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Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions

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dc.contributor.author Tomić, Jelena
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Popović, Ljiljana
dc.contributor.author Hristov, Nikola
dc.contributor.author Nikolovski, Branislava
dc.date.accessioned 2017-04-20T09:58:24Z
dc.date.available 2017-04-20T09:58:24Z
dc.date.issued 2016-05
dc.identifier.citation J. Tomić, A. Torbica, Lj. Popović, N. Hristov, B. Nikolovski. Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions. Food Chemistry 199 (2016) 565–572. DOI: 10.1016/ j.foodchem.2015.12.031 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/8
dc.description peer-reviewed en_US
dc.description.abstract The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and 2012) in four locations. The results of ANOVA showed that variety, location, production year, and their interactions all had significant effects on all tested wheat quality parameters. The enzymatic activity and specific bread volume were mainly influenced by the variety. The samples from 2012 production year, had the lower values of albumin content, proteolytic and amylolytic activity, and bread specific volume. The correlation analysis, performed for 2011 production year, showed that albumin fraction (15–30 kDa) and proteolytic activity were negatively correlated with bread specific volume indicating the role of this fraction on lowering the crucial bread quality parameter. In 2012 production year, albumin fractions (5–15 kDa; 50–65 kDa) showed the most correlations, especially with parameters of bread quality. en_US
dc.description.sponsorship This paper is a result of the research within the project No. III 31007, financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological evelopment (TD or TR)/31007/RS//
dc.relation.ispartofseries 1;0005
dc.rights info:eu-repo/semantics/openAccess
dc.subject wheat albumins, climate, enzymes activity, baking performance en_US
dc.title Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions en_US
dc.title.alternative Breadmaking quality influenced by wheat enzymes status and climate en_US
dc.type info:eu-repo/semantics/article en_US


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