未找到相关数据
BAKING QUALITY OF AUSTRALIAN WHEAT CULTIVARS VARYING IN THEIR FREE LIPID-COMPOSITION
被引：23
|作者：
PANOZZO, JF
OBRIEN, L
MACRITCHIE, F
BEKES, F
机构：
[1] UNIV SYDNEY,NARRABRI,NSW 2390,AUSTRALIA
[2] CSIRO,WHEAT RES UNIT,N RYDE,NSW 2113,AUSTRALIA
关键词：
FGL;
FNL;
FPL;
FPoL;
free glycolipids;
free non-polar lipids;
free phospholipids;
free polar lipids;
hexane extractable free lipids;
LV[!sub]0[!/sub;
LV[!sub]20[!/sub;
volume of loaf baked with 20 ppm potassium bromate;
volume of loaf baked without potassium bromate;
D O I：
10.1016/S0733-5210(09)80180-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A three-year study was undertaken to investigate the relationship between baking quality and hexane extractable free lipids. The free lipid (FL) was further fractionated by column chromatography into non-polar (FNL) glycolipids (FGL) and phospholipids (FPL). The sum of FGL and FPL was defined as the total polar lipid (FPoL). In all years the FL and FNL were the two fractions which gave the highest correlations with loaf volume and those for the polar fractions were generally less significant. Normalising the data to remove the complicating effects of protein caused the relationships between polar lipids with loaf volume to become highly significant. Multiple linear regression equations were developed using protein content and lipid composition to predict loaf volume and these could be used by wheat breeders as an early generation screening test. © 1990, Academic Press Limited. All rights reserved.
引用
收藏
页码：51 / 57
页数：7
相关论文