01382nam a2200265 a 450000100080000000500110000800800410001910000220006024501480008226001770023050000780040752003990048565000130088465300270089765300160092465300230094065300230096365300130098665300150099965300270101465300180104170000180105970000150107770000240109221318212021-05-18       2021    bl uuuu     u0uu1 u    #d1 aMIRANDA, M. Z. de  aGlutoPeak test for prediction of wheat technological quality and baking performance of Brazilian tropical wheat samples.h[electronic resource]  aIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts... Viena: International Association for Cereal Science and Technologyc2021  aICBC2021; Session 2 Analytical methods for quality determination; Poster.  aGlutoPeak method has been proposed as an alternative method for evaluating wheat and as a tool to predict the baking quality of flour, by measuring the gluten aggregation (rapid and flour saving). The wheat cultivated in the central Brazil region (tropical wheat), where the Cerrado biome is predominant, is characterized by its good performance for baking (high gluten strength and stability).  aRheology  aAgregação do glúten  aBaking test  aGluten aggregation  aQualidade de trigo  aReologia  aT aestivum  aTeste de panificação  aWheat quality1 aTATSCH, P. O.1 aFRONZA, V.1 aSOARES SOBRINHO, J.