Wheat flour protein content and water absorption analysis in a doubled haploid population. J Cereal Sci, 45(3): 302–308W Ma,MW Sutherland,S Kammholz,P Banks,P Brennan,W Bovill,G Daggard.Wheat flour protein content and water absorption analysis in a doubled haploid population. Journal of ...
The determination of these parameters is closely related to the processing characteristics and nutritional quality of wheat flour. As mentioned above, protein, starch and moisture content play a decisive role in the final cost and the processing suitability of wheat flour, as well as the stability ...
The decline in protein content was significantly higher under future CO2conditions in comparison with the same plants grown with present-day CO2. We modelled the changes in protein under different CO2conditions, to understand how it would be influences by changes in yield. Our results indicate that...
The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles...
摘要: A NUMBER of reports have recently been published concerning investigations of the 'zwickel' (wedge) and 'haft' (adhering) protein fractions of wheat flour and their influence on the separation of flour fractions of different protein content by air-classification procedures 1–4,11 ....
It has the highest protein content of all grains and also provides baby with phosphorus (important for a healthy heart, kidneys and brain), iron and vitamins B and E. Quinoa, too, can be cooked and served like rice, although many people prefer to serve it with other grains. ...
Summary: A peptic-tryptic-cotazym (PTC) digest of a crude wheat gliadin preparation was obtained under experimental conditions simulating in vivo protein digestion and then fractionated into 10 peaks by ion-exchange chromatography. PTC-gliadin digest and one of its subfractions (coded as fraction 9...
Influence of variety, fertilizer treatment, and soil on the protein content and mineral composition of wheat, flour, and flour fractions. Three varieties of wheat, a hard red winter, a soft red winter and a white, were grown on a poor, acid soil, and on a fertile well limed soil. On...
Wheat grain protein content and composition are important for its end-use quality. Protein synthesis during the grain filling phase is supported by the amino acids remobilized from the vegetative tissue, the process in which both amino acid importers and exporters are expected to be involved. Previ...
(Day, Augustin, Bately, & Wrigley, 2006;Diaz-Amigo & Popping, 2013).Wheat glutenrepresents about 72% of wheat protein. It is essentially used to improve the properties of flour for bread-making and as an additive in the baking industry; however, its uses are becoming more diversified, ...