University of Anbar
  • Register
  • Login
  • العربیة

ANBAR JOURNAL OF AGRICULTURAL SCIENCES

Notice

As part of Open Journals’ initiatives, we create website for scholarly open access journals. If you are responsible for this journal and would like to know more about how to use the editorial system, please visit our website at https://ejournalplus.com or
send us an email to info@ejournalplus.com

We will contact you soon

  1. Home
  2. Volume 7, Issue 4
  3. Author

Current Issue

By Issue

By Subject

Keyword Index

Author Index

Indexing Databases XML

About Journal

Aims and Scope

Editorial Board

Editorial Staff

Facts and Figures

Publication Ethics

Indexing and Abstracting

Related Links

FAQ

Peer Review Process

News

Effect of drying temperature on the activity of vital gluten extracted from local wheat variety Noor

    Afaf A. Ayoub

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2009, Volume 7, Issue 4, Pages 297-302

  • Show Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract

This investigation was carried out to determine the optimum temperature required for drying Wheat Gluten and preserve proteins vitality.
Three teste were adopted to assess Gluten vitality. The precipitation index was performed with Sodium Dodycel Sulfate(SDS). Values were 26.3 for flour (A1),31.0 for flour fortified with 2% gluten dried at 40C (A2),and 25.3 for flour fortified with 2% gluten dried at50C (A3). The flour rheology was evaluated with Farinograph values of water absorption of flour were found to be 81.2% for flour (A1),83.3% for flour fortified with 2% gluten dried at 40C (A2), and81% for flour fortified with 2% gluten dried at50C (A3). The baking test values were 73.836 for flour (A1),82.52 for flour fortified with 2% gluten dried at 40C (A2),and 72.092 for flour fortified with 2% glutendriedat 50C (A3).
These tests revealed significant improvements (p<0.05) in gluten vitality for samples dried at 40C as compared with other samples. This may explain the importunes of drying temperature in keeping gluten vitality recovered from wheat.
Keywords:
    vital gluten extracted local wheat variety Noor
  • PDF
  • XML
(2009). Effect of drying temperature on the activity of vital gluten extracted from local wheat variety Noor. ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 7(4), 297-302.
Afaf A. Ayoub. "Effect of drying temperature on the activity of vital gluten extracted from local wheat variety Noor". ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 7, 4, 2009, 297-302.
(2009). 'Effect of drying temperature on the activity of vital gluten extracted from local wheat variety Noor', ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 7(4), pp. 297-302.
Effect of drying temperature on the activity of vital gluten extracted from local wheat variety Noor. ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2009; 7(4): 297-302.
  • RIS
  • EndNote
  • BibTeX
  • APA
  • MLA
  • Harvard
  • Vancouver
  • Article View: 50
  • PDF Download: 8
  • LinkedIn
  • Twitter
  • Facebook
  • Google
  • Telegram
  • Home
  • Glossary
  • News
  • Aims and Scope
  • Privacy Policy
  • Sitemap
This journal is licensed under a Creative Commons Attribution 4.0 International (CC-BY 4.0)

Powered by eJournalPlus