1 / 1

Analysis of Total Protein Content in Flour and Its Impact on Wheat Quality Metrics

This study investigates the total protein content in flour, presenting data collected in percentages alongside various metrics such as DDT (Dough Development Time), BWPR (Bread Water Protein Ratio), T½ (Half-life), GMP volume, and particle surface area measurements. The findings highlight how these parameters relate to flour quality and performance in baking applications. By analyzing the interplay between protein levels and quality indicators, we aim to provide valuable insights for the food industry and enhance flour utilization in recipes.

dionne
Télécharger la présentation

Analysis of Total Protein Content in Flour and Its Impact on Wheat Quality Metrics

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 24 20 16 total protein content in flour (%) 12 8 4 0 5 4 3 DDT (min) 2 1 0 45 40 35 30 25 BWPR (%) 20 15 10 5 0 70 60 50 40 T½ (sec) 30 20 10 0 14 12 10 8 GMP volume (μl/mg) 6 4 2 0 20 18 16 14 12 10 Particle surface area D3.2 (μm) 8 6 4 2 NA NA 0 WT 1AL-1 1BL-1 1DL-4 1AS-1 1BS-10 1DS-1 6AS-1 6BS-1 6DS-2 1BS-19/ 6DS-4

More Related