Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 398381

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

Horvat, Daniela; Drezner, Georg; Magdić, Damir; Šimić, Gordana; Dvojković, Krešimir; Lukinac, Jasmina
Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (Triticum aestivum L.) with different gluten strength // Romanian Agricultural Research, 26 (2009), 35-40 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 398381 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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

Autori
Horvat, Daniela ; Drezner, Georg ; Magdić, Damir ; Šimić, Gordana ; Dvojković, Krešimir ; Lukinac, Jasmina

Izvornik
Romanian Agricultural Research (1222-4227) 26 (2009); 35-40

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

Ključne riječi
genotype; gluten strength; dough rheology; bread crumb structure

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Magdić, Damir, MZOS ) ( CroRIS)
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Drezner, Georg, MZOS ) ( CroRIS)

Ustanove:
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Daniela Horvat (autor)

Avatar Url Jasmina Lukinac (autor)

Avatar Url Damir Magdić (autor)

Avatar Url Gordana Šimić (autor)

Avatar Url Krešimir Dvojković (autor)

Avatar Url Georg Drezner (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada incda-fundulea.ro

Citiraj ovu publikaciju:

Horvat, Daniela; Drezner, Georg; Magdić, Damir; Šimić, Gordana; Dvojković, Krešimir; Lukinac, Jasmina
Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (Triticum aestivum L.) with different gluten strength // Romanian Agricultural Research, 26 (2009), 35-40 (međunarodna recenzija, članak, znanstveni)
Horvat, D., Drezner, G., Magdić, D., Šimić, G., Dvojković, K. & Lukinac, J. (2009) Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (Triticum aestivum L.) with different gluten strength. Romanian Agricultural Research, 26, 35-40.
@article{article, author = {Horvat, Daniela and Drezner, Georg and Magdi\'{c}, Damir and \v{S}imi\'{c}, Gordana and Dvojkovi\'{c}, Kre\v{s}imir and Lukinac, Jasmina}, year = {2009}, pages = {35-40}, keywords = {genotype, gluten strength, dough rheology, bread crumb structure}, journal = {Romanian Agricultural Research}, volume = {26}, issn = {1222-4227}, title = {Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (Triticum aestivum L.) with different gluten strength}, keyword = {genotype, gluten strength, dough rheology, bread crumb structure} }
@article{article, author = {Horvat, Daniela and Drezner, Georg and Magdi\'{c}, Damir and \v{S}imi\'{c}, Gordana and Dvojkovi\'{c}, Kre\v{s}imir and Lukinac, Jasmina}, year = {2009}, pages = {35-40}, keywords = {genotype, gluten strength, dough rheology, bread crumb structure}, journal = {Romanian Agricultural Research}, volume = {26}, issn = {1222-4227}, title = {Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (Triticum aestivum L.) with different gluten strength}, keyword = {genotype, gluten strength, dough rheology, bread crumb structure} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

Podijeli:





Contrast
Increase Font
Decrease Font
Dyslexic Font
CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.