Relationships between gluten content and grinding properties of wheat (a short communication)
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| Authors: | F. Le Deschault de Monredon1, J. Laskowski2, M. Devaux1 1Institut National de la Recherche Agronomique, I.N.R.A., BP 1627,44316 Nantes Cedex 03, France 2Department of Machine Operation in Food Industry, University of Agriculture, Doświadczalna 44 20-236 Lublin, Poland |
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| Abstract : | Abstract. In 14 wheat samples from mixed varieties, the wet gluten content was significantly correlated with grinding energy and particle size of flours. The particle size distributions were bimodal with a main mode between 570 and 690 fim and a second mode between 28 and 34 /im. The main mode was higher for samples with a high gluten content. Conversely, samples with a low gluten content exhibited a higher second mode. A grinding ability index calculated as the quotient of specific grinding energy to specific surface was highly correlated with the gluten content (r=0.90). |
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| Keywords : | wheat, gluten, hardness, particle size | ||||||||
| Language : | English | ||||||||
