Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions
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Date
2016-05
Authors
Tomić, Jelena 
Torbica, Aleksandra
Popović, Ljiljana
Hristov, Nikola
Nikolovski, Branislava
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
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.
Description
peer-reviewed
Keywords
wheat albumins, climate, enzymes activity, baking performance
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