Publication no. C-2000-1010-01R |  VIEW ARTICLE

Breadmaking Quality Estimation By Fast Spectrophotometric Method.

E. A. Tosi (1,2), E. D. Ré (1), L. Carbone (1), and M. Cuniberti (3). (1) Centro de Investigación y Desarrollo en Tecnología de Alimentos (CIDTA). Universidad Tecnológica Nacional-Facultad Regional Rosario. Zeballos 1341, 2000 Rosario, Argentina. (2) Corresponding author. Phone/Fax: 54-341-4484909. E-mail: <tosienzo@ciudad.com.ar> (3) Estación Experimental Agropecuaria Marcos Juárez del Instituto Nacional de Tecnología Agropecuaria (INTA) C.C. 21, 5800 Marcos Juárez, Argentina. Phone/Fax: 54-3472-425001. Cereal Chem. 77(6):699-701. Accepted April 17, 2000. Copyright 2000 American Association of Cereal Chemists, Inc.

A fast method to estimate wheat breadmaking quality diminution as a result of excessive thermal treatment during drying is proposed. Proteins that remain in soluble after drying were extracted with a solution of phosphoric acid plus ethanol, and colorimetrically quantified after dyeing with Coomassie Brilliant Blue G and measuring at 595 nm. A decrease in absorbance values indicates a decrease in loaf volume and breadmaking quality. The application of the proposed technique required approximately 30 min.