Alveograph as a rheological tool to predict the quality characteristics of wheat flour

Abstract

Studies were carried out on seventeen samples of Romanian wheat flour to assess the relationship between viscoelastic parameters specific to the Alveograph method and flour analytical parameters (moisture content, wet gluten content, gluten deformation index, ash content, falling number index). Our results were included into a mathematical simulation, in order to elaborate predictive models for estimating the value of the analytical parameters of wheat flour based on Alveograph rheological characteristics. Three predictive multifactorial models were developed for wet gluten content, gluten deformation index and falling number index.