Use of wheat flour analytical characteristics for predicting the Simulator Mixolab measurements
简介:Abstract: - Data describing the flour analytical characteristics (wet gluten content, gluten deformation index,
falling number index, ash content, moisture content, protein content) and dough rheological parameters usin简介:Abstract: - Data describing the flour analytical characteristics (wet gluten content, gluten deformation index,
falling number index, ash content, moisture content, protein content) and dough rheological parameters using
the Mixolab device with “Simulator” protocol were analyzed by principal component analysis and multivariate
prediction models was developed. Principal component analysis (PCA) identifies that the first two
principal components account for 99.81 % of the total variance for all the data sets. Significant correlations (p <
0.05 and p < 0.01) between the analytical characteristics of wheat flour and dough rheological parameters were
found. The result of backward multiple regressions method related that protein content (PR) and gluten
deformation index (GDI) could be used to predict Simulator Mixolab parameters water absorption (CH) and
dough weakening (WE), at a 95% confidence interval.
Key-Words: - wheat flour, rheological properties, Mixolab, multivariate statistical analysis详细>