ANALYSIS OF PROTEIN IN WHEAT GRAIN

Venkata Naga Kaumudi Prabha Annavarapu,Murali Krishna Pamarthi

doi:10.29121/granthaalayah.v9.i9.2021.4286

Venkata Naga Kaumudi Prabha Annavarapu, Murali Krishna Pamarthi

Open Access

https://doi.org/10.29121/granthaalayah.v9.i9.2021.4286

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Abstract

Wheat is one of the most important cereal crops grown with highest demand. Nitrogen content that enables the protein in the grain is necessary for baking and processing quality. The importance of wheat protein and its functionality in bakery products are well discussed in the given topic. This Study was carried out to study the effect of nitrogen fertilizer supply and its implications on bread wheat variety in the baking process. Dumas method is used for estimating the protein content in the bread variety that is grown in two different nitrogen fertilizers supply with 100kg/ha and 350kg/ha respectively. The results clearly depict the highest growth of bread wheat variety which was grown in 350kg/ha of nitrogen supply has high amount of protein content. Wheat is the best source of carbohydrates and the proteins present in are gliadin and glutenin which are responsible to provide viscoelastic properties in the bakery products. Functionality of the bakery products are well discussed in the introduction part. The result includes test values and graphs have been plotted based on the comparison of protein present in bread. In the discussion section the differences and effects of protein in processing of foods are analysed against similar other research works.

Highlights

Wheat (Triticum aestivum) is the fourth most staple crop consumed by world’s population occupying 22% cultivated area Shewry (2009)
With the increase in the protein content of wheat grain there is a gradual increase of gluten content, several studies have suggested the non-gluten proteins will not play an important role in the making of bread Kim and Lee (2015)
In the present study we discussed about the effect of nitrogen supply to the protein content of the wheat grain and the results obtained showed high percentage of protein supplied with 350kg/ha; three times more compared 100kg/ha

Summary

INTRODUCTION

Wheat (Triticum aestivum) is the fourth most staple crop consumed by world’s population occupying 22% cultivated area Shewry (2009). Main functional properties of protein are it provides viscoelasticity to the dough and are characterized by unusual amounts of residues of glutamine Belton (1993) They are important sources of plant protein which are related to conformational state and are affected by processing conditions. With the increase in the protein content of wheat grain there is a gradual increase of gluten content, several studies have suggested the non-gluten proteins will not play an important role in the making of bread Kim and Lee (2015). In the present Study dumas method is used for estimating nitrogen percentage in the wheat grain. It is calculated by thermal conductivity process. Food samples are measured automatically in dumas method Fieldner and Taylor (1915)

RESULT

Findings

DISCUSSION

CONCLUSION