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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. i 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. Preuzeto s 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, br. 1, 2012, str. 19-25. https://urn.nsk.hr/urn:nbn:hr:109:948732

Horvat, Daniela, Georg Drezner, Rezica Sudar, Damir Magdić i Valentina Španić. "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins." Croatian journal of food science and technology 4, br. 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), str. 19-25. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:948732 (Datum pristupa: 31.03.2025.)

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]. 19.07.2012. [pristupljeno 31.03.2025.];4(1):19-25. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:948732

D. Horvat, G. Drezner, R. Sudar, D. Magdić i V. Španić, "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins", Croatian journal of food science and technology, vol. 4, br. 1, str. 19-25, Srpanj 2012. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:948732. [Citirano: 31.03.2025.]

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Podaci o radu
Naslov (engleski)Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins
AutorDaniela Horvat
AutorGeorg Drezner
AutorRezica Sudar
AutorDamir Magdić
AutorValentina Španić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 4, br. 1, str. 19-25
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:948732
Datum objave publikacije2012-07-19
ProjektŠifra: 073-0730718-0598
Naziv (hrvatski): Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice
Naziv (engleski): The development of new germplasm in breeding of quantitative wheat traits
Voditelj: Georg Drezner
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
ProjektŠifra: 113-1130471-0592
Naziv (hrvatski): Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Naziv (engleski): Nondestructive methods in processes of food production and storage
Voditelj: Damir Magdić
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/84716
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-25 16:14:09