Use of the Glutograph Instrument in Durum Wheat Quality Evaluation

Wheat proteins especially the gluten proteins are the primary determinant of rheological properties and quality differences. The major objective of this study was to use the glutograph, a less used rheological instrument for evaluating quality differences of durum wheats. A positive and significant relationship was obtained between the stretching (strength) parameter of the glutograph and the following parameters: Dough Development Time (DDT) and Stability (ST) of the farinograph, Peak Time (PT) of the mixograph, the height of the curve of the alveograph and the resistance to extension of the extensograph. The relaxation parameter of the glutograph was highly correlated with Mixing Tolerance Index (MTI) of the farinograph for durum wheat samples. The glutograph appears to show good promise for quality evaluation of semolina samples for assessing dough strength among cultivars. The better pasta processing operating parameters during extrusion and quality evaluation characteristics were obtained with spaghetti made from strong gluten cultivars than those of spaghetti made from weak gluten cultivar of durum wheats.