Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions
The contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH2) were determined in order to estimate the extent of climatic condition influence on gluten quality. The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with diffe...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5187841 |
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| author | Jelena Tomić Aleksandra Torbica Miona Belović Ljiljana Popović Nada Knežević |
| author_facet | Jelena Tomić Aleksandra Torbica Miona Belović Ljiljana Popović Nada Knežević |
| author_sort | Jelena Tomić |
| collection | DOAJ |
| description | The contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH2) were determined in order to estimate the extent of climatic condition influence on gluten quality. The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with different climatic conditions in different locations. According to our previously reported results, the working hypothesis was that enzyme activity for breadmaking purpose was insufficient. The aim of this paper was to study the influence of naturally present enzymes on the bread quality by the addition of previously extracted and freeze-dried albumins to the base flour as an additive. The selection of samples was made on the basis of different combinations of proteolytic and α-amylolytic enzymes activity levels. For samples from 2012 production year, the content of SH groups was significantly higher. Regarding the SS content, the obtained results exhibited the opposite trend. Variations in NH2 content were dominantly caused by temperature treatment of tested samples. The addition of freeze-dried albumins to bread improved its specific volume in a lesser extent, while bread crumb texture was significantly improved. |
| format | Article |
| id | doaj-art-b11291919033420fb6ed9fd65a5e85d2 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b11291919033420fb6ed9fd65a5e85d22025-08-20T02:23:36ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/51878415187841Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic ConditionsJelena Tomić0Aleksandra Torbica1Miona Belović2Ljiljana Popović3Nada Knežević4Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaPodravka d.d., Ante Starčevića 32, 48 000 Koprivnica, CroatiaThe contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH2) were determined in order to estimate the extent of climatic condition influence on gluten quality. The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with different climatic conditions in different locations. According to our previously reported results, the working hypothesis was that enzyme activity for breadmaking purpose was insufficient. The aim of this paper was to study the influence of naturally present enzymes on the bread quality by the addition of previously extracted and freeze-dried albumins to the base flour as an additive. The selection of samples was made on the basis of different combinations of proteolytic and α-amylolytic enzymes activity levels. For samples from 2012 production year, the content of SH groups was significantly higher. Regarding the SS content, the obtained results exhibited the opposite trend. Variations in NH2 content were dominantly caused by temperature treatment of tested samples. The addition of freeze-dried albumins to bread improved its specific volume in a lesser extent, while bread crumb texture was significantly improved.http://dx.doi.org/10.1155/2018/5187841 |
| spellingShingle | Jelena Tomić Aleksandra Torbica Miona Belović Ljiljana Popović Nada Knežević Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions Journal of Food Quality |
| title | Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions |
| title_full | Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions |
| title_fullStr | Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions |
| title_full_unstemmed | Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions |
| title_short | Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions |
| title_sort | biochemical quality indicators and enzymatic activity of wheat flour from the aspect of climatic conditions |
| url | http://dx.doi.org/10.1155/2018/5187841 |
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