AGTEC-Org
Grain and flour quality (WP4)
Grains collected in the field experiments (WP2) and exposed for different pre and post-treatments and milling techniques (WP3) will be provided. Analyses of hardness, ash, total protein, dietary fibre, bound hydrophilic antioxidants will be performed together with some specific physico-chemical parameters for proteins such as Zeleny sedimentation index and gluten index and flour rheological properties (farinograph, alveograph, gluten index, extensibility test, sedimentation test). Phytate content and protein composition (size of protein polymers, gliadin to glutenin ratio, HMWG to LMWG ratio) will be performed together with analyses of granulometry and damaged starch and DON contamination. INRA and INRAN will take care of the technological and nutritional evaluation, and DIAS will take care of the safety aspects by performing analyses of the DON.
Responsible partner:
Senior scientist Marina Carcea
Cereal Research Departement
Instituto Nazionale di Ricerca per gli
Alimenti e la Nutrizione
Via
Ardeatina 546
00178