Gluten Strength Analyzer

1. Gluten Strength Analyzer Grain Inspection Advisory Committee Tim Norden, Chief Analytical Chemistry Branch Technology and Science Division June 18, 2013

2. Gluten Analyzer Project Timeline 2003 GIPSA identified gluten strength as a key market need 2004-06 Established a wheat functionality laboratory 2007 U.S. Wheat Associates strongly encouraged GIPSA to develop official tests for end-use functionality 2007 Formed a collaborative project with ARS who partnered with Cornell University, Oklahoma State University, and Perten Instruments 2008-09 Demonstrated that a gluten analyzer prototype differentiates gluten strength 2010-11 Fine tuned prototypes 2012-13 Tested commercial prototype using 48 hard wheat pure cultivar flour samples

3. GIPSA Wheat Quality MeetingWheat Industry Stakeholders, April 2003 • Consensus on most important functional test for wheat • Gluten strength • Dough and mixing stability • Varietal identification • Water absorption

4. What is Gluten Strength? • As measured by Farinograph • 24-hour test on flour • Peak time (min) • Stability time (min)

5. Gluten Analyzer Project Goal Develop a market-relevant test for gluten strength that can be accomplished in about 30 minutes or less for any wheat sample

6. Gluten Analyzer ProjectDefinition of Gluten Strength • Gluten quality defined by its visco-elastic properties • Viscous: Plastic Flow • Elastic: Recovery after stress Original Length 100% Extension Length after Recovery Plastic Flow

7. Gluten Analyzer Method

8. Gluten Analyzer Procedure Time Grinding/Sieving 8 min Glutomatic 16 min Shaping Compression, recovery and data processing 3 min 3 min

9. Gluten Analyzer Output T0 Recovery Index (%) = T55-T5*100/T0-T5 T55 T5

10. Hard Wheat Sample Set • Hard red winter & hard red spring wheat • 21 Samples from Wheat Quality Council-Kansas City • 16 Samples from Pacific Northwest Wheat Quality Council • 11 Samples from Cornell project—most popular U.S. cultivars • All samples are pure cultivars • Wide protein range • Wide Farinograph stability time

11. Gluten Analyzer OutputHard Red Winter Sample Set – Flour

12. Gluten Analyzer Recovery IndexHard Wheat Sample Set – Flour Grain Inspection Advisory Committee Meeting, June 2013

13. Gluten Analyzer Recovery IndexHard Wheat Sample Set – Flour Grain Inspection Advisory Committee Meeting, June 2013

14. NIRT ProteinHard Wheat Sample Set – Pure Cultivars Discrimination = Range = 11.2 Power 95% Confidence Grain Inspection Advisory Committee Meeting, June 2013

15. Recovery Index vs. Farinograph Stability TimeHard Wheat Sample Set – Pure Cultivars

16. Recovery Index vs. Mixograph Mixing TimeHard Wheat Sample Set – Pure Cultivars

17. Recovery Index vs. ProteinHard Wheat Sample Set – Pure Cultivars

18. Future Work • Complete evaluation using ground whole-meal samples • Test hard wheat sample set • Evaluate discrimination power • Initiate collaborative study with key wheat quality laboratories • Introduce test to wheat industry • Investigate inter-lab repeatability • Perten Instruments defines timeline • Additional instruments needed

19. Questions?