Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality

Open access


The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.

Arazuri S., Arana J. I., Arias N., Arregui L. M., Gonzalez-Torralba J., Jaren, C., 2011. Rheological parameters determination using Near Infrared technology in whole wheat grain. Journal of food engineering, 111(1), 115-121.

Bettge A., Rubenthaler G. L., Pomeranz Y., 1989. Alveograph algorithms to predict functional properties of wheat in bread and cookie baking. Cereal Chem, 66(2), 81-86.

Campos D. T., Steffe J. F., Ng P. K., 1997. Rheological behavior of undeveloped and developed wheat dough. Cereal Chemistry, 74(4), 489-494.

Carbureanu M., 2010. A factor analysis method applied in development field. Annals-Economy Series, 1, 187-194.

Cauvain S. P., Young L. S. (Eds.), 2009. The ICC handbook of cereals, flour, dough & product testing: methods and applications. DEStech Publications, Inc., Lancaster, Pennsylvannia, 17602, U.S.A.

Clarke J. M., Clarke F. R., Ames N. P., McCaig T. N., Knox R. E.. 2000. Evaluation of predictors of quality for use in early generation selection. Durum wheat improvement in the Mediterranean region: new challenges. International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Zaragoza, 439-446.

Codină G. G., Mironeasa S., Mironeasa C., Popa C. N., Tamba-Berehoiu, R., 2012. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models. Journal of the Science of Food and Agriculture, 92(3), 638-644.

Demšar U., Harris P., Brunsdon C., Fotheringham A. S., McLoone, S., 2013. Principal component analysis on spatial data: an overview. Annals of the Association of American Geographers, 103(1), 106-128.

Duță D.E., 2017, Ovăzul cereală specială în panificație., Ed. Universitară, București.

Faridi H., Faubion J. M., 2012. Dough rheology and baked product texture. Springer Science & Business Media, New York.

Ferré L., 1995. Selection of components in principal component analysis: a comparison of methods. Computational Statistics & Data Analysis, 19(6), 669-682.

Franco D., 2013. Factor analysis and principal component analysis (Vol. 23). FrancoAngeli, Milano, Italy.

Lawless H. T., Heymann H., 2010. Data relationships and multivariate applications in Sensory evaluation of food. Springer New York.

Massimo M., Bruno de Cindio, 2009. Rheological modeling of dough formation during farinographic test, 5th International Symposium on food Rheology and Structure, 374-378, Zürich.

Moldoveanu Gh., Niculescu N.I., Mărgărit N., 1973, Cartea brutarului, Ed. Tehnică, București.

Muscalu G., Voicu G., Stefan E. M., Contribuții privind testarea caracteristicilor de frământare a aluaturilor din făina de grâu. https://www.biotehnologicreativ.ro/images/servicii/lucrarea%201.pdf, downloaded on January 29, 2018.

Nollet L. M., Toldrá F. (Eds.)., 2015. Handbook of Food Analysis, -Two Volume Set. CRC Press, New York.

Popa N. C., Tamba-Berehoiu R., Popescu S., Tamba S., 2010. Investigations on predictive modelling of the farinographic parameters. Scientific Bulletin Biotechnology, USAMV, Bucharest, Serie F, 14, 50-57.

Popa N. C., Tamba-Berhoiu R., Popescu S., Varga M., Codina G. G., 2009. Predictive model of the alveografic parameters in flours obtained from Romanian grains. Romanian Biotechnological Letters, 14(2), 4234-4242.

PopperL., Schäfer W., Freund W. (Eds.), 2006. Future of flour: A compendium of flour improvement. AgriMedia, Bucuresti.

Różyło R., Laskowski J., 2011. Predicting bread quality (bread loaf volume and crumb texture). Polish Journal of Food and Nutrition Sciences, 61(1), 61-67.

Stojceska V., Butler F., 2008. Digitization of farinogram plots and estimation of mixing stability. Journal of cereal science, 48(3), 729-733.

Stojceska V., Butler F., 2012. Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours. Trends in food science & technology, 24(1), 13-18.

Tronsmo K. M., Magnus E. M., Baardseth P., Schofield J. D., Aamodt A., FærgestadE. M., 2003. Comparison of small and large deformation rheological properties of wheat dough and gluten. Cereal Chemistry, 80(5), 587-595.

Van BockstaeleF., De Leyn I., Eeckhout M., Dewettinck K., 2008. Rheological properties of wheat flour dough and the relationship with bread volume. I. Creep - recovery measurements. Cereal Chemistry, 85(6), 753-761.

Wang J., Rosell C. M., de Barber C. B., 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food chemistry, 79(2), 221-226.

Vizitiu D., Danciu I., 2011. Evaluation of farinograph and mixolab for prediction of mixing properties of industrial wheat flour. Acta Universitatis Cibiniensis Series E: Food Technology, 15, 31-38.

Vizitiu D., Ognean M., Danciu, I., 2012. Rheological Evaluation of Some Laboratory Mills. Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 69(2).

Wikström K., Bohlin L., 1996. Multivariate Analysis as a Tool to Predict Bread Volume. Cereal Chem, 73(6), 686-690.

Wood C. C., McCarthy G., 1984. Principal component analysis of event-related potentials: Simulation studies demonstrate misallocation of variance across components. Clinical Neurophysiology, 59(3), 249-260.

*** http://www.zf.ro/zf-24/unde-trimite-romania-cerealeegipt-iordania-spania-vietnam-si-libia-sunt-abonatela-cerealele-romanesti-16894351

*** ICC no. 155 - determination of wet gluten quantity and quality.

*** ISO 3093:2009 - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.

***ISO 5530-1:2013 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph.

***ISO 27971:2015 - cereals and cereal products - Common wheat (Triticumaestivum L.) - Determination of alveograph properties of doughat constant hydration from commercial or test flours and testmilling methodology.

Journal Information


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 237 237 26
PDF Downloads 173 173 17