Publication detail

Influence of carbon dioxide elevated concentration on wheat flour quality

HRSTKA, M. VESPALCOVÁ, M.

Original Title

Influence of carbon dioxide elevated concentration on wheat flour quality

Type

abstract

Language

English

Original Abstract

We studied the influence of elevated carbon dioxide concentration on gluten content, baking quality, total crude protein content, total amino acids content and amino acids profile in flour from two varieties of wheat (Triticum aestivum L.). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 umol/mol), and at elevated carbon dioxide concentration (EC = 700 umol/mol). Gluten content was determined after washing with water, baking quality was expressed as sedimentation value according to Zeleny, total crude protein content was determined according to Kjeldahl and total amino acids content as well as amino acids profile by ion exchange chromatography. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower gluten content (by 37 % and 32 %, respectively), sedimentation value (by 56 % and 43 %), content of crude protein (by 30 % and 27 %) and total amino acids content (by 35% and 29 %).

Keywords

elevated concentration of carbon dioxide, wheat, flour, gluten

Authors

HRSTKA, M.; VESPALCOVÁ, M.

Released

28. 8. 2011

Publisher

Univerzita Pardubice

Location

Pardubice

ISBN

978-80-7395-378-2

Book

11th International Nutrition & Diagnostics Conference, Book of Proceedings

Edition

1.

Edition number

1

Pages from

106

Pages to

106

Pages count

1

BibTex

@misc{BUT73075,
  author="Miroslav {Hrstka} and Milena {Vespalcová}",
  title="Influence of carbon dioxide elevated concentration on wheat flour quality",
  booktitle="11th International Nutrition & Diagnostics Conference, Book of Proceedings",
  year="2011",
  series="1.",
  edition="1",
  pages="106--106",
  publisher="Univerzita Pardubice",
  address="Pardubice",
  isbn="978-80-7395-378-2",
  note="abstract"
}