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Pregled bibliografske jedinice broj: 599805

Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins


Horvat, Daniela; Drezner, Georg; Sudar, Rezica; Magdić, Damir; Španić, Valentina
Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins // Croatian Journal of Food Science and Technology, 4 (2012), 1; 19-25 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins

Autori
Horvat, Daniela ; Drezner, Georg ; Sudar, Rezica ; Magdić, Damir ; Španić, Valentina

Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 4 (2012), 1; 19-25

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Wheat cultivars; baking quality; endosperm storage proteins; SDS-PAGE; RP-HPLC

Sažetak
Wheat storage proteins of twelve winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek in 2009 were studied for their contribution to the baking quality. Composition of high molecular weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE method, while the proportions of endosperm storage proteins were determined by RP-HPLC method. Regarding the proportion of storage proteins, results of the linear correlation (p<0.05) showed that protein (P) and wet gluten (WG) content were highly negatively correlated with albumins and globulins (AG) and positively with gliadins (GLI). A strong negative correlation between AG and water absorption (WA) capacity of flour was found, while GLI had positive influence on this property. Dough development time (DDT) was positively significantly correlated with HMW-GS and negatively with AG. Degree of dough softening (DS) was strongly positively affected by gamma-GLI and gliadins to glutenins ratio (GLI/GLU) and negatively by total GLU and HMW-GS. Dough energy (E) and maximum resistance (RMAX) were significantly positively affected by Glu-1 score and negatively by GLI/GLU ratio. Resistance to extensibility ratio (R/EXT) was significantly negatively correlated with total GLI. Bread volume was significantly negatively influenced by AG.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Georg Drezner, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Horvat, Daniela; Drezner, Georg; Sudar, Rezica; Magdić, Damir; Španić, Valentina
Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins // Croatian Journal of Food Science and Technology, 4 (2012), 1; 19-25 (podatak o recenziji nije dostupan, članak, znanstveni)
Horvat, D., Drezner, G., Sudar, R., Magdić, D. & Španić, V. (2012) Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins. Croatian Journal of Food Science and Technology, 4 (1), 19-25.
@article{article, year = {2012}, pages = {19-25}, keywords = {wheat cultivars, baking quality, endosperm storage proteins, SDS-PAGE, RP-HPLC}, journal = {Croatian Journal of Food Science and Technology}, volume = {4}, number = {1}, issn = {1847-3466}, title = {Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins}, keyword = {wheat cultivars, baking quality, endosperm storage proteins, SDS-PAGE, RP-HPLC} }

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts