November
2000
Volume
77
Number
6
Pages
699
—
701
Authors
E. A.
Tosi
,
1
,
2
E. D.
Ré
,
1
L.
Carbone
,
1
and
M.
Cuniberti
3
Affiliations
Centro de Investigación y Desarrollo en Tecnología de Alimentos (CIDTA). Universidad Tecnológica Nacional-Facultad Regional Rosario. Zeballos 1341, 2000 Rosario, Argentina.
Corresponding author. Phone/Fax: 54-341-4484909. E-mail: tosienzo@ciudad.com.ar
Estación Experimental Agropecuaria Marcos Juárez del Instituto Nacional de Tecnología Agropecuaria (INTA) C.C. 21, 5800 Marcos Juárez, Argentina. Phone/Fax: 54-3472-425001.
Go to Article:
RelatedArticle
Accepted April 17, 2000.
Abstract
ABSTRACT
A fast method to estimate wheat breadmaking quality diminution as a result of excessive thermal treatment during drying is proposed. Proteins that remain in soluble after drying were extracted with a solution of phosphoric acid plus ethanol, and colorimetrically quantified after dyeing with Coomassie Brilliant Blue G and measuring at 595 nm. A decrease in absorbance values indicates a decrease in loaf volume and breadmaking quality. The application of the proposed technique required ≈30 min.
JnArticleKeywords
ArticleCopyright
© 2000 American Association of Cereal Chemists, Inc.
