Milling of wheat grain as the way to control the protein content in flour
2006
Fornal, L.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Plant Chemistry and Processing | Rothkaehl, J. | Gorniak, W.,Institute of Agricultural and Food Biotechnology, Warszawa (Poland) | Tanska, M.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Plant Chemistry and Processing
In the last decade the number of adult consumers indicated the intolerance of wheat proteins is growing. It means the need to produce cereals or bread of reduced content of gliadins. The first step was to test if the milling of grains and their sizes differentiated the protein content in flour and its quality. The material of experiment were three Polish varieties of wheat of known growing technology. The grains were sieving to obtain the fractions of proper sizes. The milling process was conducted to produce the flour of different content of break and reduction flours. It was found that the content of proteins in flour of I break is lowest compare to others flours (break flours + reduction flours) and depends of variety and size of grains. The rheological quality of dough is statistical significant among investigated flours. The investigation will be continued in proteomic analysis of proteins of I break flour
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