A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

Autores
Colombo, Andrés; Pérez, G.T.; Ribotta, Pablo Daniel; León, A.E.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.
Fil: Colombo, Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Pérez, G.T.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: León, A.E.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Materia
Breadmaking
Cookie
Test prediction
Wheat
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/240862
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie productionColombo, AndrésPérez, G.T.Ribotta, Pablo DanielLeón, A.E.BreadmakingCookieTest predictionWheathttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.Fil: Colombo, Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaFil: Pérez, G.T.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: León, A.E.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2008-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/240862Colombo, Andrés; Pérez, G.T.; Ribotta, Pablo Daniel; León, A.E.; A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 48; 3; 12-2008; 775-7800733-5210CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2008.05.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0733521008000933info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:47Zoai:ri.conicet.gov.ar:11336/240862instacron: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:34982025-09-29 10:42:47.804CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
title A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
spellingShingle A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
Colombo, Andrés
Breadmaking
Cookie
Test prediction
Wheat
title_short A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
title_full A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
title_fullStr A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
title_full_unstemmed A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
title_sort A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
dc.creator.none.fl_str_mv Colombo, Andrés
Pérez, G.T.
Ribotta, Pablo Daniel
León, A.E.
author Colombo, Andrés
author_facet Colombo, Andrés
Pérez, G.T.
Ribotta, Pablo Daniel
León, A.E.
author_role author
author2 Pérez, G.T.
Ribotta, Pablo Daniel
León, A.E.
author2_role author
author
author
dc.subject.none.fl_str_mv Breadmaking
Cookie
Test prediction
Wheat
topic Breadmaking
Cookie
Test prediction
Wheat
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.
Fil: Colombo, Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Pérez, G.T.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: León, A.E.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
description Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
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/11336/240862
Colombo, Andrés; Pérez, G.T.; Ribotta, Pablo Daniel; León, A.E.; A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 48; 3; 12-2008; 775-780
0733-5210
CONICET Digital
CONICET
url http://hdl.handle.net/11336/240862
identifier_str_mv Colombo, Andrés; Pérez, G.T.; Ribotta, Pablo Daniel; León, A.E.; A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 48; 3; 12-2008; 775-780
0733-5210
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2008.05.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0733521008000933
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
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
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score 13.070432

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