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 |
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| container_title | Die Nahrung |
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| creator | Unbehend, Ljiljana Unbehend, G. Lindhauer, M. G. |
| description | 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. |
| doi_str_mv | 10.1002/food.200390027 |
| format | Article |
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G.</creatorcontrib><title>Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume</title><title>Die Nahrung</title><addtitle>Nahrung</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>Bread - standards</subject><subject>Cereal and baking product industries</subject><subject>Croatia</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Germany</subject><subject>Gliadin - analysis</subject><subject>Glutens - analogs & derivatives</subject><subject>Glutens - analysis</subject><subject>Plant Proteins - analysis</subject><subject>Solubility</subject><subject>Triticum - chemistry</subject><subject>Triticum - classification</subject><subject>Wheat protein</subject><subject>Wheat variety</subject><issn>0027-769X</issn><issn>1521-3803</issn><issn>1611-6070</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM1P3DAUxC1UBCvg2iPypb1l68_YOVbbsq1ALIdWrXqxHOdZWCTx1k6g_Pf1dldw7MnP834zlgeht5QsKSHsg4-xWzJCeFNu6ggtqGS04prwN2ixkypVNz9P0UXOoSVFYJIzcoJOKVNCsKZeIH-X4gRhxC4O25jDFOKIo8c5DoBXKdop2BHbscNrSEMZn-7BTvjRpgBTgPxvNd1DSDiMvp9hdIBLRJFwH63Hj7GfBzhHx972GS4O5xn6fvX52-pLdbNZf119vKmc4FJWTEsqqdZtx7UXSjgqNBAnag2MWNrarhFaQMtl3WoHdWO1hoYJT13ta8v5GXq_z92m-HuGPJkhZAd9b0eIczaKM62V2IHLPehSzDmBN9sUBpueDSVmV67ZlWteyi2Gy0Py3A7QveKHKgvw7gDY7Gzvkx1dyK-cUOVvihWO77mn0MPzf541V5vNJypkcVV7V8gT_Hlx2fRgasWVND9u16bRlPy6Xjfmmv8FCIKhPA</recordid><startdate>20030401</startdate><enddate>20030401</enddate><creator>Unbehend, Ljiljana</creator><creator>Unbehend, G.</creator><creator>Lindhauer, M. 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Psychology</topic><topic>Germany</topic><topic>Gliadin - analysis</topic><topic>Glutens - analogs & derivatives</topic><topic>Glutens - analysis</topic><topic>Plant Proteins - analysis</topic><topic>Solubility</topic><topic>Triticum - chemistry</topic><topic>Triticum - classification</topic><topic>Wheat protein</topic><topic>Wheat variety</topic><toplevel>online_resources</toplevel><creatorcontrib>Unbehend, Ljiljana</creatorcontrib><creatorcontrib>Unbehend, G.</creatorcontrib><creatorcontrib>Lindhauer, M. 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| ispartof | Die Nahrung, 2003-04, Vol.47 (2), p.145-148 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume |
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