The chemical composition of wheat and rye and of flours derived therefrom.
نویسندگان
چکیده
منابع مشابه
Triticale Flours: Composition, Properties and Utilization
Triticale (X Triticosecale Wittmack) is an artificial hybrid of wheat (Triticum sp.) and rye (Secale sp.) first bred in laboratories during the late 19 century. In little more than a century, triticale has developed from a biological curiosity to a practical crop. Plant breeders have made efforts to overcome main problems of triticale: preharvest sprouting, susceptibility to diseases, sensitivi...
متن کاملComparative Analyses of Physicochemical and Technological Properties of Triticale, Rye and Wheat
Wheat, rye and triticale samples were evaluated in terms of physicochemical and technological properties. The triticale samples had higher susceptibility of sprouting compared to rye. The milling value of wheat and triticale samples was over 70, suggesting good milling properties and the ability to provide flours with low extraction rates. Of all studied grains, triticale had the lowest dough d...
متن کاملThe toxicity of certain cereal proteins in coeliac disease.
Gliadins from wheat, rye, and oats, and from wheat glutenin were digested with pepsin, trypsin, and pancreatin and the products (PTC digests) chromatographed on sulphopropyl (SP) Sephadex. Fractions eluted near neutral pH from wheat, rye, and oats gliadin digests all had very similar amino acid composition, although the oats fraction was higher in sulphur-containing amino acids. The major amino...
متن کاملبررسی ویژگی‌های کیفی خمیر حاصل از چهار رقم گندم تولیدی منطقه سبزوار
Lots of investigation has been done in order to increase wheat yield per acre in Iran, but there is not enough study about quality of produced wheat. Bread quality in Iran has been deteriorated in recent years, mostly due to employing wheat flours of low quality. Thus the present study was conducted to find the chemical and rheological properties of four bread wheat cultivars (Omid, Rosshan, Go...
متن کاملChemical composition, rheological properties and cookies making ability of composite flours from maize, sorghum and wheat
This study was performed to investigate the chemical and rheological properties of composite flours prepared by using whole wheat flour (Triticum aestivum), whole maize flour (Zea mays) and whole sorghum flour (Sorghum bicolor). Seven blends were prepared by homogenously mixing maize and sorghum flours with wheat flour in the percentage proportions: 0:100, 10:90, 20:80, 30:70, 15:15:70 (MF: WWF...
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ورودعنوان ژورنال:
- The Biochemical journal
دوره 39 3 شماره
صفحات -
تاریخ انتشار 1945