Effect of wheat flour extraction rate on protein fractions.

Venkateswara Rao, G. and Shurpalekar, S. R. and Nierle, W. (1986) Effect of wheat flour extraction rate on protein fractions. Lebensmittel Wissenschaft und Technologie, 19 (2). 184-186, 15 ref..

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Abstract

Proteins were fractionated in flours of different extraction rates (70, 75, 80 and 85%) milled from the wheats WG 357, WL 711 and Pissi (India), Jubilar (Federal Republic of Germany) and HRS (USA). As flour extraction rate increased, the albumin, globulin and residue protein fractions of flour samples and total flour proteins increased, but the increase in globulins was comparatively higher. Gliadin content decreased with increased extraction rate, except for Pissi wheat, where an increase was observed. Glutenin increased from 70 to 75 or 80% extraction flours, but decreased at 85% extraction. Also, as extraction rate increased, the ratio of albumins and globulins to gliadins, glutenins and residue protein increased, while gliadin to glutenin ratio was not affected.

Item Type:	Article
Uncontrolled Keywords:	EXTRACTION-; wheat flour, extraction rate & protein fractions in; PROTEINS-CEREAL; FLOUR-SPECIFIC; WHEAT-; extraction rate & protein fractions in wheat flour
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 10:49
Last Modified:	23 Aug 2021 10:49
URI:	http://ir.cftri.res.in/id/eprint/6558

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