The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method
This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived from some wheat varieties grown in Lithuania has been determined. The protein properties are evalua...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162878 |
| _version_ | 1797430752116211712 |
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| author | Grazina Juodeikiene Lina Jakubauskiene |
| author_facet | Grazina Juodeikiene Lina Jakubauskiene |
| author_sort | Grazina Juodeikiene |
| collection | DOAJ |
| description | This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived from some wheat varieties grown in Lithuania has been determined. The protein properties are evaluated by SDS-PAGE. A new method of the analysis of swelling, based on the principle of echolocation, has been used to determine the quality of this specific kind of baked goods. For the application of this method the wheat flour, which is most suitable for the production of ring-shaped rolls, made from the wheat variety Portal (Pasvalys PVRS), has been selected. This flour has the following quality parameters: proteins 10.5 %, gluten 22.0 %, gluten index 47 r.u. Correlation between the flour quality parameters and the quality of the final bread product shows that γ-gliadins (r=–0.63), LMM glutenins (r=0.55), HMM glutenins (r=0.63) and the content of gluten (r=0.87) have the greatest influence on the quality of the ring-shaped rolls. |
| first_indexed | 2024-03-09T09:32:18Z |
| format | Article |
| id | doaj.art-86a14345a3504665baf96ae89dc6ad2c |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:32:18Z |
| publishDate | 2005-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-86a14345a3504665baf96ae89dc6ad2c2023-12-02T03:27:48ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062005-01-01433247253The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation MethodGrazina Juodeikiene0Lina Jakubauskiene1Kaunas University of Technology, Department of Food Technology, Radvilenu st. 19, LT-50270 Kaunas, LithuaniaKaunas University of Technology, Food Institute, Taikos pr. 92, LT-51180 Kaunas, LithuaniaThis paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived from some wheat varieties grown in Lithuania has been determined. The protein properties are evaluated by SDS-PAGE. A new method of the analysis of swelling, based on the principle of echolocation, has been used to determine the quality of this specific kind of baked goods. For the application of this method the wheat flour, which is most suitable for the production of ring-shaped rolls, made from the wheat variety Portal (Pasvalys PVRS), has been selected. This flour has the following quality parameters: proteins 10.5 %, gluten 22.0 %, gluten index 47 r.u. Correlation between the flour quality parameters and the quality of the final bread product shows that γ-gliadins (r=–0.63), LMM glutenins (r=0.55), HMM glutenins (r=0.63) and the content of gluten (r=0.87) have the greatest influence on the quality of the ring-shaped rolls.http://hrcak.srce.hr/file/162878wheat flour quality parametersgluten fractionsring-shaped rollsswelling and sensory analysisecholocation method |
| spellingShingle | Grazina Juodeikiene Lina Jakubauskiene The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method Food Technology and Biotechnology wheat flour quality parameters gluten fractions ring-shaped rolls swelling and sensory analysis echolocation method |
| title | The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method |
| title_full | The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method |
| title_fullStr | The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method |
| title_full_unstemmed | The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method |
| title_short | The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method |
| title_sort | relationship between protein fractions of wheat gluten and the quality of ring shaped rolls evaluated by the echolocation method |
| topic | wheat flour quality parameters gluten fractions ring-shaped rolls swelling and sensory analysis echolocation method |
| url | http://hrcak.srce.hr/file/162878 |
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