Isolation and characterisation of wheat flour proteins. III.—Amino-acid composition of Sephadex-gel fractionated wheat flour proteins

Sprinkler irrigation on clay soils in southern Finland decreased the protein content of spring wheat flour in five field experiments in the years 1967—70, by 16 ± 4 per cent on an average. The amino acid composition, however, was improved, because the proportion of lysine was increased by 6 ± 4 %. Accordingly, the content of lysine in flour was decreased by irrigation only by 10 ± 5 %. An increase of fertilizer nitrogen from 68 to 144 kg/ha increased the protein content of wheat flour by 19 ± 5 %, but the proportion of lysine in the amino acid composition decreased by 9 ± 4 %. Therefore, the lysine content in flour was increased by nitrogen fertilization only by 8 ± 5 %. It seemed as if urea and ammonium nitrate limestone would have had about the same effect on the quantity and quality of wheat protein. As a consequence of the reversed influences of irrigation and nitrogen fertilization on the wheat protein it was possible, by means of irrigation and an additional nitrogen fertilization, to produce 65 per cent higher grain yields without any noteworthy changes in the contents of protein or amino acids.

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HEALTHCARE PANCAKES FOR RESTAURANT ESTABLISHMENTS IN MODERN CONDITIONS

TECHNICAL SCIENCES AND TECHNOLOG IES ◽

10.25140/2411-5363-2020-2(20)-269-277 ◽

2020 ◽

pp. 269-277

Author(s):

Orysia Izhevska ◽

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Iryna Kozyar ◽

Yaryna Kosinova ◽

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...

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Wheat Flour ◽

Sesame Seed ◽

Raw Material ◽

Seed Meal ◽

Animal Origin ◽

Organoleptic Characteristics

This topic of research is actual because of necessity to develop technological recipes for flour products using oil products to improve the quality characteristics of finished products. Target setting. Flour dishes are a traditional product of consumption of most customers of restaurants, so there is a necessity to develop and implement measures to improve the quality and nutritional characteristics of products in a competitive environment. Analysis of recent research and publications. Scientific publications show the prospects of introduction into the recipe of flour products as enrichments and improvers of natural additives of plant and animal origin. Uninvestigated parts of general matters defining. The use of additives in oilseed products and concentrations that improve the quality of dishes in the technology of pancakes has not been studied. The research objective. The aim of the article is to study the chemical and amino acid composition of sesame seed meal and to establish the concentration in semi-finished products, which will increase the functional properties of finished meals. The statement of basic materials. Chemical and amino acid composition of sesame seed meal and the concentration of this raw material instead of wheat flour in semi-finished products for optimal organoleptic characteristics of finished products were researched. The influence of this meal on the organoleptic indicators of the quality of finished pancakes by steamed and steamless methods of dough preparation was analyzed. Conclusions according to the article. The chemical and amino acid composition of sesame seed meal was studied. On the basis of the conducted researches its optimum dosage in dough for pancakes in the amount of 15% instead of wheat flour is established. The obtained data can be used for the development and implementation of new products of high nutritional value.

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Development of innovative technologies for whole-wheat flour products of different classes

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-4-83-88 ◽

2020 ◽

Vol 81 (4) ◽

pp. 83-88

Author(s):

S. A. Tursynbaeva ◽

A. I. Iztayev ◽

M. G. Magomedov ◽

M. A. Yakiyayeva

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Wheat Flour ◽

Control Sample ◽

Total Amino Acid ◽

Whole Wheat Flour ◽

Innovative Technologies ◽

Whole Wheat

Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread baking using innovative technologies was carried out on the basis of the Almaty Technological University. The photos of the obtained bread products using innovative methods from whole-wheat of different grades were given in the article. The resulting bread products were investigated by organoleptic, physico-chemical and some rheological indicators. According to the results obtained, the use of cavitation and ion-ozone processing plays a decisive role in assessing the quality of bakery products, and the wheat grade from which the bread was baked has also a significant effect. The obtained bread products in comparison with the control sample had higher organoleptic characteristics; for a number of physicochemical and organoleptic indicators, a sample of bread from whole-ground wheat of grade III appeared to have more favorable characteristics. According to the results of the research, it can be stated that the use of cavitation and ion-ozon processing, together with the targeted use of a certain wheat grade, can give more attractive results of the obtained bread products in comparison with the control sample.

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