Investigation of total protein content and amino acid composition of whole grain flour blend for pasta production
2014
Kalnina, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia)
The purpose of the current research was to investigate the total protein content and amino acid composition of flour blend made from several types of whole grain flour for pasta production. Conventional rye, hull-less barley, triticale and wheat grain was used in the experiments. For the flour blend obtaining white wheat flour type 550 was used. Using standard methods the following quality parameters were analysed: protein content in grain and flour samples by using InfratecTM model 1241 Grain Analyzer, in flour blend – by AACC 46–20, amino acid content by LVS ISO 13903:2005. In the present research it was determined that it is possible to increase the total protein content in wheat flour type 550 by 11% if adding whole wheat or whole triticale flour, and by 7% if adding whole grain flour of hull-less barley. Higher total amino acid content was obtained for whole wheat flour sample; lower – for whole rye flour sample. Significantly lower total amino acid content was obtained in whole rye, hull-less barley and triticale flour comparing with whole grain wheat flour. No significant differences (p=0.779) were found in the analysed essential amino acid content made of different flour blend – the content of essential amino acids in the analysed flour blend samples was very similar.
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