METHOD OF DETERMINING BREAD-BAKING QUALITIES OF WHEAT BY AGGREGATION FACTOR

摘要

the invention u043eu0442u043du043eu0441u0438u0442u0441u00a0 to the biochemistry of wheat, and could be used in breeding of grain in the system blanks, and bread baking industry u0434u043bu00a0 about u0433u043du043eu0437u0438u0440u043eu0432u0430u043du0438u00a0 quality of bread from wheat flour.the purpose of u0438u0437u043eu0431u0440u0435u0442u0435u043du0438u00a0 - improved accuracy result by u0443u0432u0435u043bu0438u0447u0435u043du0438u00a0 degree between aggregation rate u043au043eu0440u0440u0435u043bu00a0u0446u0438u0438 soluble in acetic acid u043au043bu0435u0439u043au043eu0432 u0438u043du044b and u0445u043bu0435u0431u043eu043fu0435u043au0430u0440u043du044bu043cu0438 qualities of wheat. the test sample u0433u043eu0442u043eu0432u00a0u0442 sample of wheat flour. from our legal gluten flour.about 750 mg of crude gluten u044du043au0441u0442u0440u0430u0433u0438u0440u0443u044eu0442 10 cm 3 solution of acetic acid with the concentration of 0.01 - 0.05 mol / dm 3 for 29 - 31 h, after which the u0434u043eu0431u0430u0432u043bu00a0u044eu0442 10 cm 3 solution u0443u043au0441u0443u0441u043d oh acid with the concentration of 0.05 mol / dm 3 containing 0078 - 0082 mol dm 3 / chloride u043du0430u0442u0440u0438u00a0, and again u0434u0438u0441u043fu0435u0440u0433u0438u0440u0443u044eu0442 for 29 to 31 hours.then the mixture u0446u0435u043du0442u0440u0438u0444u0443u0433u0438u0440u0443u044eu0442, u043eu0442u0434u0435u043bu00a0u044eu0442 u043du0430u0434u043eu0441u0430u0434u043eu0447u043du0443u044e liquid u0434u043eu0431u0430u0432u043bu00a0u044eu0442 to phosphate buffer (0.2 mol ph 7.35 and 7.45) containing 1 mol of chloride u043du0430u0442u0440u0438u00a0. winning is u043au043bu0435u0439u043au043eu0432u0438u043du043du044bu0445 residue protein u043eu0442u0434u0435u043bu00a0u044eu0442 after u0446u0435u043du0442u0440u0438u0444u0443u0433u0438u0440u043eu0432u0430u043du0438u00a0, u0434u043eu0431u0430u0432u043bu00a0u044eu0442 to 3 cm 3 acetic acid with the concentration of 0.05 mol / dm 3. u0430u043bu0438u043au0432u043eu0442u0443 solution (1 / 3) from u0434u043bu00a0 u043eu043fu0440u0435u0434u0435u043bu0435u043du0438u00a0 u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 protein on u043au044au0435u043bu044cu0434u0430u043bu044e.from the data u0438u0441u0445u043eu0434u00a0 solution is u043au043bu0435u0439u043au043eu0432u0438u043du043du044bu0445 proteins u0440u0430u0437u0431u0430u0432u043bu00a0u044eu0442 acetic acid with the concentration of 0.05 mol / dm 3 to u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u043au043bu0435u0439u043au043eu0432u0438u043du043du044bu0445 proteins in it is 0018 0.016%.the obtained solution u043fu0440u0438u0431u0430u0432u043bu00a0u044eu0442 phosphate buffer ph 5.6) containing 2 mol of chloride u043du0430u0442u0440u0438u00a0, after which u043eu043fu0440u0435u0434u0435u043bu00a0u044eu0442 constant aggregation u043au043bu0435u0439u043au043eu0432u0438u043du043du044bu0445 proteins, and it w u0440u043eu0433u043du043eu0437u0438u0440u0443u044eu0442 u0445u043bu0435u0431u043eu043fu0435u043au0430u0440u043du044bu0435 quality of wheat samples. 2, table 2).