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Rapid determination of dry gluten by microwave.

Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref..

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Abstract

Gluten determination in flour using standard method 38-11 (AACC 1983) requires air-oven drying of wet gluten. This step in the determination of gluten takes >24 h. Use of a microwave oven to dry wet gluten rapidly was investigated. Gluten was determined in 10 commercial flour samples. The coeff. of variation between air-oven and microwave oven methods was 0.89 and s.d. from the linear regression line was 0.12. The protein contents of air-oven- and microwave-oven-dried gluten were 81.87 and 81.63%, respectively. The optimum microwave power level was 560 W. Using the microwave oven, drying time could be reduced to 7-9 min depending on sample size.

Item Type: Article
Uncontrolled Keywords: ANALYTICAL-TECHNIQUES; CEREAL-PRODUCTS; FLOURS-CEREAL; GLUTEN-; PROTEINS-; CEREAL-FLOURS
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 08:48
Last Modified: 26 Mar 2018 08:48
URI: http://ir.cftri.com/id/eprint/7891

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