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Titolo:
Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough
Autore:
Uthayakumaran, S; Gras, PW; Stoddard, FL; Bekes, F;
Indirizzi:
Qual Wheat CRC Ltd, N Ryde, NSW 1670, Australia Qual Wheat CRC Ltd N RydeNSW Australia 1670 N Ryde, NSW 1670, Australia CSIRO Plant Ind, GQRL, N Ryde, NSW 1670, Australia CSIRO Plant Ind N RydeNSW Australia 1670 RL, N Ryde, NSW 1670, Australia Univ Sydney, Plant Breeding Inst, Sydney, NSW 2006, Australia Univ SydneySydney NSW Australia 2006 g Inst, Sydney, NSW 2006, Australia
Titolo Testata:
CEREAL CHEMISTRY
fascicolo: 3, volume: 76, anno: 1999,
pagine: 389 - 394
SICI:
0009-0352(199905/06)76:3<389:EOVPCA>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
NITROGEN-FERTILIZATION; FLOUR PROTEIN; QUANTITY; BREADMAKING; QUALITY; FRACTIONS; BAKING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
28
Recensione:
Indirizzi per estratti:
Indirizzo: Gras, PW Qual Wheat CRC Ltd, Locked Bag 1345, N Ryde, NSW 1670, Australia Qual Wheat CRC Ltd Locked Bag 1345 N Ryde NSW Australia 1670 alia
Citazione:
S. Uthayakumaran et al., "Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough", CEREAL CHEM, 76(3), 1999, pp. 389-394

Abstract

Gluten, starch, lipids, and water-soluble material were separated from seven wheat samples with a range of protein contents and breadmaking quality. The isolated glutens were further partitioned into gliadin- and glutenin-rich fractions using pH precipitation. Protein content and glutenin-to-gliadin ratio were systematically altered by blending these fractions into the original flours in calculated amounts. Mixing properties, extension-tester parameters, and baking performance of composite flours were determined using small-scale techniques. Results of dough testing with blends of constant glutenin-to-gliadin ratio showed increases in the mixing time, mixograph peakresistance, maximum resistance to extension, extensibility, and loaf volume as the protein content increased. At constant protein content, increases in glutenin-to-gliadin ratio were associated with increases in mixing time,mixograph peak resistance, maximum resistance to extension, and loaf volume, and with decreases in extensibility. Thus,total protein content and glutenin-to-gliadin ratio independently affected dough and baking properties. The results have allowed the separation of the effects of flour protein quantity and composition on breadmaking properties.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 16/07/20 alle ore 04:49:14