ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Eight composites of hard red winter wheat varieties and 5 hard red spring wheat varieties from several locations, and single samples of soft red winter, durum, and club (white) wheat were milled to flour on a semi-commercial mill, and their chemical composition, rheological properties, and bread-making potentialities were evaluated. Protein determined by the Kjeldahl procedure was highly correlated with protein estimates by the acid-orange-12 binding method. The histidine, arginine, threonine, glycine, and methionine concentrations in protein were negatively correlated, and the glutamic acid and proline concentrations were positively correlated, with the total protein contents of the wheats. The contents of almost all the amino acids increased as the protein of the wheat and flour samples increased. Only cystine and methionine in the wheat, and lysine, cystine, and methionine in the flour failed to follow this pattern. Milling wheat to flour lowered (in decreasing order) concentrations of lysine, arginine, aspartic acid, glycine, alanine, tyrosine, histidine, threonine, and valine. The concentrations of glutamic acid, proline, and phenylalanine were higher in flour than in wheat. The concentrations in protein of basic amino acids, glutamic acid, and threonine were significantly correlated with certain rheological properties or bread-making potentialities of the flours. Proteins of hard red spring wheats contained less lysine, arginine, and methionine, and more cystine, than hard red winter wheats.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb15420.x
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