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Rheological properties of some Croatian and German wheat varieties and their relation to protein composition

Unbehend, Lj. and Unbehend, G. and Kersting, H.J. (2004) Rheological properties of some Croatian and German wheat varieties and their relation to protein composition. Acta Alimentaria, 33 (1). pp. 19-29. ISSN 0139-3006

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Abstract

Rheological properties and protein macro fraction of ten Croatian and five German wheat varieties were studied. Differences in dough rheological properties of German and Croatian wheat varieties were analysed by ANOVA. Multiple regression was used to determine the influences of protein macro fractions of Croatian and German wheat varieties on rheological properties of their doughs. The investigation had shown that Croatian and German wheat varieties had similar dough properties. Protein content and protein composition influenced many of investigated rheological parameters. However, most of the influences were found in the mixing properties of doughs in both German and Croatian wheat varieties. Dough development time, stability and the degree of softening from the Farinograph and dough strength from the Alveograph showed the highest correlation coefficients with the protein composition. Influences of protein macro fraction of Croatian wheat varieties and influences of protein macro fraction of German wheat varieties on rheological parameters showed some differences.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Katalin Barta
Date Deposited: 15 Feb 2017 10:01
Last Modified: 15 Feb 2017 10:01
URI: http://real.mtak.hu/id/eprint/49004

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