engleski

Quality properties of some Croatian and Serbian wheat cultivars in relation to gluten proteins

Two Croatian (Žitarka, Srpanjka) and two Serbian (Dragana, Bastijana) winter wheat cultivars differing in processing quality were analyzed and compared. Samples were collected at the experimental fields of the Agricultural institute Osijek and Institute of the Field and Vegetable Crops Novi Sad in 2009. Flour and dough quality was defined through the analysis of indirect quality parameters and dough rheological properties. Cultivars Srpanjka and Bastijana were characterized as cultivars with better gluten properties and have shown better mixing and elasticity dough behaviour in comparison to cultivars Žitarka and Dragana. Gluten proteins composition and amount have been examined by SDS- PAGE and RP-HPLC method. The higher amount of HMW and LMW-GS subunits, lower Gli/Glu ratio and presence of favourable HMW-GS composition have contributed to higher gluten strength and consequently better bread making quality.

bread wheat cultivars; technological quality; gluten proteins; RP-HPLC

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