Detail publikace

Influence of carbon dioxide elevated concentration on wheat flour quality

HRSTKA, M. VESPALCOVÁ, M.

Originální název

Influence of carbon dioxide elevated concentration on wheat flour quality

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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 %).

Klíčová slova

elevated concentration of carbon dioxide, wheat, flour, gluten

Autoři

HRSTKA, M.; VESPALCOVÁ, M.

Vydáno

28. 8. 2011

Nakladatel

Univerzita Pardubice

Místo

Pardubice

ISBN

978-80-7395-378-2

Kniha

11th International Nutrition & Diagnostics Conference, Book of Proceedings

Edice

1.

Číslo edice

1

Strany od

106

Strany do

106

Strany počet

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"
}