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

✍ Scribed by Unbehend, Ljiljana ;Unbehend, G. ;Lindhauer, M. G.

Publisher: John Wiley and Sons
Year: 2003
Tongue: English
Weight: 931 KB
Volume: 47
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.200390027

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✦ Synopsis

Abstract

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.

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