کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8881511 1624883 2018 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit
ترجمه فارسی عنوان
الگوهای توزیع فضایی پروتئین و نشاسته در دانه گندم بر کیفیت نان و بیسکویت تاثیر می
کلمات کلیدی
گندم، کسر مروارید، نان، بیسکویت،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
To evaluate the spatial distribution of chemicals and their contribution to processing quality, wheat grains were layered into nine fractions from the surface to the center layer. The content of total starch, amylose and amylopectin gradually increased from the surface layer to inner layer, while albumin, globulin and total protein decreased in this direction. Contents of gliadin, glutenin, high molecular weight glutenin subuints (HMW-GS) and glutenin macropolymers (GMP) increased from the surface layer, and peaked at the second or the third pearling layer, and then decreased till the center layer. The mean particle diameter of starch granules increased gradually from the surface to inner except at P9. Bread baking performance was the best for flour at the mid layers, while was the worst for flour from the surface layer, especially in terms of taste and texture. Biscuit making performance was the best at the center layers, while poorest at the surface layer.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 362-369
نویسندگان
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