Breadmaking Quality Estimation By Fast Spectrophotometric Method | Zendy

Tosi E. A. | Zendy; Ré E. D. | Zendy; Carbone L. | Zendy; Cuniberti M. | Zendy

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Breadmaking Quality Estimation By Fast Spectrophotometric Method

Author(s) -

Tosi E. A.,

Ré E. D.,

Carbone L.,

Cuniberti M.

Publication year - 2000

Publication title -

cereal chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.558

H-Index - 100

eISSN - 1943-3638

pISSN - 0009-0352

DOI - 10.1094/cchem.2000.77.6.699

Subject(s) - chemistry , absorbance , dyeing , coomassie brilliant blue , chromatography , phosphoric acid , volume (thermodynamics) , organic chemistry , staining , medicine , physics , pathology , quantum mechanics

A fast method to estimate wheat breadmaking quality diminution as a result of excessive thermal treatment during drying is proposed. Proteins that remain in soluble after drying were extracted with a solution of phosphoric acid plus ethanol, and colorimetrically quantified after dyeing with Coomassie Brilliant Blue G and measuring at 595 nm. A decrease in absorbance values indicates a decrease in loaf volume and breadmaking quality. The application of the proposed technique required ≈30 min.

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