Journal of Food, Agriculture and Environment

Vol 12, Issue 1,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Relationships of Glutograph parameters with Farinograph and wheat flour characteristics


Dumitru Zaharia 1, 2*, Ioan Danciu 1, Georgiana Gabriela Codină 3, Silvia Mironeasa 3, Costel Mironeasa 4

Recieved Date: 2013-10-01, Accepted Date: 2014-01-10


The aim of this study is to establish a relationship between the Glutograph, Farinograph and some physical and chemical quality parameters (moisture, wet gluten, gluten index, gluten deformation index, protein, ash and Falling Number) values. Principal component analysis (PCA) was used to reduce the dimensionality of the large data set and indicated a few significant parameters that were responsible for most of the variation in Glutograph parameters. Two principle components explain 97.48% of the total variance for all the data sets. A significant correlation was obtained between gluten deformation index (GDI), gluten index (GI) and Glutograph parameters’ values and between FN index and degree of softening (SDg) values. The relaxation (RXT) parameter of the Glutograph showed positive correlations with Farinograph parameter degree of softening (SDg), and negative correlations with stability (ST) and dough development time (DT). Glutograph stretch (STR) parameter was positively correlated with stability (ST) and dough development time (DT), and negatively with degree of softening (SDg). The best correlations were included into a mathematical simulation and were obtained elaborate predictive models which estimate the value of the Glutograph parameters as function of analytical characteristics of wheat flour: gluten deformation index, wet gluten and protein content. Linear regression models obtained by applying standard multiple regression method gave multiple regression coefficients with R2 adjusted = 0.60% for stretch and R2 adjusted = 0.56% for relaxation, at a 95% confidence interval. This study demonstrates that the multivariate statistical methods are useful in order to get information about the relationship of Glutograph parameters with Farinograph and wheat flour characteristics.


Wheat, flour quality, dough properties, Glutograph, Farinograph, Principal Component Analysis, predictive model

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Food and Health
Pages: 33-36

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