Relationship between wheat flour properties and french bread char- acteristics using principal component analysis

Autores
Gallardo, Anabella Elisabet; Sanchez, Hugo Diego; Osella, Carlos Alberto
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties of Argentine commercial wheats (Triticum aestivum L.) were studied. Physical and chemical determinations were performed on grains and then milled to obtain experimental flours. The rheological behaviour of flours was analysed through the alveographic and farinographic parameters and the technological characteristics through the French bread making. Principal component analysis was used as a statistical tool. The three principal components used can explain 78.4% of the variability of the original data extracted. Through the found results a certain association between alveographic and farinograph parameters was obtained, but were not found a close relationship between these physical properties with the specific volume of bread. So the PCA seem not to be an optimal tool to predict the quality of French bread from the properties of wheat flour. Nevertheless, the baking test appears as the more accurate tool to assess globally the parameters that determine the quality of flour.
Fil: Gallardo, Anabella Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sanchez, Hugo Diego. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Baking
Wheat Flour
Principal Component Analysis
French Bread
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/45693
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Relationship between wheat flour properties and french bread char- acteristics using principal component analysisGallardo, Anabella ElisabetSanchez, Hugo DiegoOsella, Carlos AlbertoBakingWheat FlourPrincipal Component AnalysisFrench Breadhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties of Argentine commercial wheats (Triticum aestivum L.) were studied. Physical and chemical determinations were performed on grains and then milled to obtain experimental flours. The rheological behaviour of flours was analysed through the alveographic and farinographic parameters and the technological characteristics through the French bread making. Principal component analysis was used as a statistical tool. The three principal components used can explain 78.4% of the variability of the original data extracted. Through the found results a certain association between alveographic and farinograph parameters was obtained, but were not found a close relationship between these physical properties with the specific volume of bread. So the PCA seem not to be an optimal tool to predict the quality of French bread from the properties of wheat flour. Nevertheless, the baking test appears as the more accurate tool to assess globally the parameters that determine the quality of flour.Fil: Gallardo, Anabella Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Sanchez, Hugo Diego. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaResearch Journal Biotechnology2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/45693Gallardo, Anabella Elisabet; Sanchez, Hugo Diego; Osella, Carlos Alberto; Relationship between wheat flour properties and french bread char- acteristics using principal component analysis; Research Journal Biotechnology; Research Journal Of Biotechnology; 2; 2; 4-2015; 37-440973-6263CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:11:38Zoai:ri.conicet.gov.ar:11336/45693instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:11:39.219CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
title Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
spellingShingle Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
Gallardo, Anabella Elisabet
Baking
Wheat Flour
Principal Component Analysis
French Bread
title_short Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
title_full Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
title_fullStr Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
title_full_unstemmed Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
title_sort Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
dc.creator.none.fl_str_mv Gallardo, Anabella Elisabet
Sanchez, Hugo Diego
Osella, Carlos Alberto
author Gallardo, Anabella Elisabet
author_facet Gallardo, Anabella Elisabet
Sanchez, Hugo Diego
Osella, Carlos Alberto
author_role author
author2 Sanchez, Hugo Diego
Osella, Carlos Alberto
author2_role author
author
dc.subject.none.fl_str_mv Baking
Wheat Flour
Principal Component Analysis
French Bread
topic Baking
Wheat Flour
Principal Component Analysis
French Bread
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties of Argentine commercial wheats (Triticum aestivum L.) were studied. Physical and chemical determinations were performed on grains and then milled to obtain experimental flours. The rheological behaviour of flours was analysed through the alveographic and farinographic parameters and the technological characteristics through the French bread making. Principal component analysis was used as a statistical tool. The three principal components used can explain 78.4% of the variability of the original data extracted. Through the found results a certain association between alveographic and farinograph parameters was obtained, but were not found a close relationship between these physical properties with the specific volume of bread. So the PCA seem not to be an optimal tool to predict the quality of French bread from the properties of wheat flour. Nevertheless, the baking test appears as the more accurate tool to assess globally the parameters that determine the quality of flour.
Fil: Gallardo, Anabella Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sanchez, Hugo Diego. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties of Argentine commercial wheats (Triticum aestivum L.) were studied. Physical and chemical determinations were performed on grains and then milled to obtain experimental flours. The rheological behaviour of flours was analysed through the alveographic and farinographic parameters and the technological characteristics through the French bread making. Principal component analysis was used as a statistical tool. The three principal components used can explain 78.4% of the variability of the original data extracted. Through the found results a certain association between alveographic and farinograph parameters was obtained, but were not found a close relationship between these physical properties with the specific volume of bread. So the PCA seem not to be an optimal tool to predict the quality of French bread from the properties of wheat flour. Nevertheless, the baking test appears as the more accurate tool to assess globally the parameters that determine the quality of flour.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/45693
Gallardo, Anabella Elisabet; Sanchez, Hugo Diego; Osella, Carlos Alberto; Relationship between wheat flour properties and french bread char- acteristics using principal component analysis; Research Journal Biotechnology; Research Journal Of Biotechnology; 2; 2; 4-2015; 37-44
0973-6263
CONICET Digital
CONICET
url http://hdl.handle.net/11336/45693
identifier_str_mv Gallardo, Anabella Elisabet; Sanchez, Hugo Diego; Osella, Carlos Alberto; Relationship between wheat flour properties and french bread char- acteristics using principal component analysis; Research Journal Biotechnology; Research Journal Of Biotechnology; 2; 2; 4-2015; 37-44
0973-6263
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Research Journal Biotechnology
publisher.none.fl_str_mv Research Journal Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980599476781056
score 12.993085

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