ANBAR JOURNAL OF AGRICULTURAL SCIENCES

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.