engleski

Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (Triticum aestivum L.) with different gluten strength

In accordance with evaluated gluten characteristics, the analyzed cultivars were classified into two groups. Cultivars Žitarka, Golubica and Janica with higher exstensibility, lower resistance and optimal elasticity were characterized as group with medium gluten. Cultivars Srpanjka, Soissons and advance line Osk. 266/03 with lower extensibility, high resistance and reduced elasticity were characterized as group with strong gluten. The cultivars with strong gluten have been characterized as bread improvers and these cultivars have shown higher contents of total glutenins and HMW glutenin subunits. Using bread improver significantly destroyed dough viscoelastic properties of these with higher gluten strength with negative effect on loaves shape and bread crumb structure.

genotype; gluten strength; dough rheology; bread crumb structure

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