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1.
MALHIREDDY INDUMADHAVI V. AGTE 《International Journal of Food Science & Technology》1992,27(2):221-228
The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P <0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P <0.05) in phytate phosphorus on fermentation but no loss of tannin. 相似文献
2.
秸秆资源利用方式与开发对策 总被引:3,自引:0,他引:3
秸秆资源利用方式,秸秆燃料、秸秆饲料、秸秆气化发电、秸秆液化、秸秆造纸。对秸秆资源综合利用的开发对策。 相似文献
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Pascale Mosoni Jean-Michel Besle Sylvie Toillon Jean-Pierre Jouany 《Journal of the science of food and agriculture》1994,64(3):379-387
The lower halves of apical internodes of wheat harvested at the flowering stage were labelled with [U-14C] phenylalanine (phe) or with [O14CH3] sinapic acid (sin). Cell wall residues (CWR) and saponified residues (SR) were incubated in a fermenter simulating the rumen for 7 days with rumen fluid or without microorganisms (controls). PheCWR was labelled in all lignin units (measured as aldehydes from nitrobenzene oxidation), in phenolic acids and slightly in proteins. Labelling of pheSR was more lignin-specific. SinCWR and sinSR were specifically labelled in syringyl units of lignin. The fermentation of CWR resulted in phenylpropane-derived unit losses in the following decreasing order: ferulic acid>p-coumaric acid>syringaldehyde>vanillin>p-hydroxybenzaldehyde. If allowance is made for slight losses in controls, 61, 52, 61 and 63% of the phenylpropanes of pheCWR, sinCWR, pheSR and sinSR, respectively, were transformed into an acid-precipitable fraction, an acid-soluble fraction and 14CO2. The comparison of pheCWR and sinCWR degradation showed that syringyl units were solubilised into acid-precipitable molecules to a greater extent than the other lignin units; demethylation of the syringyl units of lignins was also evident from the different productions of 14CO2. Alkali-resistant lignins of SR were mainly transformed into acid-precipitable molecules and were weakly degraded. Lignin solubilisation and degradation seem to be governed by different mechanisms which depend on both cell wall structure and rumen microflora. 相似文献
5.
The influence of high-molecular-weight glutenin subunits on the properties of the gel-protein fraction of glutenin proteins in wheat was determined on 20 varieties grown in the 1989 UK Recommended List trials. Both the presence of subunit 1 (chromosome 1A) and the 1B/1R rye translocation were shown to influence gel-protein weight and breakdown rate during mixing. The gel-protein tests were correlated with CBP (Chorleywood Bread Process) loaf volume, but they did not add anything to the correlation between Glu-1 score and loaf volume. Both gel-protein tests indicated that phenotypic variation could be almost as large as genotypic variation. Breakdown rate was able to detect the abnormal properties of Pastiche (weak) and Fresco (extra-strong) that were not observed using established quality tests such as the sodium dodecylsulphate sedimentation volume. 相似文献
6.
Extraction of hydrated and freeze-dried bakers’yeast yielded ~ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D-EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour-water dough containing 82 ppm D-EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread. 相似文献
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L
A Metho J
R
N Taylor P
S Hammes P
G Randall 《Journal of the science of food and agriculture》1999,79(13):1823-1831
Grain protein content affects the flour yield and breadmaking characteristics of wheat (Triticum aestivum L). In this study, grain protein yield, grain protein content, flour yield and loaf volume were quantified for four wheat cultivars (Inia, Carina, Kariega and SST 86) grown under six different soil fertility regimes in a long-term fertilisation and irrigation experiment at the University of Pretoria. The experimental design was a randomised complete block replicated four times, with fertility as the main plots and cultivars as the subplot treatments. Grain protein yield, flour yield, loaf volume and mixograph dough peak mixing time varied among cultivars and soil fertility situations. Grain protein content differed among cultivars, but mixograph water absorption and dough characteristics did not differ. The highest grain protein yield was 873 kg ha−1 for Carina and the lowest 527 kg ha−1 for SST 86. Grain protein content averaged 131 g kg−1 for Carina and 122 g kg−1 for Kariega. Breadmaking performance showed that in a well-balanced soil fertility situation, Kariega produced 1025 cm3 of loaf volume while Inia averaged 950 cm3. Grain protein yield increased with increasing soil fertility, but grain protein content, flour yield, loaf volume, water absorption and mixograph peak mixing time varied with soil fertility. The interaction between cultivar and soil fertility was significant for grain protein yield, grain protein content, flour yield, loaf volume and water absorption but not dough peak mixing time. The results indicate cultivar differences in breadmaking quality characteristics and that soil fertility status affects grain protein yield, grain protein content, flour yield, loaf volume potential and water absorption but not mixograph peak mixing time and dough characteristics. © 1999 Society of Chemical Industry 相似文献
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10.
Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites 总被引:1,自引:0,他引:1
Microsatellites isolated in bread wheat were used to identify 20 Italian durum wheat (Triticum turgidum var. durum L.) cultivars. A total of 15 microsatellite primer pairs were tested against DNA extracted from leaf tissue, single seeds
and semolina. Twelve markers showed allelic polymorphism among the 20 cultivars, providing a total of 41 different alleles.
Firstly, an analysis of microsatellite informativeness in the chosen set of durum wheat cultivars was made and a set of highly
polymorphic microsatellites was established. Secondly, among the most polymorphic cultivars, the minimum number of microsatellites
able to distinguish all cultivars was determined. A set of five microsatellites was found sufficient to differentiate the
durum wheat cultivars examined. The method is directly applicable to seeds and semolina, and is suitable for detecting seed
mixtures in the same seed lot.
Received: 22 February 1999 / Revised version: 19 April 1999 相似文献