Falling number 1500

Ash content was obtained following the ISO method 2171 (2007). The gluten index was determined using a Glutomatic 2200 apparatus (Perten Instruments AB, Huddinge, Sweden) according to the method UNI 10690 (1979). The α-amylase activity was determined using the Falling Number 1500 apparatus (Perten Instruments AB, Huddinge, Sweden), following the method UNI EN ISO 3093 (2010).
Total, soluble and insoluble dietary fiber content was determined using a K-TDFR kit from Megazyme (Megazyme International, Bray, Ireland) (29 ). The protein content and color indexes were determined according to the methods described for durum wheat whole flour (30 ).
Rheological dough properties were evaluated by mixograph (National Mfg. Co, Nebraska, USA) and farinograph curves (Brabender instrument, Duisburg, Germany) (31 (link)). All the analyses were conducted in triplicate.

The falling number test (FN) was determined using a Falling Number 1500 apparatus (Perten Instruments, Hägersten, Stockholm, Sweden) according to Standard ISO 3093:2009 [19 ], and the amylograph test was determined using an amylograph type 800145 with electronic temperature controller type 680026 (Brabender, Duisburg, Germany) according to Standard ISO 7973:1992 [20 ]. For the amylograph test, a suspension of 80 g of flour (based on 14% water content) and 450 cm³ distilled water was made.

The farinograph indices were determined according to the AACC 54–21 method [26 ] by a farinograph (Brabender instrument, Duisburg, Germany), equipped with the software farinograph (Brabender instrument, Duisburg, Germany). Alveograph trials were performed according to the AACC method 54–30A [24 ] using an alveoconsistograph, equipped with the software Alveolink NG (Tripette et Renaud, Villeneuve-la-Garenne, France). The α-amylase activity was determined by using the Falling Number 1500 apparatus (Perten Instruments AB, Huddinge, Sweden), according to the ISO 3093:2009 method [31 ]. Rheofermentometer analysis (F3 rheofermentometer, Tripette et Renaud, Chopin Technologies, Villeneuve-la-Garenne, France) was carried out according to the AACC 89-01 method [26 ] at 28.5 °C for 3 h, with a 2000 g weight. All analyses were carried out in triplicate.