Dependence of mill stream flours technological quality of phytic acid content | Zavisnost tehnoloskog kvaliteta pasaznih brasna od sadrzaja fitinske kiseline
2007
Pejin, D., Tehnoloski fakultet, Novi Sad (Serbia) | Miric, K., Kikindski mlin a.d., Kikinda (Serbia) | Sakac, M., Institut za prehrambene tehnologije, Novi Sad (Serbia)
Interaction between technological quality of mill stream flours and phytic acid content were researched. With increase of ash content in mill stream flours, phytic acid content almost comparatively increases too. Considering other parameters, biochemical complicacy of phytic acid properties is confirmed because its content in mill stream flours from aleuron layer is variable in regard to wet gluten, extensiograph parameter, amylograph peak viscosity and particle size. Obtained results represent after effect of different interaction between phytic acid and protein, enzymes and multivalent metal cations existing in wheat. Inevitable effect on different phytic acid content within the same category of mill stream flours is produced by milling process and production mode.
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