Investigation of the efficiency of different methods used in GlutoPeak instrument in evaluation of gluten quality

The quality of gluten proteins of wheat flour determines the viscoelastic properties of the dough. Many physico-chemical tests and dough rheological testing devices (such as the farinograph, alveograph, mixograph, and mixolab) are used to estimate the gluten quality of flour. With the GlutoPeak device developed in recent years, gluten quality (aggregation properties) can be determined in a small sample, in a short time, in a controlled environment (temperature, mixing speed), and in different types of flour. Currently, 3 methods (standard method and 2 1, SMD1, SMD2, and rapid flour control method, RFM) are used in the GlutoPeak device. In this study, the effectiveness of these methods in gluten quality assessment was evaluated using three different gluten strengths (strong, medium, and weak) and two flour types (refined white flour and whole wheat flour). The relationships between the parameters of GlutoPeak methods and commonly used physicochemical and rheological methods were determined. A significant correlation was found between GlutoPeak parameters and alveograph, farinograph, mixolab, mixograph, and glutograph parameters. Multiple regression equations were developed to predict mixolab stability and C2 values, farinograph stability and development time, alveograph extensibility and energy with SMD1 and miksolab C2, farinograph stability, mixograph peak total area with SMD2, and alveograph gluten balance and miksolab stability with HUKM parameters. The developed equations, it will be possible to accurately evaluate the GlutoPeak methods and parameters.