Título:	Relationship between the rheological parameters, alveograph elasticity index, and farinograph stability in the assessment of wheat quality.
Autoria:	GUARIENTI, E. M. MIRANDA, M. Z. de DALMAGO, G. A. GOUVEA, J. A. de
Afiliação:	ELIANA MARIA GUARIENTI, CNPT; MARTHA ZAVARIZ DE MIRANDA, CNPT; GENEI ANTONIO DALMAGO, CNPT; JORGE ALBERTO DE GOUVEA, CNPT.
Ano de publicação:	2026
Referência:	Food Science and Technology, v. 46, e603, 2026.
Conteúdo:	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 timeconsuming. 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. Spearmanis 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.
Thesagro:	Triticum Aestivum Farinha de Trigo
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPT)