Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131821
Title: GlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.
Authors: MIRANDA, M. Z. de
TATSCH, P. O.
FRONZA, V.
SOARES SOBRINHO, J.
Affiliation: MARTHA ZAVARIZ DE MIRANDA, CNPT
PIHETRA OLIVEIRA TATSCH, CNPT
VANOLI FRONZA, CNPT
JOAQUIM SOARES SOBRINHO, CNPT.
Date Issued: 2021
Citation: In: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts... Viena: International Association for Cereal Science and Technology, 2021.
Description: GlutoPeak 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).
NAL Thesaurus: Rheology
Keywords: T aestivum
Gluten aggregation
Wheat quality
Baking test
Agregação do glúten
Reologia
Qualidade de trigo
Teste de panificação
Language: Ingles
Notes: ICBC2021; Session 2 Analytical methods for quality determination; Poster.
Type of Material: Folders
Access: openAccess
Appears in Collections:Outras publicações (CNPT)

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