GlutoPeak as a tool in the quality assessment of soft wheat flour

This study aimed to modify and implement the GlutoPeak method to assess the gluten network formation in soft wheat flour used in wafer production. The effects of flour-to-solvent ratio, mixing speed, and temperature on the repeatability of the test were examined. The correlation between the optimized GlutoPeak method and the solvent retention capacity (SRC) values of 63 soft wheat flour blends was also investigated, compared to traditional rheological parameters. The optimal settings were 8.5 g flour, 9.5 g 20 g/L NaCl, 1900 rpm, and 36 °C, as recommended for flours with low protein content. Samples can be differentiated by processing quality using their aggregation properties. GlutoPeak peak maximum time (PMT), maximum torque (MT), and peak area (PA) demonstrated correlations ( p < 0.001) with protein and wet gluten contents. Soft wheat flours with high alveograph parameters W (deformation energy), P (dough tenacity), and curve configuration ratio (P/L) exhibited higher PMT and PA values. The SRC gluten-performance index (GPI) was independent of both conventional rheological and gluten network formation properties. PMT values of 360 seconds and PA of 4100 AU were proposed as thresholds for soft wheat flours used for wafer batter. The improved GlutoPeak provides a basis for future research linking GlutoPeak parameters directly to end-product quality. • The improved GlutoPeak method for assessing gluten formation of soft wheat flour was obtained. • The GlutoPeak test may support rapid evaluation of soft wheat flour quality. • GlutoPeak parameters strongly correlated with conventional rheological properties. • The gluten-performance index was independent of rheological and GlutoPeak parameters. • Soft wheat flour blends can be differentiated using their aggregation properties.