The Flour Quality and the Anthocyanin Content of the Wheat With Blue Coloured Grain
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Abstract
The flour quality and anthocyanin content of blue coloured grain wheats were tested in our experiment. The flour quality and baking properties of the two wheat lines with blue coloured grain examined were similar to non-blue-grain mill wheat. The farinographic value of whole grain flours was generally lower than that of white flours due to the significant bran content. The volume of loaves made from wholemeal flour was also significantly smaller than those made from white flour. The blue-kernel wheats differ best from the non-blue-grain GK Csillag common wheat variety in their anthocyanin content. The anthocyanin content in Csillag's white flour was unmeasurable, and in its wholemeal flour it was only 5.3 mg/kg. The anthocyanin content of the wholemeal flour of blue wheats often reached 100 mg/kg, while it was 6.7-14.7 mg/kg in their white flours. The anthocyanin content is also significantly affected by the crop-year and the site of production. Since the anthocyanin content is the highest in whole grain flour, this flour can be used to improve and increase the anthocyanin content of pasta and bakery products.
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Funding data
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European Regional Development Fund
Grant numbers GINOP-2.2.1-15-2016-00026
References
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