Relationships between gluten content and grinding properties of wheat (a short communication)
 
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1
Institut National de la Recherche Agronomique, I.N.R.A., P.O. Box 71627, 44316 Nantes cedex 03, France
2
Department of Machine Operation in Food Industry, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Acceptance date: 1998-04-27
 
Int. Agrophys. 1999, 13(3): 397–399
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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 mm and a second mode between 28 and 34 mm. 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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