Baking quality parameters of wheat in relation to endosperm storage proteins
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 p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2012-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/126222 |
| _version_ | 1818349056120848384 |
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| author | Daniela Horvat G. Drezner Rezica Sudar D. Magdić Valentina Španić |
| author_facet | Daniela Horvat G. Drezner Rezica Sudar D. Magdić Valentina Španić |
| author_sort | Daniela Horvat |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-13T17:59:53Z |
| format | Article |
| id | doaj.art-2df89d46e05f4de892b4210b7a413dac |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-12-13T17:59:53Z |
| publishDate | 2012-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-2df89d46e05f4de892b4210b7a413dac2022-12-21T23:36:14ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232012-01-0141192584716Baking quality parameters of wheat in relation to endosperm storage proteinsDaniela Horvat0G. Drezner1Rezica Sudar2D. Magdić3Valentina Španić4Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, CroatiaAgricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, CroatiaAgricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaAgricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, CroatiaWheat 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.http://hrcak.srce.hr/file/126222 |
| spellingShingle | Daniela Horvat G. Drezner Rezica Sudar D. Magdić Valentina Španić Baking quality parameters of wheat in relation to endosperm storage proteins Croatian Journal of Food Science and Technology |
| title | Baking quality parameters of wheat in relation to endosperm storage proteins |
| title_full | Baking quality parameters of wheat in relation to endosperm storage proteins |
| title_fullStr | Baking quality parameters of wheat in relation to endosperm storage proteins |
| title_full_unstemmed | Baking quality parameters of wheat in relation to endosperm storage proteins |
| title_short | Baking quality parameters of wheat in relation to endosperm storage proteins |
| title_sort | baking quality parameters of wheat in relation to endosperm storage proteins |
| url | http://hrcak.srce.hr/file/126222 |
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