+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Amino acid composition of two Italian durum wheat varieties and their semolina

Amino acid composition of two Italian durum wheat varieties and their semolina

Food Chemistry 10(2): 155-158

Capeiti and Creso varieties of wheat had glutamic acid 30.0 and 34.0, valine 4.80 and 3.20, arginine 4.70 and 3.90, and glycine 4.01 and 5.01% of protein, 12.4 and 12.6% of DM, respectively. There were slight differences between varieties in some other amino acids. Wheat and semolina had different values.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 001043797

Download citation: RISBibTeXText

DOI: 10.1016/0308-8146(83)90032-8

Related references

Nutrient composition of semolina of different grades of dicoccum wheat varieties in comparison with durum and bread wheat. Karnataka Journal of Agricultural Sciences 15(4): 753-755, 2002

Protein content and composition of italian durum wheat semolina correlations with spaghetti cooking quality. Qualitas Plantarum Plant Foods for Human Nutrition 28(4): 333-348, 1979

Lipidic composition of durum wheat of Italian origin 1: Evaluation of semolina obtained from different geographic areas. Rivista di Scienza dell'Alimentazione 23(4): 453-459, 1994

Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties. Canadian Journal of Plant Science 84(4): 1001-1013, 2004

Disinfestation of semolina and wheat grains using gamma irradiation and its effect before and after milling of jordanian durum wheat on semolina and lasagna quality. Journal of Food Processing and Preservation 35(5): 656-664, 2011

Studies on the extraction rate of semolina from durum wheat. I. Effect of conditioning wheat on semolina and its dough characteristics. Research bulletin Ain Shams University Faculty of Agriculture: 82 (2075), 1982

Characterization of Italian durum wheat semolina by means of chemical analytical and spectroscopic determinations. Cereal Chemistry 79(2): 238-242, 2002

Italian durum wheat agroclimatic areas: their influence on kernel shape and semolina yield. Italian Journal of Agronomy 7(1): 57-63, 2003

Mottling, yield of semolina and gluten content in 2 durum wheat varieties. Italia agric, 105: 7, 637-42. Bibl. 2, 1968

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. Journal of the Science of Food and Agriculture 91(14): 2664-2673, 2011

Comparison of experimentally milled durum wheat semolina to semolina produced by some canadian commercial mills. Cereal Chemistry 57(2): 117-122, 1980

Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta. Journal of Cereal Science 49(2): 301-309, 2009

Quality of fresh pastas obtained from blends of durum wheat semolina (T. durum L.) and wheat flour (T. aestivum L.). Ciencia e Tecnologia de Alimentos 24(4): 487-493, 2004

Differentiation of the geographical origin of durum wheat semolina samples on the basis of isotopic composition. Rapid Communications in Mass Spectrometry 16(24): 2286-2290, 2002

Analysis of wheat varieties by gliadin electrophoregrams 3. catalog of electrophoregram formulas of 22 italian triticum durum wheat varieties. Genetica Agraria 26(3-4): 365-374, 1982