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This identify acknowledges the vital relationships among foodstuff technological know-how and meals and offers studies of subject matters in foodstuff in addition to meals technological know-how.
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Additional resources for Advances in Food and Nutrition Research, Vol. 36
They therefore argued that they should also be considered as prolamins. There is good justification for this nomenclature because of the similarity in composition of all these proteins. 38 33. 32 4. 31 + Asp) "Means from four varieties. From Ewart (1967). reason for classifying them together. Three main groups of prolamins were defined-sulfur-rich, sulfur-poor, and high-molecular-weight prolamins. On the other hand, Ewart (1990) has strongly criticized the basis of the classification by Shewry ef al.
For the purpose of simplicity, we shall make the approximation that peak I protein is equivalent to glutenin. , 1992). These were the percentage of glutenin in the protein (PG) and the percentage of glutenin in the flour (FG). These can be determined from SE-HPLC profiles and the flour protein content (FP) and are defined as follows: PG = (Peak I aredtotal area of chromatogram) x 100 FG = (FP X PG)/100 The extensigraph is an instrument that has been widely used for assessing dough properties. In principle, its measurement approximatesto a tensile strength test (see Section VII).
23 Continued effects of the fractions on two parameters, the mixograph peak development time and the loaf volume in a rapid optimized bread-baking test. The effects on functionality were evaluated by addition of sufficient amounts of each fraction to a control flour to increase the protein content by one percentage point. The results show that the earlier fractions, which are concentrated in gliadins, reduce dough strength as measured by the mixograph peak development time. In contrast, increasing glutenin content of the sequentially extracted fractions is accompanied by increase in both dough development time and loaf volume.