title: Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regression.
abstract: A procedure for the evaluation of the wheat flour hardness, based on capillary electrophoresis of a protein extract in an isoelectric acidic buffer, was developed. The 13 flour samples were extracted twice, and two injections of each extract were made. Separations were performed in a background electrolyte (BGE) containing 40 mM aspartic acid, 6 M urea, and 0.5% hydroxyethylcellulose at 60 degrees C. Using the normalized and corrected areas of 79 peaks and peak groups, a partial least squares regression (PLS1) model was able to predict the flour strength or dough deformation work (W) and the dough tenacity/extensibility ratio (P/L) (Alveograph parameters) with an average relative standard deviation in the predictions of +/- 3% and +/-8%, respectively. These values amounted to a +/- 6-8% and +/- 11% with multiple linear regression (MLR) and PLS1 models constructed by measuring only 12 peaks and peak group areas on the electropherograms.
authors.affiliation: Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering Giulio Natta, Milano, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Sebastiano
authors.forename: Ernesto F
authors.initials: EF
authors.lastname: Simó-Alfonso
authors.forename: Attilio
authors.initials: A
authors.lastname: Citterio
authors.forename: Guillermo
authors.initials: G
authors.lastname: Ramis-Ramos
mesh_terms: D001939:Bread; D019075:Electrophoresis, Capillary / Q000379:methods; D007202:Indicators and Reagents; D015999:Multivariate Analysis; D010940:Plant Proteins / Q000302:isolation & purification*; D012044:Regression Analysis; D014908:Triticum / Q000737:chemistry*
chemical_list: D007202:Indicators and Reagents; D010940:Plant Proteins