Naslov
Influence of Chemical and Physical Properties of Protein and Starch in Wheat Flour on Characteristic of Bread

Autori
Hackenberger, Dubravka ; Ugarčić-Hardi, Žaneta ; Hackenberger Kutuzović, Branimir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the Third Symposium on Chemical Reactions in Foods / Velišek, J. ; Davidek, J. - Prag : Czech Chemical Society. Division of Food and Agricultural Chemistry, 1996, 126-129

Skup
Symposium on Chemical Reactions in Foods (3 ; 1996)

Mjesto i datum
Prag, Češka Republika, 02.09.1996. - 27.09.1996

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chemical and physical properties; protein; starch; bread

Sažetak
Wheat quality is a complex trait. The value of each parameter can be expressed mathematicaly as an index. By using indexes, all quality parameters show certain interrelationships. Forty various flours of winter wheat were tested. The results of the investigation have shown that yiled of bread can be evaluated by parameters of chemical and physical characteristic of protein and starch. Volume of bread and quality of crumb of bread can be evaluated by rheological properties of dough.

Izvorni jezik
Engleski

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