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Acta Tritical Crops. 2004, (02) Core

Study on the measurement of the Swelling Index of Glutenin with Wheat Whole Meal SamplesChinese Full Text

ZHENG Jian-mei~1, WEI Yi-min~(1,2), HU Xin-zhong~1, ZHANG Guo-quan~1 (1. College of Food Science ＆ Engineering, Northwest Sci-Tech University of Agriculture and Forestry; Yangling, Shaanxi 712100, China; 2 Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Beijing 100094, China)

Abstract: In order to investagate the feasibility of testing the swelling index of glutenin with whole meal （samples）. The Zeleny, SDS （sedimentation） value and swelling index of glutenin at different swelling times of the whole meal and the flour of 21 wheat varieties were studied. The swelling index of glutenin tested with whole meal are significantly （positively） correlated with Zeleny, SDS （sedimentation） value; and the swelling index of glutenin with whole meal was highly （positively） related to that... More
Keywords：

Wheat; Whole meal; Flour; Swelling index of glutenin;

  • Series：

    (D) Agriculture; (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS211

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