Pregledni rad
https://doi.org/10.33128/ag.80.6.3
CHANGES IN CHEMICAL COMPOSITION AND RHEOLOGICAL PROPERTIES OF WHEAT DURING STORAGE
Katarina Kurtović
; studentica Agronomskoga fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ana Matković
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Karmen Jukić
; BELJE d.d. PC TSH PJ Mlin Križevci, Hrvatska
Željko Jukić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
Wheat (Triticum aestivum L.) is one of the most important crops in Croatia. After harvest, it is stored in warehouses where it remains until the milling. It has been shown that the quality of wheat is somewhat weaker immediately after harvest and wheat must be stored for some time in the warehouses. This period, which is sometimes referred to as postharvest ripening, lasts differently for different varieties. During this period, but also during storage of wheat grain to processing, certain factors may positively or negatively affect proteins, carbohydrates, lipids, test weight, grinding properties and rheological properties. The aim of this paper is to present the factors that influence the change of carbohydrates, lipids and proteins during storage of wheat and the dynamics of improving the rheological properties of wheat from the storage to the start of processing.
Ključne riječi
wheat; postharvest maturation, rheological properties; chemical composition
Hrčak ID:
222985
URI
Datum izdavanja:
3.6.2019.
Posjeta: 1.790 *