Research into correlations between the content of some selected phenolic compounds and the milling quality of wheat grain
2008
Klepacka, J.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Badan Zywnosci | Fornal, L.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Przetworstwa i Chemii Surowcow Roslinnych
The objective of the research was to determine the correlations between the content of some selected fractions of phenolics and the variety-dependent properties and milling quality of wheat grain. The results obtained confirmed the know correlation fact, i.e. that the content of total free phenolics was higher in the bran than in the flour, which resulted from the specificity of location of those compounds in wheat grain. The content of ferulic acid in the flour made of wheat varieties investigated ranged from 45.92 to 75.20 micro g/g d.m and in the bran from 1160.78 - 1372.63 micro g/g d.m., i. e. this content was almost 20 times higher in the bran than in the flour. The content of phenolic compounds depended on the milling quality of the wheat varieties analysed
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