DOI: 10.17265/2159-5828/2012.04.005
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Marcela Slukova, Nikoleta Velebna, Lucie Krejcirova, Iva Honcu, Eva Budilova

Abstract: This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch pol…

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