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Influence of carbon dioxide elevated concentration on wheat flour quality

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93379" target="_blank" >RIV/00216305:26310/11:PU93379 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Influence of carbon dioxide elevated concentration on wheat flour quality

  • Original language description

    We studied the influence of elevated carbon dioxide concentration on gluten content, baking quality, total crude protein content, total amino acids content and amino acids profile in flour from two varieties of wheat (Triticum aestivum L.). The Vánek andSeptima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 umol/mol), and at elevated carbon dioxide concentration (EC = 700 umol/mol). Gluten content was determined after washing with water, baking quality was expressed as sedimentation value according to Zeleny, total crude protein content was determined according to Kjeldahl and total amino acids content as well as amino acids profile by ion exchange chromatography. The varieties Vánekand Septima grown at elevated CO2 concentration showed significantly lower gluten content (by 37 % and 32 %, respectively), sedimentation value (by 56 % and 43 %), content of crude protein (by 30 % and 27 %) and total amino acids content

  • Czech name

  • Czech description

Classification

  • Type

    O - Miscellaneous

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2011

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů