The effect of heat treatment of wheat flourontheproteincomponentsbymonitoringchangesinproteinextractability, SDS sedimentation volume and electrophoretic patterns was investigated. In this study the moisture content of flourwasadjustedto6%andheatedinaconvectionovenat75,100or125°Cfor30mins.Theresultsshowedthatheattreatment of wheat flourat75°Chadnoeffectonthetotalamountofproteinextractability.Whenflourwasheatedat100 and 125°C the total amount of protein extractability decreased. The significanteffect(P
(2008). The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein. Alexandria Journal of Food Science and Technology, 5(2), 99-106. doi: 10.21608/ajfs.2008.19650
MLA
. "The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein". Alexandria Journal of Food Science and Technology, 5, 2, 2008, 99-106. doi: 10.21608/ajfs.2008.19650
HARVARD
(2008). 'The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein', Alexandria Journal of Food Science and Technology, 5(2), pp. 99-106. doi: 10.21608/ajfs.2008.19650
VANCOUVER
The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein. Alexandria Journal of Food Science and Technology, 2008; 5(2): 99-106. doi: 10.21608/ajfs.2008.19650
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