Izvorni znanstveni članak
THE INFLUENCE OF ALBUMINS AND GLOBULINS ON BREAD-MAKING QUALITY OF WHEAT (Triticum aestivum L.)
Daniela Horvat
Gordana Šimić
G. Drezner
K. Dvojković
Sažetak
Wheat proteins mainly determine the technological properties of wheat flour. The aim of the study was to determine the relative quantity of albumins and globulins in wheat cultivars and their contribution to bread-making quality by Reversed Phase High Pressure Liquid Chromatography (RP-HPLC).
Investigations were carried out on 15 wheat cultivars growing at the Agriculture Institute Osijek. The bread-making quality of wheat cultivars was defined by indirect quality parameters and rheological properties of flour. The negative linear correlation was observed between albumins and globulins content of and sedimentation value, gluten index, dough stability, dough energy, resistance and resistance to extension ratio.
Ključne riječi
wheat; proteins; albumins and globulins; bread-making quality
Hrčak ID:
19828
URI
Datum izdavanja:
23.4.2007.
Posjeta: 2.349 *