Authors:M.A. Elfattah, R.M. Elsanhoty, M.F. Ramadan, and M.O. Osman
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.
Authors:A. Nicolás, A. Trifone, L. Delgado, and S. Nassiff
Proline and hydroxyproline are two amino acids which due to their analogous chemical structures give similar reactions and often appear together. In view of the high percentage of proline in wheat gluten we have investigated the presence of hydroxyproline in wheat flour. We have developed a method to separate the two amino acids after separation from other interfering amino acids which are present in flour. The method of separation utilizes an ion-exchange column/Dowex 50 X-8, 100–200 resin/. The separated amino acids are determined either by spectrophotometry or isotope dilution /14C/ The latter method is more rapid and more sensitive than the spectrophotometric method.
Authors:Árpád Tóth, Péter Sipos, Mária Borbély, Ágnes Elek, and Zoltán Győri
. — Wallington D. J. (1998): Dependence of Wheat Dough Extensibility on Flour Sulphur and Nitrogen Concentrations and the Influence of Foliar-Applied Sulphur and Nitrogen Fertilisers. J. Cereal Sci. 28,1, 15
Radioisotope induced X-ray fluorescence analysis is a rather simple and convenient method for investigating ashed plant material.
In order to reduce matrix effects, thin samples (2 mg/cm2) are analyzed to obtain a reasonable compromise between maximum sensitivity and the lowest possible absorption effects. Concentrations
are determined by standard addition method. A precision of 6–8% can be achieved. As an application, analytical results are
given for whole grains of several sorts of wheat.
Authors:L.K. Savi, C. Goltz, E. Kaspchak, M.A.S. Oliveira, L. Igarashi-Mafra, and M.R. Mafra
Wheat gluten is mainly responsible for the structural characteristics of bakery products. When studying wheat proteins, it is important to use reliable extraction methods. Four different methods of wheat protein extraction were studied, with emphasis on the glutenin-rich fractions. The final quality of the protein fractions was evaluated in terms of denaturation, indirect yield, molecular weight, secondary structure, and thermal profile. Our results indicate that addition of dithiothreitol improves glutenin extraction without interfering with protein secondary structure and denaturation. Different thermal profiles were evidenced for different extraction methods, indicating the selectivity of the processes. Denaturation temperatures of the samples showed differences within about 3 °C, while denaturation enthalpies (ΔH) differed by about 14 kJ µg−1. Data in this paper may provide a broader perspective on how wheat proteins are affected by the extraction method.
Aubrecht, E., Léder, F., Schusterné Gajzágó, I., Adányiné Kisbocskói, N. (1998): Gluténmentes Élelmiszerek körének bövítése új hajdina lisztböl készített termékekkel. (New gluten-free food products prepared from buckwheat flour). Táplálkozás - Anyagcsere