In the baking industry, a difficult task is to keep the quality perceived by the consumer as constant as possible, given the inner variability of flour, e.g. due to different wheat mixtures, harvesting time, etc. Here, we evaluated the influence of flour batches properties on bread quality, considering an industrial bread making process. In particular, flour composition in terms of protein fractions (gliadins, glutenins) has been determined by means of RP-HPLC, to assess the inter- and intra-batch variability of flour mixtures deliveries at a baking plant. Multivariate data analysis allowed evaluation of correlation between flour protein composition and technological properties. A great variability within different deliveries of a same flour batch emerged, as well as a considerable seasonal variability. Correlation models among protein sub-fractions, technological properties and bread quality are difficult to establish; however, the role of the protein profile on flour behaviour in bread making could be highlighted.

RP-HPLC and Chemometrics for wheat flour protein characterization in an industrial bread-making process monitoring context / LI VIGNI, Mario; Baschieri, Carlo; Marchetti, Andrea; Cocchi, Marina. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 139:1-4(2013), pp. 553-562. [10.1016/j.foodchem.2013.01.085]

RP-HPLC and Chemometrics for wheat flour protein characterization in an industrial bread-making process monitoring context

LI VIGNI, Mario;BASCHIERI, CARLO;MARCHETTI, Andrea;COCCHI, Marina
2013

Abstract

In the baking industry, a difficult task is to keep the quality perceived by the consumer as constant as possible, given the inner variability of flour, e.g. due to different wheat mixtures, harvesting time, etc. Here, we evaluated the influence of flour batches properties on bread quality, considering an industrial bread making process. In particular, flour composition in terms of protein fractions (gliadins, glutenins) has been determined by means of RP-HPLC, to assess the inter- and intra-batch variability of flour mixtures deliveries at a baking plant. Multivariate data analysis allowed evaluation of correlation between flour protein composition and technological properties. A great variability within different deliveries of a same flour batch emerged, as well as a considerable seasonal variability. Correlation models among protein sub-fractions, technological properties and bread quality are difficult to establish; however, the role of the protein profile on flour behaviour in bread making could be highlighted.
2013
139
1-4
553
562
RP-HPLC and Chemometrics for wheat flour protein characterization in an industrial bread-making process monitoring context / LI VIGNI, Mario; Baschieri, Carlo; Marchetti, Andrea; Cocchi, Marina. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 139:1-4(2013), pp. 553-562. [10.1016/j.foodchem.2013.01.085]
LI VIGNI, Mario; Baschieri, Carlo; Marchetti, Andrea; Cocchi, Marina
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/925890
Citazioni
  • ???jsp.display-item.citation.pmc??? 4
  • Scopus 17
  • ???jsp.display-item.citation.isi??? 12
social impact