How to measure the content of various proteins in wheat crude protein 10

Ultraviolet spectroscopy 280 assay, Kjeldahl nitrogen determination method, computer simulation, diuret and other methods.

Ammonia content was tested, Kjeldahl method.

The crude protein of wheat germ powder is about 25%, but the crude protein content of different grades of products produced by different manufacturers must be different, and the specific can only be subject to actual measurement.

Abstract: Protein is the main nutrient component of wheat grains, and it is also an important indicator to evaluate the quality of wheat. Wheat protein is usually divided into albumin, globulin, gliadin and glutenin according to different solubility, and the quality of wheat is closely related to the content and proportion of each protein component.

In this paper, the research and application of wheat protein components are summarized from the aspects of composition, accumulation, influencing factors and effects on processing quality, and the research prospects of wheat protein components are prospected.

Abstract:The protein fractions of 21 wheat flour samples were determined by continuous progressive protein extraction method and component rapid extraction method to compare the characteristics of the two protein component analysis methods. The continuous progressive extraction method was used to separate wheat protein into albumin, globulin, gliadin and glutenin. The rapid extraction method separates wheat protein into monomeric protein, soluble gluten, and insoluble gluten.

The results showed that there was no relationship between monomeric protein and albumin, globulin, gliadin content, and the sum of albumin, globulin, and glutenin. The content of soluble gluten was negatively correlated with albumin and weakening degree, and was significantly or positively correlated with gliadin, glutenin and precipitation value. Insoluble gluten was significantly or significantly correlated with gliadin, glutenin, precipitation value, stabilization time, evaluation value, and degree of weakening. The continuous progressive extraction method is suitable for routine detection of wheat quality, and the rapid extraction method is suitable for the quality detection of early wheat materials.

The two methods have the same important role in the processing quality of wheat, and should be selected according to the sample size and detection accuracy.

(1) Extra high gluten flour: (moisture 14%, crude protein or more): usually used to make gluten and fritters.

2) High gluten flour: (moisture 14%, crude protein or more): The protein content of high gluten flour is average, and usually the protein content above can be called high gluten flour.

It has a high protein content and a lot of gluten, so it is also strong in gluten, and is mostly used to make bread, noodles, etc.

3) Flour flour: (moisture 14%, crude protein or more): usually used to make steamed buns, steamed buns, noodles, Chinese dim sum, etc.

4) All-purpose flour: (water, crude protein or above): usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

5) Low-gluten flour: (moisture, crude protein or less): Usually used for cakes, biscuits, small cakes, snacks, etc.

Distinguish flour. When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour = high-precision flour" when buying flour, in fact, the meaning of "high-precision" is simply high-grade refining, which only indicates the processing technology of wheat, and cannot explain the gluten of flour, so "high-grade refined" may be high-gluten flour, or low-gluten flour, may be special flour, or may be second-class flour. From this point of view, the term "high precision" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles).

Low-gluten powder: the color is white, and it is easy to form a clump when grasped by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

To put it more simply, you grab a handful of flour with your hands, then clench it into a ball with your fist, then release it, and gently weigh the dough with your hands. If the dough can maintain its shape during the gentle rubbing process, it is a low-gluten flour.

The protein content of wheat, per 100 grams, the main content of wheat is starch and protein.

The protein content of wheat is mostly between 6 and 10%, and a few varieties can reach more than 10%.

Protein content of wheat: grams per 100 grams.

The main components of wheat are starch, protein, amino acids (gluten), and B vitamins. Wheat is not only a nutritious food for people, but also a medicine for human diseases. There are four main types of medicinal functions for it:

Nourish the heart, benefit the kidneys, and blood, and strengthen the spleen. In addition, zhidao has four major uses: to remove annoyance, stop bleeding, facilitate urination, and moisten the lungs.

Bread and snacks, especially whole wheat bread, are anti-depressant foods that have a certain effect on relieving mental stress, tension, fatigue, etc. Eating whole-grain foods can reduce the amount of estrogen in the blood circulation, thereby achieving the goal of preventing breast cancer.

The protein content of wheat is grams per 100 grams. The main components of wheat are carbohydrates, fat, protein, crude fiber, calcium, phosphorus, potassium, vitamin B1, vitamin B2 and niacin, as well as allantoin. In addition, wheat germ is also rich in dietary fiber and vitamin E, and contains a small amount of arginine, amylase, sitosterol, lecithin and proteolytic enzymes.

Wheat is a general term for the genus Wheat plants, the representative species is common wheat is a gramineous plant, is a cereal crop widely cultivated all over the world, wheat fruit is one of the staple foods of human beings, ground into flour can be made into bread, steamed bread, biscuits, noodles and other foods, fermented can be made into beer, alcohol, liquor (such as vodka), or biomass fuel.

Wheat is one of the three major cereals, almost all of which are eaten, and only about one-sixth is used as feed. The Lianghe River Basin is the first region in the world to cultivate wheat, and China is one of the earliest countries in the world to grow wheat.

Like wheat, the protein content of wheat is generally about 11.9 grams per 100 grams. Wheat is a general term for wheat plants, is a monocot, is a kind of grass widely planted around the world, which is rich in wheat rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C and other nutrients.

The protein content is mostly around winter wheat. According to protein content. Low-gluten wheat flour to, medium-gluten wheat flour at 11%, flour flour or above, and above is high-gluten wheat flour. Extra-high gluten is above.

Summary. It is reported that taking the edible part of 100 grams of wheat as an example, its nutrient content is as follows. Protein:

Generally around grams. Fat: Generally about grams.

Carbohydrates: Generally around grams. Dietary fiber:

Generally around grams. Carotene: Generally about micrograms.

Retinol: Generally about 10 micrograms. Calories:

Generally, it is about 317 kcal. Elemental calcium: generally about 34 mg.

Most wheat has a crude protein content of more than 13%, and high protein wheat, the crude protein content of this wheat reaches.

Hope mine is helpful to you.

Have a great day.

Is it 16 percent.

Is it 16 percent or how much to read.

It is reported that the edible part of 100 grams of wheat is used as an old example, and its nutrient content is as follows. Protein: Generally gram left to right.

Fat: Generally about grams. Carbohydrates:

Generally around grams. Dietary fiber: generally about grams.

Carotene deficiency: generally about micrograms. Retinol:

Generally, it is about 10 micrograms. Calories: generally about 317 kcal.

Elemental calcium: generally about 34 mg.

It is about grams per 100 grams.

Wheat can account for about 11% of protein, 2 7% of sugars, and about 17% of fat. Wheat protein is the protein contained in crop wheat. According to solubility, wheat proteins can be divided into albumin soluble in water, globulin soluble in salt solution but not in water, gliadin soluble in ethanol solution, gluten insoluble in neutral salt solution or ethanol.

The protein content of wheat is closely related to the processing quality, and different uses of wheat flour have different requirements for wheat protein content, and the protein quality determines the food processing quality of wheat.

The quality of protein determines the quality of wheat in food processing. Albumin and globulin make up about 10% of the protein and are mainly found in the aleurone layer, embryo and seed coat, and are soluble proteins.

The amount of protein contained in each 100g of wheat is grams.

Wheat seeds contain 53 70% starch, about 11% protein, 2 7% sugar, 2 10% dextrin, about 2% fat, and about 2% crude fiber. Fatty oils are mainly glycerides of oleic acid, linoleic acid, palmitic acid, and stearic acid. It also contains a small amount of sitosterol, lecithin, allantoin, arginine, amylase, maltase, protein enzyme and trace vitamin B.

Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. Depending on the variety and environmental conditions, the nutrient composition varies greatly.

In terms of protein content, wheat grains grown in the continental arid climate zone were hard and transparent, and the protein content was high, up to 14 20%. Wheat grains grown in humid conditions contain 8 10% protein.

Nutritional value of wheat:

1. Rich in nutrients: The main components of wheat are starch, protein, amino acids (gluten) and B vitamins.

2. Relieve stress: Wheat is not only a nutritious food for people, but also has a certain effect on relieving mental pressure, tension and fatigue.

3. Beauty effect: Eating whole grain food can reduce the content of estrogen in the blood circulation. For menopausal women, wheat flour (flour) also has the effects of skin rejuvenation, wrinkle removal, and freckle removal.

People's Daily Online - Different nutritional values of barley and wheat.

According to the latest "Chinese Food Composition Table", every 100 grams of wheat contains grams of protein; grams of protein per 100 grams of wheat flour (standard); Wheat flour (Fuqiang flour, special flour) contains grams of protein per 100 grams; Wheat flour (extra second flour) contains grams of protein per 100 grams; Wheat germ meal contains grams of protein per 100 grams.

Wheat flour (100 grams).

Protein grams. Moisture gram fat gram.

Carbohydrate grams.

calories in kilocalories. Calcium mg phosphorus mg.

Iron mg Riboflavin mg.

Niacin mg.