Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods

García Olmedo, Francisco y Carbonero Zalduegui, Pilar (1970). Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods. "Bericht V Welt-Getreide- Brotkongress" ; pp. 197-201.

Descripción

Título: Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods
Autor/es:
  • García Olmedo, Francisco
  • Carbonero Zalduegui, Pilar
Tipo de Documento: Artículo
Título de Revista/Publicación: Bericht V Welt-Getreide- Brotkongress
Fecha: 1970
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnologia [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Durum wheat (Triticum durum Desf.) is used for production of semolina which is the required raw material for the elaboration of good quality pasta products. Common wheat (T. aestivum L,)t generally used in breadmaking, yields milling products (flour or fariña) that are not suitable for that purpose. Shortage and localization of durum wheat production, as well as its higher cost, have compelled the utilization of common wheat for the production of macaroni. When different blends of hérd or soft wheat (fariña or flour) with durum wheat are used, the quality of macaroni is reduced. Por this reason, the estimation of common wheat in pasta products is an important problem from the point of view of quality and market control, Chemical methods for detection and estimation of common wheat in pasta products have been developed in this laboratory during the past six years. The related problem of estimating the proportion of common wheat kernels in commercial samples of durum wheat has been traditionally solved either by niorphológica1 examination or by cytogenetical methods. The former are too unreliable and the latter too cumbersome, In this paper, we have reviewed the above mentioned chemical methods and investigated their application to the analysis of single kernels and the estimation of the proportion of common wheat kernels in commercial samples of durum wheat in order to avoid the cytogenetical methods or to confirm the morphological examination.

Más información

ID de Registro: 5992
Identificador DC: http://oa.upm.es/5992/
Identificador OAI: oai:oa.upm.es:5992
Depositado por: Memoria Investigacion
Depositado el: 14 Feb 2011 10:45
Ultima Modificación: 20 Abr 2016 14:39
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