2022
DOI: 10.1002/cche.10606
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Abstract: Background and Objectives: Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on rheological and baking quality parameters. Findings: Protein composition, starch gelatinization behavior, as well as rheological (microfarinograph, gluten aggregation, extensibility), and baking parameters were determined. The correlation matrix showed no significa… Show more

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Cited by 9 publications
(1 citation statement)
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“…Albumins and globulins, gliadins and glutenins were extracted from flour in three steps using a Na 2 HPO 4 /KH 2 PO 4 buffer (0.67 mol/L, pH = 7.6) containing 0.4 mol/L NaCl, 60% aqueous ethanol (v/v) and a mixture of TRIS/HCl buffer (0.1 mol/L, pH = 7.6) and 1-propanol (50/50; v/v) containing 2 mol/L urea and 10 mg/mL dithiothreitol. RP-HPLC analysis was performed on a Jasco XLC HPLC (Jasco Deutschland GmbH, Pfungstadt, Germany) as described by Schuster et al (2022) of the injection volume was 20 μL for albumins and globulins, 10 μL for gliadins and 20 μL for glutenins. All determinations were performed in triplicate.…”
Section: Analysis Of Flour Protein Compositionmentioning
confidence: 99%
“…Albumins and globulins, gliadins and glutenins were extracted from flour in three steps using a Na 2 HPO 4 /KH 2 PO 4 buffer (0.67 mol/L, pH = 7.6) containing 0.4 mol/L NaCl, 60% aqueous ethanol (v/v) and a mixture of TRIS/HCl buffer (0.1 mol/L, pH = 7.6) and 1-propanol (50/50; v/v) containing 2 mol/L urea and 10 mg/mL dithiothreitol. RP-HPLC analysis was performed on a Jasco XLC HPLC (Jasco Deutschland GmbH, Pfungstadt, Germany) as described by Schuster et al (2022) of the injection volume was 20 μL for albumins and globulins, 10 μL for gliadins and 20 μL for glutenins. All determinations were performed in triplicate.…”
Section: Analysis Of Flour Protein Compositionmentioning
confidence: 99%