Prediction of wheat gluten composition via near-infrared spectroscopy

Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. The...

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Detalles Bibliográficos
Autores principales: Schuster, Clemens, Huen, Julien, Scherf, Katharina Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017355/
https://www.ncbi.nlm.nih.gov/pubmed/36935851
http://dx.doi.org/10.1016/j.crfs.2023.100471

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017355/
https://www.ncbi.nlm.nih.gov/pubmed/36935851
http://dx.doi.org/10.1016/j.crfs.2023.100471

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