Relations between ferulic acid content in wheat coat, and milling quality and colour of grain

• Autorzy: Klepacka J. , Fornal L. , Konopka S. , Choszcz D.
• Języki publikacji: EN

Abstrakty

EN

Relations between the milling quality and colour of wheat grain, and the content of ferulic acid were studied. It was found that the content of ferulic acid in the bran of the analysed varieties of wheat is a statistically significant feature of a variety which depends on grain size. Next, the colour of wheat grain differentiates winter and spring varieties according to their technologic quality. The analysis of the correlation between the content of ferulic acid in the bran and the colour of wheat grain indicates relations between the colour specified as the average value of grey level occurrence and the content of ferulic acid. The higher the content of ferulic acid in the bran, the lower number of grey level determines the colour of wheat grain surface, i.e. the higher content of ferulic acid, the darker the colour of grain surface.

Słowa kluczowe

EN

wheat; bran; grain; milling quality; seed coat; colour; ferulic acid; wheat coat

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume5/issue2/food/art-15.html

Twórcy

autor

Klepacka J.

• University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland

autor

Fornal L.

autor

Konopka S.

autor

Choszcz D.

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