Quality parameters of mixed winter wheat flour with amaranth flour

Pongráczné Barancsi, Ágnes: Quality parameters of mixed winter wheat flour with amaranth flour. Review of faculty of engineering : analecta technica Szegedinensia 1-2. pp. 18-22. (2011)

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Abstract

Grain amaranth (Amaranthus hypochondriacus) has gained increased attention since 1970s w hen ii has been rediscovered. It has been cultivated in the Mayan civilization of South and Central America. This plant is produced as a grain and as a vegetable. Amaranth is quite nutritious. Amounts of vitamin C, iron, carotene, calcium, folic acid. Both the leaves and seeds contain protein of an unusually high quality The protein is high in the amino acide lysine, which is the limiting amino acid in cereals like maize, wheat and rice. The protein is also relatively rich in the sulfur-containing amino acid, which are normally limiting in the pulse crops. In our work we have analysed the quality of winter wheat, especially the alveographical and extensigraphical parameters, wet gluten content and gluten expansiveness.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2011
Number: 1-2
Page Range: pp. 18-22
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: p. 21-22. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 12:34
URI: http://acta.bibl.u-szeged.hu/id/eprint/11870

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