A New method for the estimation of common wheat (Triticum aestivum L.) in pasta products

García Olmedo, Francisco and Garcia Faure, R. (1969). A New method for the estimation of common wheat (Triticum aestivum L.) in pasta products. "Lebensm. Wiss.u.Technol", v. 2 ; pp. 94-96.

Description

Title: A New method for the estimation of common wheat (Triticum aestivum L.) in pasta products
Author/s:
  • García Olmedo, Francisco
  • Garcia Faure, R.
Item Type: Article
Título de Revista/Publicación: Lebensm. Wiss.u.Technol
Date: 1969
Volume: 2
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

An electrophoretic component ofthe chloroform-methanol (2:1) extractedproteins from common wheat endosperin is barely detected in durum wheat. This sharp interspecific difference is expressed in per cent units ofanother electrophoretic component which is present in both wheat species and designed protein ratio (PR). Macaroni production processing and/or. variations of milling yield do not significantly affect the PR. A linear relationship exists between PR and the % of common wheat in a known mixture. Tentative interspecific limits for PR are established from a survey of79 common wheat and 30 durum wheat variéties. Basedon these limits, máximum and mínimum possible common wheat contení in an unknown mixture is calculated as a funcí ion of PR.

More information

Item ID: 6089
DC Identifier: http://oa.upm.es/6089/
OAI Identifier: oai:oa.upm.es:6089
Deposited by: Memoria Investigacion
Deposited on: 18 Feb 2011 11:59
Last Modified: 20 Apr 2016 14:43
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