EFFECT OF AN OXIDIZING IMPROVER ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD CRUMB STRUCTURE IN WINTER WHEAT CULTIVARS (TRITICUM AESTIVUM L.) WITH DIFFERENT GLUTEN STRENGTH

被引：0
作者：
Horvat, Daniela [1 ]
Drezner, Georg [1 ]
Magdic, Damir [2 ]
Simic, Gordana [1 ]
Dvojkovic, Kresimir [1 ]
Lukinac, Jasmina [2 ]
机构：
[1] Agr Inst Osijek, Osijek 31000, Croatia
[2] JJ Strossmayer Univ Osijek, Fac Food Technol, Osijek 31000, Croatia
来源：
ROMANIAN AGRICULTURAL RESEARCH | 2009年 / 26卷
关键词：
wheat genotype; gluten strength; dough rheology; bread crumb structure; oxidizing improver; MECHANICAL-PROPERTIES; QUALITY; FLOUR; GENOTYPE; IMPACT;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The influence of an oxidizing bread improver on dough rheology and bread properties of the wheat (Triticum aestivum L.) flours with different gluten characteristics was investigated. The effect of bread improver on extensographic parameters was more pronounced in comparison with farinographic ones, In accordance with evaluated gluten characteristics, the analyzed cultivars were classified into two groups. Cultivars Zitarka (N, 7+8, 2+12), Golubica (N, 7+9, 2+12) and Janica (N, 7+9, 2+12) with higher extensibility, lower resistance and optimal elasticity were characterized as group with medium gluten strength. Cultivars Srpanjka (N, 7+8, 2+12), Soissons (2*, 7+8, 5+10) and advance line Osk. 266/03 (N, 7+8, 5+10) with lower extensibility, high resistance and reduced elasticity were characterized as group with strong gluten. The cultivars with strong gluten had higher contents of total glutenins and HMW glutenin subunits. Using bread an oxidizing improver significantly destroyed dough viscoelastic properties of cultivars with higher gluten strength with negative effect on loaves shape and bread crumb structure.
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页码：35 / 40
页数：6
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