(2008). The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein. test, 5(2), 99-106. doi: 10.21608/ajfs.2008.19650
. "The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein". test, 5, 2, 2008, 99-106. doi: 10.21608/ajfs.2008.19650
(2008). 'The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein', test, 5(2), pp. 99-106. doi: 10.21608/ajfs.2008.19650
The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein. test, 2008; 5(2): 99-106. doi: 10.21608/ajfs.2008.19650

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

Alexandria Journal of Food Science and Technology
Article 10, Volume 5, Issue 2, March 2008, Pages 99-106
Document Type: Original Article
DOI: 10.21608/ajfs.2008.19650
Abstract
The effect of heat treatment of wheat flourontheproteincomponentsbymonitoringchangesinproteinextractability, SDS sedimentation volume and electrophoretic patterns was investigated. In this study the moisture content of flourwasadjustedto6%andheatedinaconvectionovenat75,100or125°Cfor30mins.Theresultsshowedthatheattreatment of wheat flourat75°Chadnoeffectonthetotalamountofproteinextractability.Whenflourwasheatedat100 and 125°C the total amount of protein extractability decreased. The significanteffect(P
Keywords
Wheat Flour; proteinextractability; SDS-sedimentation
Supplementary Files
Statistics
Article View: 121