Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century

Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the advancement of wheat technological quality. A trial using a randomized block design with three replications was carried out during five growing seasons (2001-2005) that varied in temperature and rainfall conditions. Changes of quality were analyzed in the varieties from different breeding periods using linear regression analysis. Changes of quality indicators were expressed by regression coefficients. The studied varieties were released at 3-4-year intervals. The annual changes in genetic potentials were as follows: protein content - -0.03%, wet gluten - -0.14%, farinograph absorption -0.04%, dough energy - 1.53 cm(2), loaf volume 2.94 ml, and baking score - 0.07. The decreases in the protein and wet gluten contents were compensated for by an improvement in protein quality. The increase in gluten structure stability and appropriate combinations of high molecular weight glutenin subunits have contributed to the improvement of other quality indicators

Effect of Milling on DSC Thermogram of Excipient Adipic Acid

The purpose of this research was to investigate why and how mechanical milling results in an unexpected shift in differential scanning calorimetry (DSC) measured fusion enthalpy (∆fusH) and melting point (Tm) of adipic acid, a pharmaceutical excipient. Hyper differential scanning calorimetry (hyper-DSC) was used to characterize adipic acid before and after ball-milling. An experimental study was conducted to evaluate previous postulations such as electrostatic charging using the Faraday cage method, crystallinity loss using powder X-ray diffraction (PXRD), thermal annealing using DSC, impurities removal using thermal gravimetric analysis (TGA) and Karl Fischer titration. DSC thermograms showed that after milling, the values of ∆fusH and Tm were increased by approximately 9% and 5 K, respectively. Previous suggestions of increased electrostatic attraction, change in particle size distribution, and thermal annealing during measurements did not explain the differences. Instead, theoretical analysis and experimental findings suggested that the residual solvent (water) plays a key role. Water entrapped as inclusions inside adipic acid during solution crystallization was partially evaporated by localized heating at the cleaved surfaces during milling. The correlation between the removal of water and melting properties measured was shown via drying and crystallization experiments. These findings show that milling can reduce residual solvent content and causes a shift in DSC results