Statistical evaluation of some tests for wheat protein quality determination
1989
Dozet, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Saric, M. | Vapa, Lj.
Using several wheat varieties of different technological quality from various locations, tests for evaluation of wheat protein quality were valued at different modifications of sample preparation. Samples were prepared using three different mills. Protein content, sedimentation value, SDS sedimentation value, wet gluten content and SDS-PAGE of HMW glutenin were determined and the results statisticaly evaluated. Optimal flour extraction procedure for examined tests was determined, significance of differencies among varieties obtained using tests for wheat protein quality evaluation was tested and correlation coefficients between examined tests and final evaluation measurements for baking and milling quality were calculated.
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