Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume

Ten Croatian and five German wheat varieties were tested. Wheat protein composition was analysed according to a modified Osborne fractionation. They were extracted in four fractions: NaCl fraction, ethanol fraction, acetic acid fraction and insoluble fraction. The influence of protein and protein co...

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Veröffentlicht in:	Die Nahrung 2003-04, Vol.47 (2), p.145-148
Hauptverfasser:	Unbehend, Ljiljana, Unbehend, G., Lindhauer, M. G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bread - standards Cereal and baking product industries Croatia Food industries Fundamental and applied biological sciences. Psychology Germany Gliadin - analysis Glutens - analogs & derivatives Glutens - analysis Plant Proteins - analysis Solubility Triticum - chemistry Triticum - classification Wheat protein Wheat variety
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Zusammenfassung:	Ten Croatian and five German wheat varieties were tested. Wheat protein composition was analysed according to a modified Osborne fractionation. They were extracted in four fractions: NaCl fraction, ethanol fraction, acetic acid fraction and insoluble fraction. The influence of protein and protein composition on the loaf volume was investigated. In protein composition a difference between the Croatian and German wheat varieties were found. Protein content, glutenin content and insoluble glutenin content showed influences on the loaf volume.
ISSN:	0027-769X 1521-3803 1611-6070
DOI:	10.1002/food.200390027