Alveographical examinations in qualification of winter wheat flour
Pongráczné Barancsi Ágnes
Keywords: winter wheat, Copin alveograph, baking industry, W value, P/L value
We have to know what kind of new, untraditional quality parameters should be used in Hungary to satisfy both the costumers of the European Union and the export market. The ambition of importers is shown by the increased need of certain suppliers and costumers for W and P/L values of dough. The gluten examination test is a dominant part of the quality inspection of winter wheat in Hungary. It has its own reasons and traditions. If we focus innovation on the rheological characteristics, Hungary can enter the single wheat market of the EU with special Hungarian wheat and stabilised good quality. As market conditions are shaped by the costumers in both the EU and in Hungary research and innovation are often targeted to them. In Hungary, more and more laboratories are equipped with alveographs. It is important to provide correct and fast specification of the claimed parameters. We need to find more information about the alveographical parameters of winter wheat varieties and the qualification of export rate and we have to select special quality types for wheat growing.