Relation of the protein fractions composition to the qualitative parameters of wheat for different ways of utilization

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A11624" target="_blank" >RIV/60460709:41210/05:11624 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Relation of the protein fractions composition to the qualitative parameters of wheat for different ways of utilization

Original language description

Ability of wheat flour to create viscoelastic properties of dough depends on character of wheat proteins. When the flour is mixed with specific amount of water, proteins hydrate, go to interactions with specific carbohydrates and lipids and make gluten.The quality of gluten for specific final utilization depends on combination of many physical and chemical properties of protein complex and is determined especially by optimal combination of storage proteins ? gliadins and glutenins. Each of them affectrheology by the unique way ? viscosity is affected by gliadins (solubled in alcohol) and elasticity by glutenins (solubled in weak solutions of hydroxides and acids). Selected set of 15 varieties of winter wheat from different groups of qulity (E, A, B,C) and from different soil-climatic conditions of the Czech Republic was used for evaluation of protein fractions composition, using discontinual sequential fractionation according to Osborne (albumins, globulins, gliadins, glutenins) and

Czech name

Vztah frakcí bílkovin ke kvalitativním kritériím pšenice pro různé směry využití

Czech description

Ability of wheat flour to create viscoelastic properties of dough depends on character of wheat proteins. When the flour is mixed with specific amount of water, proteins hydrate, go to interactions with specific carbohydrates and lipids and make gluten.The quality of gluten for specific final utilization depends on combination of many physical and chemical properties of protein complex and is determined especially by optimal combination of storage proteins ? gliadins and glutenins. Each of them affectrheology by the unique way ? viscosity is affected by gliadins (solubled in alcohol) and elasticity by glutenins (solubled in weak solutions of hydroxides and acids). Selected set of 15 varieties of winter wheat from different groups of qulity (E, A, B,C) and from different soil-climatic conditions of the Czech Republic was used for evaluation of protein fractions composition, using discontinual sequential fractionation according to Osborne (albumins, globulins, gliadins, glutenins) and

Type

D - Article in proceedings

CEP classification

GC - Plant growing, crop rotation

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

5th International Triticeae Symposium

ISBN

80-86555-66-6

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

83-83

Publisher name

VURV a CZU v Praze

Place of publication

Praha

Event location

Praha

Event date

Jun 6, 2005

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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