Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test

Marina Schopf; Katharina Anne Scherf

doi:10.1016/j.crfs.2020.11.004

Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test

Curr Res Food Sci. 2020 Dec 3:3:322-328. doi: 10.1016/j.crfs.2020.11.004. eCollection 2020 Nov.

Authors

Marina Schopf¹, Katharina Anne Scherf^{1

2}

Affiliations

¹ Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354, Freising, Germany.
² Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131, Karlsruhe, Germany.

Abstract

Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its quality is difficult to predict. The most accurate method to determine vital gluten quality is the baking experiment, but this approach is time- and labor-intensive. Therefore, the aim was to identify faster and easier ways to predict vital gluten quality. Three different approaches, the gliadin/glutenin ratio, the gluten aggregation test and the microscale extension test, were assessed for their predictive value regarding the baking performance of 46 vital gluten samples using two recipes. Hierarchical clustering classified the vital gluten samples into 23 samples with good, 15 with medium and eight with poor quality. Protein-related parameters, such as the gliadin/glutenin ratio, were not reliable to predict gluten quality, because the correlations to the bread volumes were weak. The gluten aggregation test and the microscale extension test were reliable methods to predict vital gluten quality for use in baking based on a scoring system. Both methods need less material, time and labor compared to baking experiments. Especially, maximum torque, peak maximum time, the ratio between peak30 and peak180 as well as the corresponding distance at maximum resistance to extension seem to be suitable alternatives to predict vital gluten quality.

Keywords: Baking; Gluten; GlutoPeak test; Microscale extension; Wheat.