Determination of different form of protein and estimation of their effect on the baking value of wheat flour
1998
Subda, H. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Zboz)
The baking value of wheat flour was mainly determined by protein quantity and quality. Wheat flour with good baking quality contained less protein soluble in acetic acid and SDS (sodium dodecyl sulphate) than of wheat flour with low baking quality. The solution of acetic acid, mercuric chloride and ME (mercaptoethanol) solved less protein than SDS solution and ME in the SDS solution. The rheological properties of dough are favourable affected by the content of total protein and high-molecular glutenin solublein mercuric chloride and ME in the acetic acid and SDS
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