Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 4 No. 1, 2012.

Izvorni znanstveni članak

Baking quality parameters of wheat in relation to endosperm storage proteins

Daniela Horvat orcid id orcid.org/0000-0002-2619-3344 ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
G. Drezner ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
Rezica Sudar ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
D. Magdić orcid id orcid.org/0000-0001-6222-6468 ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Valentina Španić orcid id orcid.org/0000-0002-7684-5419 ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia

Puni tekst: engleski pdf 115 Kb

str. 19-25

preuzimanja: 1.965

citiraj

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 α- gliadins (GLI). A strong negative correlation between AG and water absorption (WA) capacity of flour was found, while α- 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 γ- 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.

Ključne riječi

wheat cultivars; baking quality; endosperm storage proteins; SDS-PAGE; RP-HPLC

Hrčak ID:

84716

URI

https://hrcak.srce.hr/84716

Datum izdavanja:

19.7.2012.

Posjeta: 3.080 *