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Amount and composition of protein in flour of some high-yielding wheat varieties and the quality of the dough



Amount and composition of protein in flour of some high-yielding wheat varieties and the quality of the dough



Hrana i Ishrana 19(1/2): 3-12



Flours were of new high-yielding wheats, the hard Nova banatska and the soft Sava, the flour types 400, 600 and 1000. In each the amino acids were estimated in albumin + globulin, gliadin and glutenin fractions and expressed per 100 g fraction, 100 g total protein and 100 g flour DM; disulphide and sulphydryl groups also were estimated. The higher the extraction rate for both wheats, the higher the total protein content.

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