Title:	GlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.
Authors:	MIRANDA, M. Z. de TATSCH, P. O. FRONZA, V. SOARES SOBRINHO, J.
Affiliation:	MARTHA ZAVARIZ DE MIRANDA, CNPT; PIHETRA OLIVEIRA TATSCH, CNPT; VANOLI FRONZA, CNPT; JOAQUIM SOARES SOBRINHO, CNPT.
Date Issued:	2021
Citation:	In: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts... Viena: International Association for Cereal Science and Technology, 2021.
Description:	GlutoPeak method has been proposed as an alternative method for evaluating wheat and as a tool to predict the baking quality of flour, by measuring the gluten aggregation (rapid and flour saving). The wheat cultivated in the central Brazil region (tropical wheat), where the Cerrado biome is predominant, is characterized by its good performance for baking (high gluten strength and stability).
NAL Thesaurus:	Rheology
Keywords:	T aestivum Gluten aggregation Wheat quality Baking test Agregação do glúten Reologia Qualidade de trigo Teste de panificação
Notes:	ICBC2021; Session 2 Analytical methods for quality determination; Poster.
Type of Material:	Folders
Access:	openAccess
Appears in Collections:	Folder / Folheto / Cartilha (CNPT)