Breadmaking quality estimation by fast spectrophotometric method
2000
Tosi, E.A. | Re, E.D. | Carbone, L. | Cuniberti, M.
A fast method to estimate wheat breadmaking quality diminution as a result of excessive thermal treatment during drying is proposed. Proteins that remain in soluble after drying were extracted with a solution of phosphoric acid plus ethanol, and colorimetrically quantified after dyeing with Coomassie Brilliant Blue G and measuring at 595 nm. A decrease in absorbance values indicates a decrease in loaf volume and breadmaking quality. The application of the proposed technique required approximately equal to 30 min.
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