Rapid determination of dry gluten by microwave.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7891/
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| Title |
Rapid determination of dry gluten by microwave.
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| Creator |
Vatsala, C. N.
Haridas Rao, P. |
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| Subject |
18 Processed foods
21 Cereals 04 Irradiation |
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| Description |
Gluten determination in flour using standard method 38-11 (AACC 1983) requires air-oven drying of wet gluten. This step in the determination of gluten takes >24 h. Use of a microwave oven to dry wet gluten rapidly was investigated. Gluten was determined in 10 commercial flour samples. The coeff. of variation between air-oven and microwave oven methods was 0.89 and s.d. from the linear regression line was 0.12. The protein contents of air-oven- and microwave-oven-dried gluten were 81.87 and 81.63%, respectively. The optimum microwave power level was 560 W. Using the microwave oven, drying time could be reduced to 7-9 min depending on sample size.
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| Date |
1994
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7891/1/Cereal%20Chemistry%2C%20Volume-71%286%20%281994%29%20635-636.pdf
Vatsala, C. N. and Haridas Rao, P. (1994) Rapid determination of dry gluten by microwave. Cereal Chemistry, 71 (6). 635-636, 3 ref.. |
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