ارزيابي و مقايسه كيفيت گلوتن آردهاي تجاري ايران با استفاده از روشهاي آلويوگراف و فارينوگراف

The Assessment and Comparison of the Quality of Iranian Commercial Flours Glutens by Alveograph and Farinograph Methods

By considering the importance of wheat gluten worldwide, gluten is evaluated by several methods which the choice of assessment might be influenced by several factors such as country, wheat classification and intended application. The application of Alveogarph is a new method as compared to other routine assessment methods for testing flours quality .In this project the quality of gluten from four different kinds of wheat flour with different extraction rates were assessed by application of Alveograph and Farinograph methods and the results were compared. It was concluded that W, L, Ie and G paremeters of Alveograph method decreased in flours with extraction rate of 64%, 82%, 90% and 93% respectively. The P parameter in flour with extraction rate of 93% which contains more bran than others was higher. On the basis of Farinograph parameters, in flour with extraction rate of 64%, the stability time was higher and water absorption and degree of softening (after 10, 12 min) were lower and in flours containing higher amounts of bran these parameters acted differently.