AACC International 2012 Meeting Abstract - Development of an innovative way to assess durum wheat sample using 6 quality indexes

Poster Presentation Abstract

18-P

Development of an innovative way to assess durum wheat sample using 6 quality indexes
A. DUBAT (1), S. Moscaritolo (2), L. Simar (1), M. D’Egidio (2)
(1) CHOPIN Technologies, Villeneuve la Garenne, France; (2) Agricultural Research Council – Cereal Quality Research Unit, Rome, Italy

The Profiler tool gives a comprehensive interpretation (in hexagon graph) of the raw curves from the Mixolab using the device standard protocol. The obtained Profile corresponds to the conversion of the raw curve measured by the machine into 6 indexes (water absorption, mixing properties, gluten strength, maximum viscosity, amylase activity and retrogradation) ranked from 0 to 9. The common wheat flour (Triticum aestivum), is the most cultivated variety the in the world and many profiles are available. However, there is much less information on durum wheat flour (Triticum durum). The aim of this study is to study if the tool is applicable to durum wheat and, if possible, to create a specific Profiler tool adapted for testing durum wheat flour. 477 samples of durum flour samples were analyzed by the Agricultural Research Council using the standard protocol (AACC 54-60.01) for a complete flour characterization (protein, starch and enzyme activity). Results have been statistically analyzed by CHOPIN Technologies. To create a Durum Profiler, the samples were selected in order to express a wide variation in quality. For example, water absorption ranged from 51.5 to 61.4%. Concerning protein weakening, the observed range was 0.32-0.62Nm. The parameter characteristic of starch gelatinization varied between 1.37Nm and 2.29Nm. The 477 standard curves obtained were then exported to a spreadsheet and divided in 5 parts to individually quantify every steps of the test (Mixing, first part of eating, end of heating, heat stability and cooling). For each part we determined characteristic parameters (up to 4) best describing the dough behavior. Every parameter distributions was then statistically studied using Minitab15 software. For every parameter, the sample set was divided into 11 classes with upper and lower limits allowing to have the same number of samples in each class and give them a ranking from 0 to 9. This research allowed us to develop a specific Profiler tool adapted for durum wheat testing.