Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour

From: Cereal Chemistry | Date: January 1, 2006| Author: Morrison, S C; Ross, M P; Simmons, L D; Every, D | Copyright information

ABSTRACT

Fourteen millstream flours, a straight-run flour, bran, pollard, and germ were prepared separately from two Australian and two New Zealand wheat cultivars using a 650 kg/hr pilot roller mill. Glutathione (GSH) and oxidized glutathione (GSSG) were measured in all samples. The Australian cultivars had higher levels of GSH and GSSG than the New Zealand cultivars, and in all cultivars the levels in pollard and germ were considerably higher than in flour samples. Generally, the ear...

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