prikaz prve stranice dokumenta Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins
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Scientific paper - Original scientific paper
Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins
Croatian journal of food science and technology, 4 (2012), 1; 19-25. urn:nbn:hr:109:948732
Horvat, Daniela; Drezner, Georg; Sudar, Rezica; Magdić, Damir; Španić, Valentina

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Horvat, D., Drezner, G., Sudar, R., Magdić, D. & Španić, V. (2012). Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins. Croatian journal of food science and technology, 4. (1), 19-25. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:948732

Horvat, Daniela, et al. "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins." Croatian journal of food science and technology, vol. 4, no. 1, 2012, pp. 19-25. https://urn.nsk.hr/urn:nbn:hr:109:948732

Horvat, Daniela, Georg Drezner, Rezica Sudar, Damir Magdić and Valentina Španić. "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins." Croatian journal of food science and technology 4, no. 1 (2012): 19-25. https://urn.nsk.hr/urn:nbn:hr:109:948732

Horvat, D., et al. (2012) 'Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins', Croatian journal of food science and technology, 4(1), pp. 19-25. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948732 (Accessed 05 April 2025)

Horvat D, Drezner G, Sudar R, Magdić D, Španić V. Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins. Croatian journal of food science and technology [Internet]. 2012 July 19 [cited 2025 April 05];4(1):19-25. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948732

D. Horvat, G. Drezner, R. Sudar, D. Magdić and V. Španić, "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins", Croatian journal of food science and technology, vol. 4, no. 1, pp. 19-25, July 2012. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948732. [Accessed: 05 April 2025]

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Metadata
Title (english)Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins
AuthorDaniela Horvat
AuthorGeorg Drezner
AuthorRezica Sudar
AuthorDamir Magdić
AuthorValentina Španić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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... More 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. Less
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 4, no. 1, pp. 19-25
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:948732
Publication2012-07-19
ProjectNumber: 073-0730718-0598
Title (croatian): Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice
Title (english): The development of new germplasm in breeding of quantitative wheat traits
Leader: Georg Drezner
Jurisdiction: Croatia
Funding stream: zProjects
ProjectNumber: 113-1130471-0592
Title (croatian): Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title (english): Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/84716
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-25 16:14:09
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