Título:	GlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.
Autor:	MIRANDA, M. Z. de TATSCH, P. O. FRONZA, V. SOARES SOBRINHO, J.
Afiliación:	MARTHA ZAVARIZ DE MIRANDA, CNPT PIHETRA OLIVEIRA TATSCH, CNPT VANOLI FRONZA, CNPT JOAQUIM SOARES SOBRINHO, CNPT.
Año:	2021
Referencia:	In: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts... Viena: International Association for Cereal Science and Technology, 2021.
Descripción:	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
Palabras clave:	T aestivum Gluten aggregation Wheat quality Baking test Agregação do glúten Reologia Qualidade de trigo Teste de panificação
Notas:	ICBC2021; Session 2 Analytical methods for quality determination; Poster.
Tipo de Material:	Folders
Acceso:	openAccess
Aparece en las colecciones:	Outras publicações (CNPT)