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Breadmaking quality of ten greek breadheats. II. Relationships of protein, lipid and starch components to baking quality

โœ Scribed by Nikitas P Matsoukas; Illiam R Morrison


Book ID
102921868
Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
888 KB
Volume
55
Category
Article
ISSN
0022-5142

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โœฆ Synopsis


A BSTRA CT Protein, lipid and starch components of ten Greek winter bread wheats Your poor quality soft milling varieties, and two soft and four hardmilling varieties of good quality) were examined for possible relationships with bread loaf volume and volumes in sedimentation tests for flour quality. High molecular weight glutenin subunit quality scores were lower (4, 4, 6 , 6 ) in the poor quality wheats than in the good quality wheats (6, 6 , 6 , 6, 8, 10) and were only roughly correlated with the other quality parameters. Gliadin electrophoregram patterns were distinctive for most wheats and might be useful for variety identijkation, but consistent occurrence of y-gliadin 40, associated with weakness, and y-gliadin 43.5, associated with strength, wus not observed. The ratio non-polarlpolur free lipids was highly correlated (P <0.001) with loaf oolumes using both long fermentation and activated (chemical) dough development processes. Starch granule composition, swelling and gelatinisation properties, which were very similar to those o f other wheat starches, did not relate to baking quulity. A IS-kDa protein on the surface of starch granules associated with endosperm softness wus,found in the soft wheats.


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