Abstract
Sixteen Algerian common wheat genotypes have been analysed during three harvests for their technological and protein characteristics. Good relations have been found between alveograph W values and the strength parameters of the mixograph, although the mixograph parameters are less influenced by the crop year. Within the flour proteins extracted by 50 p.100 2-propanol, interesting and positive relations have been found between insoluble protein contents determined by the Kjeldahl method, insoluble proteins in total proteins ratios (0.5P2-INS/TP) and various strength parameters. Conversely, the soluble proteins in total protein ratios (0.5P2-S/TP) are negatively correlated with these parameters. These relations are globally confirmed by using an adapted Biuret method for protein dosage. Since 0.5P2-INS/TP or 0.5P2-S/TP ratios are not associated with TP content, they can constitute a good criterion to evaluate the intrinsic strength of common wheats in early selection. An original colorimetric method for insoluble glutenins (INS GLUT) dosage in 50 p.100 2-propanol is proposed and could be used to analyse the relations between the INS GLUT contents and the flour's technological quality.
Original language | English |
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Pages (from-to) | 70-79 |
Number of pages | 10 |
Journal | LWT - Food Science and Technology |
Volume | 39 |
Issue number | 1 |
DOIs | |
Publication status | Published - 1 Jan 2006 |
Keywords
- 2-propanol
- Insoluble glutenins
- Proteins
- Quality
- Wheat