Wheat flours evaluation

These techniques have been used successfully in the micro-Zdman degradation of the enzyme mouse sarcoma dihydrofolate reductase to obtain the amino acid sequence of the first 25 amino acids 455). Similarly, RPC has been used in coqjunction with the automated Edman technique for sequencing 32 residues of myoglobin 456). Methionine and its oxidation products, methionine sulfoxide and methionine sulfone, in methionine fortified foods have been analyzed as their dansyl derivatives 457). Lysine has been determined as its dansyl derivative in a study in which the stability of lysine in fortified wheat flour was evaluated (458). 

Akerberg, C., Zacchi, G. (2000). An economic evaluation of the fermentative production of lactic acid from wheat flour. Bioresour. Technol., 75, 119-126. 

The best method for evaluation of the color problem is to prepare a food product containing the protein flour. Biscuits were routinely used as the model food system. Figure 5 illustrates the color of biscuits prepared with lOOZ wheat flour and with 20Z plant-protein products. The color of the biscuits prepared with soybean and peanut flours shows that these ingredients do not cause a serious color problem. However, sunflower, alfalfa leaf, and cottonseed flours do produce a discoloration in this model food system. The L and b values generally reflect this visual evaluation. 

Hansen and co-workers have evaluated wheat protein (hard red wheat flour) heated in a model system at various temperatures (108-174 C), moisture levels (13-33%) and times (2-10 minutes) (56,57,58). They found (56) that increasing temperature or time ed to increased peptide formation, and that higher moisture also gave increased peptide formation. 

The protocol developed by Holm et al. (1986) was evaluated by analysis of starch content in wheat starch, white wheat flour, whole-grain wheat, and industrially processed wheat products. The major advantage of this protocol over the Basic Protocol is its reduced cost. The chemicals for the reagent preparations and the enzymes are purchased directly from the companies that produce them. The original method did not include RS3 (resistant starch) in its quantitation. A DMSO treatment step has been added (step 4) to solve this problem. 

One important remaining question to be discussed in relation to sample preparation of HR MAS NMR is the choice of solvent and exposure time to the solvent. We found that especially mature dry seeds tend to absorb the added deuterated water (D2O) and exchange it with internal water (H2O). The result of this process is a poorer shimming and in turn increasingly lower quality spectra over time. In order to evaluate if another solvent with advantage could be used to replace D2O, wheat flour samples were measured using deuterated DMSO with h HR MAS NMR (Figure 4). DMSO was chosen, since most... 

A total of 56 samples which included grains, seeds, and flour were obtained from three cities in Venezuela. Samples evaluated in this study included 18 yello corn, seven decorticated corn, six cornmeal, nine legumes (lentils, corn peas, red beans, soybeans, split peas), four wheat, three barley, two sunflower, sesame, sorghum, and rice, and one wheat flour. 

Yeast colonies produced a pink color on DRBC which facilitated its identification, whereas in OCY agar yeast colonies took on a cream or clear color. Bacterial colonies were not detected on the media. However, the presence of bacteria on DRBC was reported by Korburger et al. (1985), in their evaluation of molding ground meat and carrots. In addition, bacterial development was observed in wheat flour and corn meal samples in the latter study. 

Li Vigni M, Cocchi M. Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties. Anal Chim Acta 2013 764 17-23. 

Yamasaki, W.T. 1953. An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chem. 30 242. 

Spread factor, cookie Quality test widely used to evaluate soft wheat flours. The test measures the ratio (W/T) of cookies produced from a standardized formulation and making procedure. 

Gawalko and coworkers elucidated the characteristics of closed-vessel and focused open-vessel MW sample preparation techniques for the subsequent determination of Cd, Cu, and Pb, and Se in wheat, wheat products, corn bran, and rice flour by ET-AAS with transverse-heated graphite furnace [23]. Both techniques were evaluated using a total of 15 CRMs for the three food types. In the case of rice, these were the NIES 10a, 10b, and 10c Rice Flour and the NRC Rice Flour. The two techniques were equivalent in terms of agreement with the certified figures. Up to 12 samples could be processed with the closed system with minimal amounts of acid and reduced risk of contamination. Larger masses of samples could be treated by the open-vessel system. 

We extended the methodology developed for molecular characterization of cotton fiber to analysis of other polysaccharides. In this report, we present the results obtained from MWDs determined by SEC for various complex carbohydrate samples dissolved in DMAC-LiCl. Applications include cotton fiber, corn and wheat starch flours, and avocado cell walls. Relationships are evaluated between the respective MWDs and cotton fiber development, variety, inheritance, textile processing, and strength starch extrusion conditions and stage of ripening in avocado. 

G. Genetic Variation in Color of SPF Related to Its Use in Wheat-Based Composite Flour Products (Collado et al., 1997) Quahty Evaluation of SPF Processed in Different Agroecological Sites Using Small-Scale Processing Technologies (Owori and Hagenimana, 2000)... 

In this study, we have been examining the lipases responsible for the initial lipid hydrolysis in wheat and oat flours. Properties of the enzymes have been investigated, solubilisation and preliminary purification procedures evaluated, and the results reported. 

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