2003
DOI: 10.1002/food.200390027
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Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume

Abstract: Ten Croatian and five German wheat varieties were tested. Wheat protein composition was analysed according to a modified Osborne fractionation. They were extracted in four fractions: NaCl fraction, ethanol fraction, acetic acid fraction and insoluble fraction. The influence of protein and protein composition on the loaf volume was investigated. In protein composition a difference between the Croatian and German wheat varieties were found. Protein content, glutenin content and insoluble glutenin content showed … Show more

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Cited by 10 publications
(7 citation statements)
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“…The interactions of various proteins in gluten has important impacts on dough rheological properties and flour processing quality. With respect to wheat dough rheological properties, the FT, ST, and SV directly affect dough strength and are the most direct and accurate indicators of wheat processing quality [19]. This study showed that KFA improved the wet gluten content, SV, ST, and FT of the grains, which indicated that the spraying of potassium fertilizer on leaves in the late growth stage improved the processing quality of the wheat grains (Figure 4).…”
Section: Changes In Hmw-gs Contents and Processing Quality Indicatorsmentioning
confidence: 79%
See 1 more Smart Citation
“…The interactions of various proteins in gluten has important impacts on dough rheological properties and flour processing quality. With respect to wheat dough rheological properties, the FT, ST, and SV directly affect dough strength and are the most direct and accurate indicators of wheat processing quality [19]. This study showed that KFA improved the wet gluten content, SV, ST, and FT of the grains, which indicated that the spraying of potassium fertilizer on leaves in the late growth stage improved the processing quality of the wheat grains (Figure 4).…”
Section: Changes In Hmw-gs Contents and Processing Quality Indicatorsmentioning
confidence: 79%
“…It is generally believed that gliadin plays a major role in dough elongation, while gluten plays a major role in the elasticity or strength of the dough [2]. Among the rheological properties of wheat dough, the dough formation time (FT), stabilization time (ST), and sedimentation value (SV), which directly affect dough strength, are the most direct and accurate indexes reflecting the wheat processing quality [19]. Differences in the grain glutenin levels affect the dough FT, ST, and SV [20].…”
Section: Introductionmentioning
confidence: 99%
“…From the magni ed view of Fig. 9(b), it can be observed that only wheat our exhibits distinct absorption peaks around 1663 cm − 1 and 1604 cm − 1 , which are associated with the amide I band in the secondary structure of proteins (Unbehend et al 2003). This indicates that gluten removal effectively eliminates insoluble proteins from wheat our.…”
Section: Ft-ir Spectroscopymentioning
confidence: 88%
“…De Ruiter and Martin [ 43 ] reported that under the condition of 46 kg ha − 1 of sulfur application, the volume of bread increased by more than 6%. The study of Unbehend et al [ 44 ] showed that grain gluten content was positively correlated with bread volume. The studies of other authors [ 45 , 46 , 47 ] showed that the increase of glutenin content was beneficial to the baking quality of bread.…”
Section: Discussionmentioning
confidence: 99%