Cereal Chem 51:203 - 208.  |  VIEW ARTICLE
Determination of Common Wheat Content in Pasta Products.

P. Feillet and K. Kobrehel. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

A new method is proposed to determine the amount of common wheat flour in pasta products. It is based upon the dosage of a specific polyphenoloxidase only present in Triticum vulgare. Water extract of ground pasta is fractionated by polyacrylamide gel electrophoresis in tris-buffer; polyphenoloxidase content is measured by densitometry after specific staining. Genetic and agronomic origin of wheats, extraction rate, drying temperature up to 70 C., or presence of eggs do not modify the results.