Realtionship between protein content, bread-making quality and wheat endosperm microstructure

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081731%3A_____%2F11%3A00386100" target="_blank" >RIV/68081731:_____/11:00386100 - 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
Realtionship between protein content, bread-making quality and wheat endosperm microstructure
Original language description
Microstructure is an organization of structural elements and enables to understand the connections between microstructure ? physical properties ? food quality. The main composite of the wheat endosperm is starch and the dried endosperm consists of cellsfilled by the protein and starch grains. The aim of work was to define the relationship between wheat endosperm microstructure, protein content and bread-making quality. Winter wheat cultivars (Triticum aestivum L.) of different bread-making quality weredivided into 6 groups in agreement with the visual evaluation of the microstructure. Criteria were coherence, thickness of the protein matrix and immersion of the starch grains into protein matrix. Significantly lower protein content and inferior bread-making was found for endosperm in which the starch grains were not visually recognized, protein matrix was discontinuous, thick and 2D. Conversely the higher protein content and better bread-making quality could be associated with thin pr
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proteiny 2011. Sborník příspěvků VI. ročníku mezinárodní konference
ISBN
978-80-7454-022-6
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
36-39
Publisher name
Univerzita Tomáše Bati
Place of publication
Zlín
Event location
Zlín
Event date
May 3, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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