SOARES SOBRINHO, CNPT.eng
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