Abstract
AbstractSemolina samples were obtained from several durum wheat cultivars. The cooking quality of the spaghetti prepared from the semolina showed both inter and intravarietal differences. Proteins from semolina were extracted sequentially and both the reactive and total SH plus SS content of the protein extracts determined amperometrically. The albumin‐globulin fractions contained the highest amounts of both reactive and total SH plus SS groups. The total SH plus SS content was higher in the gliadins than in the glutenins but the latter contained higher amounts of reactive SH plus SS groups. A highly significant correlation was found between the total amount of SH plus SS content of the glutenins and the cooking quality of the samples (r=0.835): This might be a functional relation.
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