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Tytuł:
Changes in water absorption of gluten as a result of sprouting of wheat grain
Autorzy:
Mis, A.
Powiązania:
https://bibliotekanauki.pl/articles/25582.pdf
Data publikacji:
2003
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wet gluten
water absorption
sprouting
wheat grain
gluten
gluten index
Źródło:
International Agrophysics; 2003, 17, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Spectrum of gluten-related disorders: celiac disease, wheat allergy, baker’s asthma and non-celiac gluten sensitivity
Autorzy:
Kolasińska, Karolina
Kwiatkowski, Stanisław
Czerwiński, Grzegorz
Poniewierka, Elżbieta
Waszczuk, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/1177771.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
celiac disease
gluten
non-celiac gluten sensitivity
wheat allergy
Opis:
Gluten, which is a protein found in wheat, can trigger some gastrointestinal diseases in people with genetic predisposition. Gluten related disorders include celiac disease (CD), wheat allergy, baker’s asthma and non-celiac gluten sensivity (NCGS). Approximately 1% of population suffers from celiac disease. It is believed, that the occurrence of the disease is determined by the interaction of genetic, immunological and environmental factors. The consequence of the inflammatory process is the atrophy of the intestinal villi. That results in impaired bowel motility, improper digestion and impaired absorption of substances contained in the diet. Wheat allergy occurs among people with a genetic predisposition to allergies. People with this disorder are sensitized to products containing gluten and every contact with this antigen leads to mast cell activation and the release of mediators of the allergic reaction - mainly histamine. They mainly affect the skin (urticaria, atopic eczema, angioedema), digestive system (nausea, vomiting, spasmic abdominal pain) and respiratory tract (asthma, allergic rhinitis). Baker’s asthma is an interesting and common allergic, occupational disorder related to inhalation of flour containing gluten. The main symptoms include: conjunctivitis, rhinitis, dermatitis, as well as work-related cough and dyspnea. First reports on non-celiac gluten sensitivity (NCGS) appeared in 1980. The diagnosis of non-celiac gluten sensitivity is based on the exclusion of celiac disease and food allergy in a patient who has symptoms induced by ingestion of gluten. The exact pathomechanism of this disease is still unknown. Interestingly, some researches doubt that this disorder is caused by gluten intake. All of the above-mentioned diseases have a similar spectrum of clinical symptoms, and as part of the treatment require an elimination diet with the exclusion of gluten. The aim of this study is to provide information on gluten-related diseases, taking into account their pathomechanism and clinical picture.
Źródło:
World Scientific News; 2018, 100; 154-164
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of nitrogen fertilization of winter wheat on its gluten quality
Autorzy:
Borkowska, H.
Grundas, S.
Styk, B.
Powiązania:
https://bibliotekanauki.pl/articles/25568.pdf
Data publikacji:
1999
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wheat
nitrogen fertilization
protein
gluten quality
winter wheat
gluten index
Źródło:
International Agrophysics; 1999, 13, 3
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Reaction of starch with vital gluten on heating
Autorzy:
Sychowska, B.
Tomasik, P.
Powiązania:
https://bibliotekanauki.pl/articles/1371503.pdf
Data publikacji:
1996
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
macrostructure
heating
temperature
starch
starch complex
vital gluten
gluten
carbohydrate technology
Opis:
The temperature-induced reaction between potato starch and vital gluten was studied. IR absorption spectra showed that the reaction is due to the changes in the gluten macro structure induced by a removal of water molecules co-constituting the original structure of vital gluten. Elevated temperature caused complexation of both components of the blend. The complex was stable up to 245°C. Above this temperature the Maillard-type reaction took place. It was manifested by the evolution of volatile products of the rotten onion stench. Starch can complex up to about 30% (w/w) of gluten. The temperature-dependent aqueous solubility and water binding capacity of starch-gluten complexes showed that both indices increase and decrease, respectively, in nonlinear manner.
Analiza widm w podczerwieni (rys. 1), badania derywatograficzne (tab. 1), charakterystyka kleikowania (tab. 3), rozpuszczalność w wodzie (rys. 2), zdolność wiązania wody w zakresie 25 do 90°C (rys. 3) i pH wodnych zawiesin mieszanek witalnego glutenu ze skrobią ziemniaczaną oraz produktów ich termolizy w powietrzu w 160,180 i 200°C przez 1 do 4 godz. (tab. 2) wskazują, że składniki te tworzą kompleksy. Skrobia może tworzyć kompleksy skrobia:gluten o składzie maksymalnie około 3:1. W tworzeniu kompleksów uczestniczą grupy NH glutenu i grupy fosforanowe skrobi. Rola temperatury przy kompleksowaniu polega na usuwaniu cząsteczek wody, które działały jako mostki usztywniające cząsteczki glutenu czyniąc go niezdolnym do kompleksowania.
Źródło:
Polish Journal of Food and Nutrition Sciences; 1996, 05, 4; 53-60
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Some methodological aspects of determining wet gluten quality by the glutomatic method
Autorzy:
Mis, A.
Powiązania:
https://bibliotekanauki.pl/articles/24910.pdf
Data publikacji:
2000
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wheat flour
wet gluten
wheat
glutomatic method
quality
gluten quality
starch granule
Źródło:
International Agrophysics; 2000, 14, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The importance of nutritional factors and dietary management of Hashimoto’s thyroiditis
Autorzy:
Ihnatowicz, P.
Drywień, M.
Wątor, P.
Wojsiat, J.
Powiązania:
https://bibliotekanauki.pl/articles/2085726.pdf
Data publikacji:
2020
Wydawca:
Instytut Medycyny Wsi
Tematy:
hypothyroidism
lactose
gluten
diet therapy
Opis:
Hashimoto (HT) is an autoimmune disease in which destruction of the thyroid occurs as a result of lymphocyte infiltration. It is caused by an increased level of titers of antibody against thyroid peroxidase (TPO) and thyroglobulin (TG). Because of that, in HT patients, changes are observed in the level and metabolism of thyroid hormones, which leads to unspecified physical and psychological symptoms. A high level of antibodies attacking thyroid antigens has been positively correlated with the symptoms. From the etiological point of view, the most important are genetic factors; however, environmental factors are necessary to provoke the immune system to attack until the process is over. Scientists indicate specified stress, toxification, microbiota dysbiosis and under- or over-nutrition, to name only a few. Dietotherapy of Hashimoto’s is based on the proper nourishment of the body and regulation of the immune system by an anti-inflammatory diet. Observational and controlled trials have shown frequent nutrition deficiencies in HT patients. In literature, there is evidence for selenium, potassium, iodine, copper, magnesium, zinc, iron, vitamin A, C, D and B. The role of the proper level of protein intake, dietary fibre and unsaturated fatty acids, especially the n-3 family, has been indicated. HT patients should often eliminate lactose because of intolerance and interactions with levothyroxine and gluten because of possible interactions of gliadin with thyroid antigens. The article describes the nutrition factors of HT patients, and share nutrition recommendations for diet therapy.
Źródło:
Annals of Agricultural and Environmental Medicine; 2020, 27, 2; 184-193
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of wheat N-fertilization and grain moistening on the physical properties of wet gluten
Autorzy:
Mis, A.
Grundas, S.
Powiązania:
https://bibliotekanauki.pl/articles/24399.pdf
Data publikacji:
2001
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
glutomatic system
wet gluten
grain moistening
fertilization level
physical property
wheat
protein
gluten index
Źródło:
International Agrophysics; 2001, 15, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
Autorzy:
Conte, Paola
Fadda, Costantino
Drabińska, Natalia
Krupa-Kozak, Urszula
Powiązania:
https://bibliotekanauki.pl/articles/1369541.pdf
Data publikacji:
2019
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
gluten-free breadmaking
gluten-related disorders
texture characteristics
nutritional value
sensory properties
review
Opis:
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 5-21
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Technological ingredients and nutritional value of gluten free bread®
Składniki technologiczne i wartość odżywcza pieczywa bezglutenowego®
Autorzy:
Rachtan-Janicka, Joanna
Hassa, Paulina
Powiązania:
https://bibliotekanauki.pl/articles/228227.pdf
Data publikacji:
2020
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
gluten-free bread
gluten-free cereals
hydrocolloids
nutritional value
pieczywo bezglutenowe
zboża bezglutenowe
hydrokoloidy
wartość odżywcza
Opis:
The basis of a gluten-free diet is the exclusion of all products containing gluten, which is obtained from wheat, rye, barley and oats and their derivatives. The quality of gluten-free bread is shaped by additives, including hydrocolloids, which affect its structure, improve palatability and affect the nutritional value. Gluten-free bread can be low in protein and contain more total fat and salt, compared to wheat bread. When choosing gluten-free bread, you should make a particularly careful selection of products and diversify dishes prepared with their use.
Podstawą diety bezglutenowej jest wykluczenie wszystkich produktów zawierających gluten, który otrzymywany jest z pszenicy, żyta, jęczmienia i owsa oraz z ich pochodnych. Ja-kość pieczywa bezglutenowego jest kształtowana przez dodat-ki m.in. hydrokoloidy, które wpływają na jego strukturę, po-prawiają smakowitość oraz wpływają na wartość odżywczą. Pieczywo bezglutenowe może być ubogie w białko i zawierać więcej tłuszczu ogółem oraz soli, w porównaniu do pieczywa pszennego. Wybierając pieczywo bezglutenowe należy doko-nywać szczególnie starannego doboru produktów i urozmai-cania potraw przygotowywanych z ich udziałem.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2020, 1; 148-159
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Cadmium and lead content in gluten and gluten-free bread available on Polish market – potential health risk to consumers
Zawartość kadmu i ołowiu w pieczywie glutenowym i bezglutenowym dostępnym na polskim rynku – potencjalne ryzyko zdrowotne konsumentów
Autorzy:
Gacal, Magdalena
Gut-Pietrasz, Klaudia
Ćwieląg-Drabek, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/22443149.pdf
Data publikacji:
2023-12-13
Wydawca:
Śląski Uniwersytet Medyczny w Katowicach
Tematy:
bread
gluten
gluten-free
lead
cadmium
health risk
chleb
bezglutenowy
ołów
kadm
ryzyko zdrowotne
Opis:
INTRODUCTION: Grain products, especially bread, play an essential role in the nutrition of people around the world. However, due to the release of excessive amounts of pollutants into the environment, grain products may also contain some amounts of potentially toxic elements, which may have a negative effect on the human body. MATERIAL AND METHODS: The aim of the study is to analyze the content of heavy metals in selected gluten and gluten--free breads available on the Polish market, and to assess the non-cancerous and cancerous exposure of consumers to cadmium (Cd) and lead (Pb). This assessment covered the exposure of eight age groups. The content of Cd and Pb was determined by the ET-AAS method. RESULTS: The highest mean concentration of Cd was recorded in wheat-rye bread (0.072 mg/kg), the lowest in gluten--free bread (0.021 mg/kg). The general distribution of Cd in individual types of bread was as follows: wheat-rye > wheat > rye > gluten-free bread. CONCLUSIONS: The estimation of exposure to Cd and Pb of the consumers of wheat and wheat-rye bread showed that a significant health risk may occur in the population of children < 11 years of age.
WSTĘP: Produkty zbożowe, zwłaszcza pieczywo, odgrywają istotną rolę w żywieniu ludzi na całym świecie. Jednak ze względu na uwalnianie nadmiernych ilości zanieczyszczeń do środowiska produkty zbożowe mogą również zawierać pewne ilości pierwiastków potencjalnie toksycznych, które mogą mieć negatywny wpływ na organizm człowieka. MATERIAŁ I METODY: Celem pracy jest analiza zawartości metali ciężkich w wybranych chlebach glutenowych i bezglutenowych dostępnych na polskim rynku oraz ocena nienowotworowego i nowotworowego narażenia konsumentów na kadm (Cd) i ołów (Pb). Ocena ta obejmowała narażenie ośmiu grup wiekowych. Zawartość Cd i Pb oznaczono metodą ET-AAS. WYNIKI: Najwyższą średnią zawartość Cd odnotowano w pieczywie pszenno-żytnim (0,072 mg/kg), najniższą w pieczywie bezglutenowym (0,021 mg/kg). Ogólny rozkład Cd w poszczególnych rodzajach chleba przedstawiał się następująco: pszenno-żytni > pszenny > żytni > bezglutenowy. WNIOSKI: Oszacowanie narażenia na Cd i Pb konsumentów pieczywa pszennego i pszenno-żytniego wykazało, że w populacji dzieci w wieku < 11 lat może wystąpić istotne ryzyko zdrowotne.
Źródło:
Annales Academiae Medicae Silesiensis; 2023, 77, 1; 255-263
1734-025X
Pojawia się w:
Annales Academiae Medicae Silesiensis
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
Autorzy:
Fetouhi, Awatif
Sujak, Agnieszka
Bentallah, Leila
Nawrocka, Agnieszka
Szymańska-Chargot, Monika
Tomczyńska-Mleko, Marta
Wójtowicz, Agnieszka
Zidoune, Mohammed N.
Powiązania:
https://bibliotekanauki.pl/articles/1363263.pdf
Data publikacji:
2021-05-05
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
gluten-free dough
maize
field bean
non-gluten proteins
pasting properties
protein secondary structure
FT-Raman spectroscopy
Opis:
This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a control. The relationships between viscoelastic characteristics, pasting properties of dough, and structure of non-gluten proteins analyzed using FT-Raman spectroscopy were investigated. All gluten-free doughs showed significantly higher values of the elastic modulus than SW dough. The low values of tan δ for doughs of M, MFB, and IMFB formulas indicated strong contribution of the solid character in their structural formation as compared to SW and FB doughs. Protein backbone of maize and maize-based doughs was characterized by the absence of pseudo-β-sheet structure and a high content of β-sheet accompanied with a low content of antiparallel-β-sheet. According to principal component analysis (PCA), a strong relationship was found between protein secondary structure, tan δ, gelatinization temperature, and between aromatic amino-acid chains, peak viscosity, and breakdown. The mechanism of non-gluten protein network establishment was based on the formation of β-sheet and α-helix structure. The study results indicate the significant involvement of trans-gauche-gauche (TGG) and trans-gauche-trans (TGT) disulfide bridges in the formation of the non-gluten protein matrix rather that gauche-gauche-gauche (GGG) conformation. PCA analysis showed that the water absorption of the starch granules increased with the greater exposition of the tyrosyl residues.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 161-175
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physical and antioxidant properties of gluten-free bread enriched with carob fibre
Autorzy:
Różyło, Renata
Dziki, Dariusz
Gawlik-Dziki, Urszula
Biernacka, Beata
Wójcik, Monika
Ziemichód, Alicja
Powiązania:
https://bibliotekanauki.pl/articles/972946.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
bread
carob
fibre
gluten-free
antioxidant
activity
Opis:
There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30oC), and baking (45-50 min, 230oC) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.
Źródło:
International Agrophysics; 2017, 31, 3; 411-418
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Estimation of technological value and chemical composition of selected common wheat cultivars (Triticum aestivum L.)
Autorzy:
Fraś, Anna
Wiśniewska, Magdalena
Gołębiewski, Damian
Powiązania:
https://bibliotekanauki.pl/articles/2199944.pdf
Data publikacji:
2020-12-07
Wydawca:
Instytut Hodowli i Aklimatyzacji Roślin
Tematy:
bread
falling number
flour
gluten
protein
wheat
Opis:
The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber was determined. Significant differences between cultivars in terms of technological parameters and chemical composition have been demonstrated. The protein content in the grain was in the range of 13.3-15.2%, and the amount of gluten in the range of 28.6-36.8%. The cultivars were characterized by low alpha-amylase activity with an average falling number value 331s. The average water absorption of flour was 62.1%, and the volume of obtained bread was in the range 318-381cm3. The bread of best quality was obtained from the Wilejka cultivar, that was also the richest source of protein. The average dietary fiber content from two years of research was 10.8%, including 7.7% of non-starch polysaccharides (NSP), of which 5.8% of the insoluble fraction (I-NSP) and 1.9% of the soluble fraction (S-NSP). The richest source of dietary fiber was the spring wheat Alibi. The tested cultivars were characterized by high technological value and very good chemical composition and can be recommended for use in the food industry.
Źródło:
Plant Breeding and Seed Science; 2020, 81; 3-18
1429-3862
2083-599X
Pojawia się w:
Plant Breeding and Seed Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets
Autorzy:
Różyło, R.
Wójcik, M.
Dziki, D.
Biernacka, B.
Cacak-Pietrzak, G.
Gawłowski, S.
Zdybel, A.
Powiązania:
https://bibliotekanauki.pl/articles/2082495.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
natural colorant
elderberry
chokeberry
gluten-
free
wafer
Opis:
Freeze-dried elderberry and chokeberry were proposed as natural colorants for gluten-free wafers. In addition to colour, other physical and sensorial properties of wafer sheets were also evaluated. The elderberry powder was significantly darker (L* equal 37.61) than the chokeberry powder (L* equal 41.01), and it was characterized by a considerably lower a* value (4.21 in comparison with 12.32). These powdered fruits were added in the range from 0 to 5 %. A new indicator of wafer batter delamination was developed, which can also be proposed for other liquids. Significant and favourable changes were noted in the colour of both batter and wafers, with an increased content of fruits from 1 to 5%. Gluten-free wafers with a 5% addition of fruits were characterized by L*, a*, b* values, respectively, equalling 35.73, 6.05 and 3.24 for elderberry, and 39.74, 7.15 and 5.05 for chokeberry. Wafers with a 5% addition of chokeberry and elderberry, in comparison to control wafers, had significantly higher contents of minerals, including iron, potassium, calcium, magnesium and sodium. The freeze-dried elderberry powder, as compared to the chokeberry powder, was found to significantly increase the content of these minerals. In addition, the total flavonoids content was higher in the wafers containing elderberry. Freeze-dried chokeberry and elderberry can be proposed as natural colorants and valuable functional components for wafers.
Źródło:
International Agrophysics; 2019, 33, 2; 217-225
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in bread making quality of wheat during postharvest maturations
Autorzy:
Szafrańska, A.
Stępniewska, S.M.
Powiązania:
https://bibliotekanauki.pl/articles/2083073.pdf
Data publikacji:
2021
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
baking quality
gluten properties
wheat cultivars
wheat maturation
Opis:
The purpose of this study was to determine the changes in bread making quality for three wheat cultivars during their postharvest grain maturation phase. Grain samples were collected immediately after harvest in two consecutive years. Over the next 12 weeks the changes of the technological value of grains were determined. The wheat cultivars were characterized by varying quality in terms of the properties of gluten proteins. Changes to the baking value of grains which occur during their postharvest maturation phase were dependent on the cultivar and harvest year: the amount of wet gluten present decreased slightly in all tested cultivars, whereas the quality of the gluten improved. The greatest changes in the gluten index occurred for cv. Bamberka in both harvest years as a result of its low initial value – below 80%. The greatest improvement in alveograph properties was found for wheat cultivars with a lower baking value which was determined just after harvest. A slight increase in the water absorption of the flour was observed, as well as slight increases in bread yield and bread crumb hardness. Grain processors should expect an improvement in the baking value “W” and dough tenacity “P” of grain after its post-maturation phase in comparison with the quality values determined just after harvest.
Źródło:
International Agrophysics; 2021, 35, 2; 179-185
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 41

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