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Predicting Farinograph Stability Of Wheat Flour With Mixograph And Glutomatic Tests, Brooke Shumate

Electronic Theses and Dissertations

Hard red spring wheat (Triticum aestivum L.; HRSW) flour is typically used to produce wheat-based foods where dough strength is a key quality component. Maintaining acceptable levels of dough strength is an important goal in the development of new HRSW cultivars. In a commercial setting, dough strength is often measured as Farinograph stability, though due to various resource constraints, stability is often predicted in breeding programs via other methods like the Mixograph. The objective of this research was to combine Glutomatic with Mixograph data to determine whether Farinograph stability predictions might be improved over the use of Mixograph data …