Influence of carbon dioxide elevated concentration on wheat flour quality

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of carbon dioxide elevated concentration on wheat flour quality

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Influence of carbon dioxide elevated concentration on wheat flour quality

Popis výsledku anglicky

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

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2011

Kód důvěrnosti údajů

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