THE DETERMINATION OF HUMID GLUTEN CONTAIN AND THE DEFORMATION INDEX FOR GLUTEN IN PANIFICATION AUTUMN WHEAT

Authors

  • LUCICA NISTOR USAMV Bucharest, Faculty of Animal Science, Romania
  • GRATZIELA BAHACIU USAMV Bucharest, Faculty of Animal Science, Romania
  • MARIUS MAFTEI USAMV Bucharest, Faculty of Animal Science, Romania
  • ANDRA SULER USAMV Bucharest, Faculty of Animal Science, Romania
  • CAMELIA HODOSAN USAMV Bucharest, Faculty of Animal Science, Romania
  • GABRIELA MALOS USAMV Bucharest, Faculty of Animal Science, Romania
  • GABRIEL MALOS USAMV Bucharest, Faculty of Animal Science, Romania

Keywords:

gluten, substance protean

Abstract

The gluten determination method is based by principle to transform analyzed flour in
dough. The dough will be washed, in special conditions, with water or with some
solution. Obtained results were influenced by special condition and also by solution
used for washing. For choosing the suitable method it is necessary to considerate the
maximum dough consistation (gluten is fully developed); using one saline water
solution (2%) for washing gluten will anulate the influence of different mineral
composition for drinking water; the dough report before washing must not be
prolonged to reduce proteolytic activity at minimum.

References

Bâlteanu Gh., (1971) – Biologia grâului, RedacŃia revistelor agricole

Bucureşti.

Botezan V. (1973) – Linii noi de grâu de toamnă create la SEA Turda,

Anale ICCPT Fundulea, vol. XXM, seria C9-10.

Ceapoiu N., (1977) - Strategia actuală în lupta genetică împotriva

bolilor grâului, ICPCT Fundulea, Vol. IX, nr.1 p.7-26.

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Published

2023-11-01

Issue

Vol. 41 No. 1 (2008): Scientific Papers: Animal Science and Biotechnologies

Section

Varia

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.