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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina  [1992]

Cubadda, R. (Molise University, Campobasso, Italy); Carcea, M.; Pasqui, L.A.;

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Gluten index (GI) values were determined on 163 durum wheat whole meal and corresponding semolina samples and correlated to percent protein, percent dry gluten, manual gluten quality score, sodium dodecylsulfate (SDS) sedimentation value, and alveograph W and G values. The sample set was chosen to cover wide ranges in genotype, environment, protein content, and gluten strength. A strong positive correlation was found between GI value and manual gluten quality score, which is considered as the reference method for both whole meal and semolina in this study. A good correlation also was found between whole meal and semolina GI values and SDS sedimentation and alveograph W values, Thus, it was concluded that GI is an excellent small-scale method for evaluating gluten strength in durum wheat
From the journal
Cereal foods world (USA)
ISSN : 0146-6283

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
1993
Volume:
37
Issue:
12
Start Page:
866
End Page:
869
All titles:
"Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina"@eng
Other:
"references"
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
1993
Volume:
37
Issue:
12
Start Page:
866
End Page:
869
All titles:
"Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina"@eng
Other:
"references"