Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

The aim of this study was to determine the capability of GlutoPeak test for discrimination of wheat varieties according to their strength, as well as to assess the possibility in predicting rheological parameters and baking quality. For this purpose, 12 winter bread wheat genotypes with different quality were analyzed for protein content, wet gluten, Zeleny sedimentation (ZLN), hardness, gluten aggregation and dough rheological properties. The correlations of GlutoPeak indices with other parameters were evaluated. Moreover, Principle Component Analysis (PCA) of all data and the detailed analysis of GlutoPeak aggregation profiles of wheat varieties were performed. Obtained results exhibited that except for peak maximum time (PMT), GlutoPeak parameters had positive significant correlations with Single-Kernel Characterization System-Hardness (SKCS–H), ZLN, Farinograph water absorption capacity (FWAC), Alveograph energy (AW), bread volume (B. Volume) at 1% level and specific volume (S. Volume) mostly at 1% level. PMT had negative correlations with them at 1% level. The relation of GlutoPeak data with conventional quality indices supports the parameters used for the separation of flour according to their quality characteristics. Also, this study showed the usability of GlutoPeak test for prediction of baking properties of flours. [Display omitted] •Significant correlations between GlutoPeak parameters and conventional quality indices of bread wheat flour were observed.•The possibility of using GlutoPeak test values for the prediction of baking properties of bread wheat was determined.•The genotypes having stronger gluten reached higher peak values (BEM) in a short time (PMT).•Wheat flours can be discriminated according to their quality by using GlutoPeak test.