Protein Shifting, Effect of Fertilizer on Air Classification of Wheat Flours
β Scribed by Stringfellow, A. C.; Pfeifer, V. F.; Griffin, E. L.
- Book ID
- 125996785
- Publisher
- American Chemical Society
- Year
- 1965
- Tongue
- English
- Weight
- 418 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0021-8561
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## A BS TRA CT The effect of changing the cut point of a laboratory air classifier on the protein fractionation into the fines was studied on the flour of two varieties each of cowpea (Vigna unguiculata), faba bean (Vicia faba) and pigeonpea (Cajanus cajan). Of the three species, the highest fines
Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou