| Author | Message | ||
     Francesco Davini (franz) Junior Member Username: franz Post Number: 7 Registered: 2-2009 |
Dear Manoj, I am not such an expert on flour analysis and technology, but I know that gluten only forms in a dough and is not present as such in kernels or flour. Factors affecting the developement and quality of gluten in dough are many. Some are originated in the kernel material itself, but some are exogenous, such as heat treatments or milling conditions. As far as I know it is relatively easy to estimate the amount of developable gluten on kernels or flour by NIR spectroscopy, while its strenght is very difficult to predict with reasonable accuracy. Specifically for the needs of breeders an instrument has been recently introduced that performs farinographic analysis on 4 grams of flour. If you like to receive information about this instrument, please contact me. Best regards, Francesco Davini | ||
| venkatarman (venkynir) Senior Member Username: venkynir Post Number: 105 Registered: 3-2004 |
Dear Manoj ; I have read few papers in Gluten realtions with NIRS. If you know the gluten strength by inferential method and you have pre-processed spectra we can identify contributed index through SPA.Can you place you data in Excel in work groups. | ||
| Manoj Dinesh Oak (manojoak) New member Username: manojoak Post Number: 5 Registered: 7-2007 |
Dear Members, I scanned around 56 durum wheats (three replications each) from India, which were grwon for two different years, I want to see the differences due to environment, i estimated protein and gluten strength using mixograph. Basically, I want to estimate the rheological properties of wheat flour/semolina, using NIR or NIT. So, that it can be used in early generations in wheat breeding programs. I want to identify poor and strong gluten strength varieties from NIT spectrum, how can detect the wavelength which one is useful for this kind of study. with best regards Manoj Oak |