Journal article

THE RELATIONSHIP OF FREE LIPIDS AND FLOUR PROTEIN TO BREADMAKING QUALITY

JF PANOZZO, MC HANNAH, L OBRIEN, F BEKES

JOURNAL OF CEREAL SCIENCE | ACADEMIC PRESS LTD | Published : 1993

Abstract

Fourteen cultivars of wheat of diverse wheat quality were grown over two seasons using six rates of applied nitrogen fertilizer. The relationships between protein and hexane extractable (free) lipid in flour together with the effects of year and grain hardness on breadmaking quality were investigated. As expected, there was protein response to the fertilizer treatments with the magnitude dependent upon grain hardness and year (or initial soil fertility). Free lipid response was independent of applied nitrogen and only weakly correlated with protein concentration of the grain. Hard-grained cultivars had higher levels of free lipid than the softer grained wheats. Both flour protein and free li..

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University of Melbourne Researchers