[Study the chemical and physical characteristics of starch granules in some Iraqi wheat varieties]

The study showed significant differences in percentage of small starch granules in four Iraqi wheat varieties Tammoze 3, Abugraib, Rabiaah and Maxibac. Tammoze 3 gave the highest value compared to other varieties in percentage of the starch granules. Whereas the lowest percentage of the starch granules was found in Maxiback. Percentage of wheat amylase was superior in Maxiback while the lowest was found in Tammoze 3. At 90°C, the swallow values of small starch granules for all varieties were not the same, Tammoze 3 gave the highest value whereas Abugraib showed the lowest. The reverse was found in terms of the solubility of the starch granules

role of lipid content in bread making of some iraqi wheat varieties

This study was carried out to test the effect of fat content of some local bread wheats on bread making. Results showed that Tammoze 3 flour was signifintly better in specific volume of the bread than the other varieties* Maxiback flour gave the lowest loaf specific volume [25%]. No significant differences were found between loaf volumes of Abo-graib and Rabeaa flours. Taste panels were found to be in agreement with that of standard baking test Lipid content varied among the flours of the tested wheat varieties. Both total and free lipids were lower in Maxiback flour than in the other varieties. Non polar to polar lipid [NL/PL] FL ratio in extracted free lipid was increased in Maxiback wheat while this ratio in Tammoze 3 wheat was decreased

Role of gamma ray and microwave heating on reducing Chlorogenic acid Content of sunflower meal

This research was conducted to study the influence of gamma ray and microwave heating on chlorogenic concentration of two sunflower cultivars, namely, local and perdovik. Proximate analysis was conducted on seeds. Oil was extracted by hexane in order to prepare sunflower meal. Different phenolic compounds were isolated and identified in sunflower meal. Four compounds in local cultivar [acids of chlorogenic, cinnamic, isoferulic and sinapic] and five compounds in perdovik cultivar [acids of chlorogenic, caffeic, cinnamic, isoferulic and sinapic] were isolated. Chlorogenic acid was the dominant phenolic compound representing 60% of total amount of phenolic compounds. Some samples of sunflower meal were irradiated with gamma ray at doses of 2.5, 5 and 10 KGy and other samples were treated with microwave heating for 3, 5 and 7 min. at high level energy. Results showed a great reduction in chlorogenic acid content in sunflower meal when gamma ray dose and time of microwave treatment were raised, the highest reduction rates were 98.7 and 98% at dose of 10 KGy of gamma ray and 77.5 and 73.4% by microwave for local and perdovik cultivars respectively