Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

M.A. Elfattah; R.M. Elsanhoty; M.F. Ramadan; M.O. Osman

doi:10.1556/0806.44.2016.024

Cereal Research Communications

Volume/Issue:: Volume 44: Issue 4

Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

Authors:

M.A. Elfattah

M.A. Elfattah Agriculture Research Center, Giza, Egypt

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R.M. Elsanhoty

R.M. Elsanhoty Sadat City University, Sadat City, Egypt
Federal Research Institute of Nutrition and Food, Detmold, Germany

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M.F. Ramadan

M.F. Ramadan Zagazig University, 44519 Zagazig, Egypt
Umm Al-Qura University, Makkah, Saudi Arabia

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, and

M.O. Osman

M.O. Osman Cairo University, Cairo, Egypt

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Pages:: 605–616

Online Publication Date:: Dec 2016

Publication Date:: 01 Dec 2016

Article Category:: Research Article

DOI:: https://doi.org/10.1556/0806.44.2016.024

Keywords:: GMO; compositional analysis; biochemical analysis; substantial equivalence; rheological properties

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The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

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Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company

Print ISSN:: 0133-3720

Online ISSN:: 1788-9170

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Cereal Research Communications
Language	English
Size	A4
Year of Foundation	1973
Volumes per Year	1
Issues per Year	4
Founder	Akadémiai Kiadó
Founder's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher	Akadémiai Kiadó Springer Nature Switzerland AG
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0133-3720 (Print)
ISSN	1788-9170 (Online)