Comparison of alveohraph and extensigraph properties of winter wheat samples

Abstract

The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of the baking behavior under realistic conditions. In our study, we compared the extensigraph and alveograph parameters of 87 flour samples. The results showed that the alveograph parameters were different from the extensigraph parameters. The classification of wheat varieties was different, and the order of varieties, as well. The alveograph properties were affected by other factors than the extensigraph properties, except the W value. The two rheological tests did not give similar results, therefor neither test are replaceable.

Physicochemical characteristics and flourgraph properties of wheat varieties (Triticum aestivum L.) used in flat bread (Gaziantep pita)

“…The extensograph has proved useful in the classification and assessment of flours on the basis of physical dough properties (in particular, flour strength) for both quality control and applied and basic research application (Boros et al, 2009;Dizlek & Ozer, 2017a). In the study of Iancu, Ognean, Haubelt, and Jȃşcanu (2010), the Brabender extensograph and Haubelt Flourgraph E7 were compared and they demonstrated that the equipment used can give values that similarly characterize the behavior of dough, if the same method of determination is used.…”

“…The genotopic effect and the environmental conditions such as climate and soil and growing techniques have crucial effects on the physical, chemical and technological properties of wheat that make up quality (Barutcular et al, 2016;Otteson, Merqoum, & Ransom, 2008;Peterson, Graybosch, Baenziger, & Grombacher, 1992). There are numerous studies on bread wheat varieties and their properties (Aydoğan et al, 2013;Boros, Tarján, Mars, Borbély, & Győri, 2009;Çağlar, Karaoğlu, Bulut, Kotancılar, & Öztürk, 2011;Çağlar, Öztürk, & Bulut, S., 2006;Channa, Ghangro, Sheikh, & Nizamani, 2015;Dizlek & Ozer, 2016, 2017bÜnal, Olçay, & Özer, 1996). As wheat varieties used in flat type of bread are different from bread wheat varieties generally used, there is a limited number of studies about wheat varieties used in flat type bread.…”

Effect of the glutenin genes on quality parameters in common wheat

“…The alveograph is accepted as one of the important tests in the assessment of the quality characteristics of wheat flour and it has previously been used in various countries (Khattak et al, 1974;Bettge et al, 1989;Indrani et al, 2007;Boros et al, 2009;Codina et al, 2011;Mironeasa and Codina, 2013). It was also suggested for breeding studies in Turkey (Kaya and Şahin, 2015).…”

Properties of Flour used in Flat Bread (Gaziantep pita) Production

“…In Turkey, flour used in bread making is obtained by milling of many bread wheat varieties like Tosunbey, Seval, Eser, Kenanbey, Gün 91, İkizce 96, Bayraktar 2000, Demir 2000, Zencirci 2002. There are numerous studies on bread wheat varieties and their properties (Aydoğan et al, 2012;, Boros et al, 2009, Boz et al, 2012, Channa et al, 2015, Çağlar et al, 2011, Dikici et al, 2006, Ercan and Seçkin, 1989, Mirahmetoğlu et al, 2007, Ünal et al, 1996. However, there is a limited number of studies for flour used in Gaziantep pita bread (Pekmez, 2018).…”