The Qualities of Albanian Soft Wheat Genotypes the Mathematical Approach

Internatonal Journal of Scence and Qualtatve Analyss 2015; 1(2): 11-17 Publshed onlne June 10, 2015 (http://www.scencepublshnggroup.com/j/jsqa) do: 10.11648/j.jsqa.20150102.11 The Qualtes of Albanan Soft Wheat Genotypes the Mathematcal Approach Artona Laze 1, *, Valentna Arap 1, Vladmr Malo 2, Janja Krstl 3, Slva Grobelnk Mlakar 3, Lato Pezo 4 1 Faculty of Botechnology and Food, Agrculture Unversty of Trana, Kamez, Trane, Albana 2 The transfer center of the Agrculture Technology, Lushnje, Albana 3 Faculty of Agrculture and Lfe Scences, Unversty of Marbor, Pvola, Slovena 4 Insttute of General and Physcal Chemstry, Unversty of Belgrade, Belgrade, Serba Emal address: artona.laze@yahoo.com (A. Laze), valarap@hotmal.com (V. Arap), vmalo2003@yahoo.com (V. Malo), janja.krstl@um.s (J. Krstl), slva.grobelnk@um.s (S. Grobelnk), latopezo@yahoo.co.uk (L. Pezo) To cte ths artcle: Artona Laze, Valentna Arap, Vladmr Malo, Janja Krstl, Slva Grobelnk Mlakar, Lato Pezo. The Qualtes of Albanan Soft Wheat Genotypes the Mathematcal Approach. Internatonal Journal of Scence and Qualtatve Analyss. Vol. 1, No. 2, 2015, pp. 11-17. do: 10.11648/j.jsqa.20150102.11 Abstract: The purpose of ths study was to evaluate some of the soft wheat genotypes cultvated n Albana, concernng the technologcal and rheologcal characterstcs of the produced dough, n regard to further cultvaton. The obtaned results for the soft lnes of wheat collected durng the summer seasons of 2013 and 2014 showed hgh contents of proten (13.36% - 17.42%), also strong water absorpton capacty (59.70%-67.40%) wth hgh values of Mxolab parameter C2 (0.24Nm 0.54Nm), thus predctng good proten qualty and very strong gelatnzaton C3 (1.42Nm 1.96Nm). Wth the excepton of genotype PZA 4, the other genotypes were characterzed by qute hgh vscosty when cold (retro gradaton) (1.54Nm 2.96Nm). The statstcal evaluaton showed that wet gluten content has a statstcally sgnfcant negatve correlaton wth Mxolab parameters C2 (r = -0.607, p 0.01), whle the stabltes of the dough showed statstcally sgnfcant correlaton wth proten content and gluten ndex (r = -0.543 and r = 0.551, respectvely). Keywords: Soft Wheat, Dough Qualty, Mxolab, Zeleny Sedmentaton, Prncpal Component Analyss 1. Introducton Wheat s the most wdely used gran n the Balkans, whch s mostly used for the producton of bread, pasta and other products. Numerous parameters lke the mllng, chemcal, bakng and rheologcal parameters of wheat nfluence dough qualty; however the cultvar type s one of the more mportant factors (Borgh et al.1997, Panozzo and Eagles, 2000, Lopez-Belldo et al.2001; Garrdo-Lestache et al.2004). Determnng the rheologcal propertes of wheat flour and dough s essental for the successful manufacturng of varous bakery products because they determne the behavor of dough durng mechancal handlng, thereby affectng the qualty of the fnshed products (Haros et al. 2006). Durng the bakng process the flour components are subjected to mechancal work and heat treatment that promote changes n ther rheologcal propertes (Bollan&Collar, 2004). Investgatons nto flour and dough characterstcs have been conducted usng tradtonal nstruments lke a Farnograph (Shuey 1972), Alveograph (Fard and Rasper 1987) and Extensograph (Rasper and Preston 1991), whch provde practcal nformaton for the bakng ndustry. The Mxolab s a relatvely new nstrument used for determnng the rheologcal qualty of dough. Durng dough processng, Mxolab measures the physcal parameters (water absorpton, dough development tme, stablty of the dough, proten network weakenng, mechancal and thermal degradaton) and the state of the starch behavor durng gelatnzaton and retro gradaton. All these parameters gve us complete characterzatons of the flours n terms of proten qualtes (Collar et al. 2007, Kahraman et al. 2008). The rheologcal and gelatnzaton propertes of wheat grown n the Unted States were evaluated usng Mxolab by Manthey et al. (2006). In ther study consderable varablty was dscovered n terms of proten qualtes and starch pastng propertes, whch ndcated that Mxolab could be used for determnng wheat qualty. Kahraman et al. (2008) and Ozturk et al. (2008) used

12 Artona Laze et al.: The Qualtes of Albanan Soft Wheat Genotypes the Mathematcal Approach Mxolab to predct the qualtes of cookes and cakes, respectvely. On the other hand, t was found that the parameters obtaned by Mxolab showed hgh correlaton between the physcochemcal, classcal rheologcal and vscoelastc parameters, lke the gluten ndex (Dapčevć et al. 2009). The objectve of ths paper was to evaluate certan new genotypes of wheat related to chemcal and rheologcal characterstcs whch are very mportant for good qualty of the fnshed product. 2. Materals and Methods 2.1. Materals The wholegran wheat flour samples were obtaned by mllng 10 lnes of soft wheat (PZA 1, PZA 2 PZA 10) on an expermental automatc mll (Frtch, Pulversette 14). The soft wheat lnes were grown durng the years 2012 2013, 2013 2014 wthn the Expermental Ddactcs Economy (E.D.E) of the Agrcultural Unversty of Trana (lattude 41 19 39 N, longtude 19 49 08 E; average alttude 89m). Each plot was planted n fve rows; the plot sze beng 5 m 1.2 m. The sol reacton was slghtly alkalne (ph = 7.80), the humus and ntrogen contents were 2.20 % and 0.15 % respectvely. 2.2. Clmatc Condtons Durng the Growth Seasons The clmatc condtons durng the experment are shown n Table 1. Average temperatures were smlar durng frst (13.5 C) and second (13.7 C) nvestgated years. In the frst year 2012-2013 the amount of precptaton (1093.7 mm) was almost twce as hgh as n the second year 2013-2014 (591.6 mm). The dfferences were manly durng the wnter perod when the plants were n hbernaton, whch dd not sgnfcantly nfluence plant growth. Table 1. Monthly and mean temperatures and monthly and cumulatve precptaton for the two growng seasons (2012-2014). Temperature/Precptaton Perod Dec Jan Feb Mar Apr May Jun Xm CT ( C) 2012-13 7.7 8.1 8.9 11.4 16.4 19.6 22.1 13.5 ( C) 2013-14 8.9 10.3 11 12.3 13.8 17.1 22.3 13.7 (mm) 2012-13 203.7 209 232.8 261 54.2 81.2 51.8 156.2 1093.7 (mm) 2013-14 11.2 127 71.8 73.6 111.8 140 56.2 84.5 591.6 CT-cumulatve precptaton, X m- means temperatures and precptaton 2.3. Chemcal Analyses Mosture content and ash were analyzed usng the AOAC (1995) methods 44-10 and 08-01, respectvely. The wet gluten and gluten ndex values for all flour samples were determned by usng the Glutamatc system (Petern Instrument AB, Stockholm, Sweden) and accordng to the AACC (2000) method 38-12.02. The total ntrogen was measured usng the Kjeldahl method (AACCI 46 30, 01) whch s converted nto proten content when multpled by the converson factor 5.7; the sedmentaton value (K-SDS) was determned accordng to Zeleny (Zeleny, 1947) and the starch content followng the Megazyme starch determnaton procedure (Megazyme Internatonal, Ireland Ltd.). All solutons, reagents and buffers were prepared as descrbed n the nstructons gven by Megazyme. For each sample the determnaton was performed on 100mg of sample. All the samples were analyzed n duplcate. 2.4. Rheologcal Propertes Rheologcal attrbuton was analyzed wth Mxolab Chopn +, whch smultaneously determnes dough characterstcs durng the process of mxng at constant temperature, as well as durng the perod of constant heatng and coolng. It measures the torque (Nm) produced my mxng the dough between the two kneadng arms (Anonymous 2005). The rheologcal propertes were measured n real-tme, thus allowng the study of rheologcal and enzymatc parameters, lke dough rheologcal characterstcs (hydraton, capacty, development tme), proten reducton, enzymatc actvty, gelatnzaton and starch gellng. The procedure followed for analyzng the mxng and pastng behavor to the Mxolab was the followng: dough weght 75.0g, mxng rate speed 80rpm, tank temperature 30 C, heatng rate 2 C/mn, total analyss tme 45 mn. 2.5. Statstcal Analyses Descrptve statstcal analyses were performed for all the obtaned results. All chemcal and physcal measurements were performed over three repettons. Pearson s correlaton between assays, the analyss of varance (ANOVA) and Prncpal Component Analyss (PCA) of the obtaned results were performed usng StatSoft Statstca 10.0 software. Sgnfcant dfferences were calculated accordng to post hoc Tukey s (HSD) test at p 0.05 sgnfcant level, 95% confdence lmt. Further, prncpal component analyss (PCA) was appled successfully to classfy and dscrmnate between the dfferent cultvars of wheat. PCA was appled wthn the results descrptors n order to characterze and dfferentate between all the varetes of wheat. In order to get a more complex observaton of the rankngs regardng wheat qualtes, standard scores (SS) were evaluated. Mn-max normalzaton s one of the more wdely used technques for comparng the varous characterstcs of complex food samples determned usng multple measurements, where samples are ranked based on the ratos of raw data and the extreme values of the used measurements. Snce the unts of the data scale from varous rheologcal, chemcal and Mxolab characterstcs are dfferent, the data n each data set should be transformed nto normalzed scores, accordng to

Internatonal Journal of Scence and Qualtatve Analyss 2015; 1(2): 11-17 13 the followng equatons (Sun and Tanumhardjo 2007) maxx x x = 1, maxx mnx n cases of the hgher, the better crtera, or maxx x x =, maxx mnx n cases of the lower, the better crtera where represents the raw data. The normalzed scores of samples for dfferent measurements when averaged provde a sngle unt less the value termed as SS, whch s a specfc combnaton of data from dfferent measurng methods wth no unt lmtaton. 3. Results and Dscusson The mosture content wthn the analyzed flour samples ranged from 10.50 % (PZA 2) to 13.57% (PZA 7) for the year 2012-2013 and from 12.21% (PZA 1) to 13.13% (PZA 2) for the year 2013-2014. The ash content was hgh, rangng from 1.39% (PZA 1) to 1.90% (PZA 9) for the year 2012-2013 and for the year 2013-2014 ths parameter ranged from 1.33% (PZA 1) to 1.84% (PZA 4) (Table 2). The mosture and ash content, wet gluten content, gluten ndex, proten and starch contents, as well as K-SDS were nfluenced by the year and the genotype. All the lnes presented durng the two years of ths study reached hgh proten contents (13.36% for PZA8 to 16.41% for PZA3 for the year 2012-2013 and 13.36 % for PZA 8 to 17.42% PZA 9 for the year 2013-2014) and generally a hgh content of wet gluten. Proten content and composton of wheat s the most mportant crtera n the determnaton of wheat qualty (Blgn et al. 2005). In addton the mportance of the proten content les n the ablty of gluten to produce dough wth the desred rheologcal propertes. The content of protens dsplayed content of proten could have been due to the (1) (2) x presence of a bran fracton (seed coat and embryo) wthn the wholegran wheat flour analyzed durng ths study. The starch content ranged from 49.50% for lne PZA 5 to 58.75% for lne PZA 1 (for the year 2012-2013) and from 53.24% (PZA 2) to 66.46% (PZA 10) for the year 2013-2014. The Gluten Index (GI) methods are relatvely new methods for determnng the gluten quanttes and qualtes n wheat (AACC 2000). The gluten GI value expresses the mass fracton of gluten remanng on a seve after automatc washng n a salt soluton and centrfugaton (Curc et al. 2001, Dowell et al., 2008). Accordng to Curc et al. 2001, 60 GI 90 provdes the optmum bread makng qualty for Central European cultvars. The Gluten ndex was the hghest n PZA 5 (94.33% 95.60%) on average for all lnes and years and the lowest n PZA 4 (23.37% 25.30%). Accordng to Curc et al. 2001, the lnes PZA 1, PZA 3, PZA 5 and PZA 10 provde optmum bread makng qualtes for two successve years. The ndces of the Gluten ndex were sgnfcantly dfferent wthn ten lnes of soft wheat, thus suggestng dfferng bakng propertes. The wheat genotype s consdered the most mportant factor nfluencng the characterstcs of gluten and consequently the value of GI (GI value) (Smc et al. 2006). In addton to GI, another mportant test used to dscrmnate between wheat genotypes based on ther gluten qualtes and proten quanttes s Zeleny sedmentaton (K- SDS sedmentaton volume) (Carter BP et al. 1999). Zeleny sedmentaton as an average for both years was the hghest n PZA 5 (50.99 ml). The bread makng qualtes of the wheat depend on the content and qualty of proten wthn the gran (Lasztty, 2003), meanng that a hgh content of proten and respectvely the amount and qualty of gluten exert a very postve effect on the volume and shape of the bread (Pomeranz, 1998). In our nvestgaton sgnfcant dfferences among cultvars and years were dentfed for sedmentaton value and gluten ndex. Those results agreed wth the fndngs of Geleta et al. 2002, who reported sgnfcant dfferences among the envronments and genotypes of wheat. Table 2. Descrptve statstcs for the physcal and chemcal attrbutes of the flours obtaned from 10 lnes of wheat. Year Parameter Mosture Ash Wet gluten Gluten ndex Proten Starch K-SDS content(%) (%) (%) (%) content (%) content (%) (ml) Average 12.58 1.61 28.94 56.75 15.00 55.60 50.40 SD 0.84 0.17 3.19 25.83 0.89 3.06 5.83 2012/2013 Mn. 10.50 1.39 23.43 23.37 13.57 49.50 42.33 Max. 13.57 1.90 33.20 94.33 16.41 58.75 61.33 Varance 0.70 0.03 10.16 667.29 0.78 9.35 34.04 Average 12.68 1.59 28.83 56.58 15.25 58.26 38.17 SD 0.29 0.16 3.76 26.04 1.55 4.85 4.68 2013/2014 Mn. 12.21 1.33 22.60 25.30 13.36 52.73 31.25 Max. 13.13 1.84 34.15 95.60 17.42 66.46 47.32 Varance 0.09 0.03 14.16 678.27 2.40 23.51 21.90 CV 1.54 1.23 1.75 0.64 0.10 9.40 2.73 Polarty - + + - + - + Polarty: + = the hgher the better crtera, - = the lower the better crtera Table 3 presents the results obtaned from the Mxolab. The wholegran wheat flour analyzed n ths study whch, due to the presence of the bran fracton (seed coat and embryo), had a hgh level of proten (table 1), was also characterzed as

14 Artona Laze et al.: The Qualtes of Albanan Soft Wheat Genotypes the Mathematcal Approach havng hgher water absorpton (WA) whch ranged from 60.6% (PZA 8) to 67.4% (PZA 9) and lower stablty, whch ranged from 3.37 mn (PZA 9) to 10.03 mn (PZA 5). The hgh hydraton capacty of the wholegran flour was also reported by Tamara Dapcevc Hadnavec et al. (2011). Table 3. Descrptve statstcs for the Mxolab characterstcs of the flour samples. Year Parameter Stablty C1 C2 C21 C3 C4 C5 Water (mn) (Nm) (Nm) (Nm) (Nm) (Nm) (Nm) Absorpton (%) Average 6.87 1.12 0.47-0.65 1.81 1.50 2.51 63.01 SD 2.12 0.04 0.04 0.07 0.08 0.12 0.35 1.87 2012/2013 Mn. 3.37 1.04 0.41-0.73 1.71 1.29 1.83 60.60 Max. 10.03 1.19 0.54-0.54 1.96 1.74 2.95 65.20 Varance 4.51 0.00 0.00 0.00 0.01 0.01 0.12 3.50 Average 5.62 1.11 0.35-0.75 1.58 1.24 2.05 64.00 SD 1.68 0.03 0.07 0.05 0.12 0.37 0.27 2.52 2013/2014 Mn. 3.40 1.06 0.24-0.85 1.42 0.24 1.54 59.70 Max. 7.77 1.14 0.46-0.66 1.77 1.52 2.43 67.40 Varance 2.81 0.00 0.00 0.00 0.01 0.14 0.07 6.36 Polarty + - - - + + + + Polarty: + = the hgher the better crtera, - = the lower the better crtera On heatng, the dough consstency decreases (C2) because of the aggregaton and denaturaton of protens (Rosell and Foegedng, 2007). The softer lnes of wheat showed hgh values of Mxolab parameter C1 (1.04Nm 1.19Nm) and C2 (0.24Nm 0.54Nm), whch predcted a good proten qualty (Banu et al.2011). Also, the dfference between Mxolab C1 and C2 values (C21) s related to gluten qualty and hgher values ndcate weaker gluten propertes. As heatng proceeded, the ncrease n vscosty and thus n the torque s the result of the starch granules swellng due to the water uptake and amylase chan leachng nto the aqueous ntergranular phase (Rosell et al. 2010). All lnes of soft wheat were characterzed by strong starch gelatnzaton (C31 44Nm 1.96Nm) and qute hgh vscosty when cold (retrogradaton) C5 (1.54Nm 2.96Nm). The physcal breakdown of the starch granules due to the mechancal shear stress and the temperature constrans caused further reducton n vscosty (C4 value) (Arendt et al. 2002). From Table 3, t can be seen that the C4 parameter decreased for PZA 4 n the year 2013-2014. Accordng to Banu et al. (2011), the C4 parameter s low for samples wth hgh α-amylase actvty. Pearson s correlaton coeffcents were calculated between the Mxolab parameters and the flour qualty characterstcs (e.g. proten, starch and gluten ndex) for a better understandng of the types propertes. Table 4 ndcates a sgnfcant postve lnear correlaton between the proten quantty and wet gluten (r = 0.519 * ). An ncrease n proten quantty resulted n an ncrease n gluten quantty n the flour. Smlar results were reported by Curc et al. (2001). On the other hand, the correlaton analyses showed that wet gluten content had a statstcally sgnfcant negatve correlaton wth Mxolab parameter C2 (r = -0.607, p 0.01), whle the stablty of the dough showed statstcally sgnfcant correlaton between the proten content and gluten ndex (r = -0.543 and r = 0.551, respectvely, p 0.05). The stablty of the dough was negatvely correlated to wet gluten and water absorpton, statstcally sgnfcant at p 0.01 level (r = - 0.565 and r = -0.617, respectvely). The proten content was postvely correlated wth water absorpton (r=0.836, p 0.01), whle the gluten ndex was negatvely correlated wth water absorpton (r = -0.552, p 0.05) (Table 4). Our results were n agreement wth the observaton of Kahraman et al. (2008) and Dapcevc et al. (2009), who ndcated a sgnfcant correlaton between the technologcal parameters and Mxolab characterstcs. Table 4. Correlaton coeffcent between Mxolab characterstcs and certan technologcal parameters. C 2 C21 C 3 C 4 C 5 Stablty Proten Gluten ndex Wet gluten Water absorpton C 1 NS NS NS NS NS NS NS NS NS NS C 2 0.900 ** 0.926 ** NS 0.534 * 0.549 * NS NS -0.607 * NS C 21 0.818 ** NS 0.528 * 0.595 ** NS NS NS NS C 3 NS 0.598 ** 0.589 ** NS NS NS NS C 4 0.512 * NS NS NS NS NS C 5 NS NS NS NS NS Stablty -0.543 * 0.551 * -0.565 ** -0.617 ** Proten NS 0.519 * 0.836 ** Gluten ndex NS -0.552 * Wet gluten NS ** Correlaton s statstcally sgnfcant at p 0.01 level, * Correlaton s statstcally sgnfcant at p 0.05 level, NS: Not sgnfcant. We calculated standard scores for technologcal characterstcs and also for the parameters obtaned by Mxolab. The technologcal characterstcs of SS are presented on abscssa and the Mxolab characterstcs are presented along the ordnate axs. Standard score analyses could be used as a reference for developng strateges for

Internatonal Journal of Scence and Qualtatve Analyss 2015; 1(2): 11-17 15 mprovng the genotype characterstcs. Scores above 0.5 stand for a hgh standard of physcal and chemcal characterstcs, as well as of Mxolab values. The best overall standard scores (SS) over the two successve years were calculated for the lne PZA 4 (0.69 for technologcal propertes scored, and 0.54 for Mxolab), whle the standard 0.65 SS of Mxolab measurements 0.60 0.55 0.50 0.45 1(3) scores for PZA7 were also above 0.5 over the two successve years (Fgure 1). The dashed lne n Fgure 1 represents the overall SS lmt of 0.5; samples located to the rght from ths lne ganed SS values above 0.5, whle samples located to the left ganed SS values below 0.5. 5(3) 6(3) The optmal 7(3) 3(3) lne 3(4) 4(4) 4(3) 1(4) 6(4) 7(4) 8(4) 10(3) 2(3) 9(3) 10(4) 2(4) 5(4) 8(3) 9(4) 0.40 0.2 0.3 0.4 0.5 0.6 0.7 SS of technologcal characterstcs Fgure 1. Standard Scores (SS) of technologcal characterstcs vs. Standard Scores (SS) of Mxolab measurements for Albanan wheat lnes. The numbers between 1 and 10 represent the wheat lnes PZA 1-10 and the numbers between the brackets represent the seasons: 3 for 2012-2013 and 4 for 2013-2014. The PCA allows a consderable reducton n the number of varables and the detecton of structure n the relatonshp between measurng parameters and dfferent lnes of wheat that gve complmentary nformaton. The number of factors retaned n the model for proper classfcaton of expermentl Factor 2: 20.92% 3 2 1 0-1 -2-3 C5 C2 C3 C21 C4 5(3) KSDS 6(3) 2(3) 8(3) Stablty Optmal cultvar 10(3) 1(3) data, n the orgnal matrx regardng loadng (wheat cultvars) and scores (technologcal characterstcs and Mxolab values), the matrces were determned by applyng Kaser and Rce s rule (Bodroža-Solarov et al. 2014). 4(3) 7(3) 5(4) Gluten ndex 3(3) C1 Ash 9(3) 6(4) 8(4) 2(4) 3(4) 1(4) 4(4) 9(4) 7(4) 10(4) -4-6 -4-2 0 2 4 Factor 1: 33.61% Water Absorpton Mosture Starch Proten Wet gluten Fgure 2. B-plot for the technologcal characterstcs and Mxolab values of Albanan wheat lnes.

16 Artona Laze et al.: The Qualtes of Albanan Soft Wheat Genotypes the Mathematcal Approach Ths crteron retans only prncpal components wth Egenvalues > 1. The full autoscaled data matrx consstng of ten dfferent varetes of wheat lnes were submtted to PCA. For vsualzng the data trends and the dscrmnatng effcences of the used descrptors, a scatter plot of samples usng the frst two prncpal components (PCs) ssued from PCA of the data matrx were obtaned (Fgure 2). As could be seen, there was a neat separaton of the ten lnes of wheat, accordng to the appled assays for technologcal qualty and the Mxolab values. Qualty results showed that the frst two prncpal components, accountng for 54.53% of the total varablty could be consdered suffcent for data representaton. PC1 correlated well wth Mxolab parameters, C2 (the varable contrbuted 14.1% for PC1 calculaton), C3 (15.1%), C4 (4.9%), stablty (13.1%), whle the second component PC2, correlated well wth the technologcal parameters: ash content (15.2%), gluten ndex (11.7%), proten (11.4%) and starch content (11.8%). 4. Concluson The nvestgated qualty parameters (proten content, sedmentaton values, wet gluten content, gluten ndex, starch and rheologcal characterstcs) vared sgnfcantly between genotypes and years. From the results of ths research carred out under the same agro-ecologcal condtons, all the lnes of soft wheat were characterzed wth hgh values of proten content and wth sgnfcant varablty of Zeleny sedmentaton and gluten ndex values. All these lnes also showed hgh values for C1 and C2 (dough development and the stablty of proten) whch predcted good proten qualtes. Based on the obtaned results of the chemcaltechnologcal ndces and Mxolab characterstcs for two successve years we can recommend as approprate genotypes for further cultvaton, the lnes PZA1, PZA 5 and PZA10. Ths nformaton and the results presented n ths study could be used for developng programs on wheat cultvaton n the future. References [1] AACC Internatonal. Approved Methods of the Amercan Assocaton of Cereal Chemsts. 2000,10th Ed. [Method 38-12.02]. The Assocaton: St. Paul, MN [2] Anonymous. Mxolab User's Manual. CHOPIN Technologes, 2005, France [3] AOAC. Offcal Methods of Analyss of AOAC Internatonal, Method. 1995, No. 08-01 and No. 44-10 [4] Arendt EK, O'Bren TJ, Schober TJ, Gallagher E, Gormley TR. Development of gluten- free cereal product. Farm Food, 2002,12, 21 27 [5] Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I. Estmaton of the bakng qualty of the wheat flours based on rheologcal parameters of the mxolab curve. 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