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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
ABSTRACT 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.