The effect of wheat grain amylase activity on selected quality characteristics

Kód výsledku v IS VaVaI

RIV/00027006:_____/11:00001882 - isvavai.cz

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of wheat grain amylase activity on selected quality characteristics

Popis výsledku v původním jazyce

High-protein HMW-glu lines vere derived from European wheat landraces and obsolete cultivars of different origin. Amylolytic activity indicator falling number has been mesured, as well as other amylographic characteristics and quality indicators : alveographic ratio P/L and energy, farinographic water absorption capacity, volume, width and height of the bread (baking test), and grain hardness. Field trials were carried out in 2010 on two locations differing in climate and soil conditions. Damage of starch grains by ?-amylase could be seen on very low falling number values (62-150 s). The expected low loaf volume values at high amylase activity were not proved. Loaf volume values in high-protein lines were in average by 40 ml higher than in flour samples where the starch was damaged by ?-amylase activity. No significant correlation was found between ?-amylase activity and loaf volume. However, starch damage significantly extended the width of bakery products and decreased the alveograph

Název v anglickém jazyce

The effect of wheat grain amylase activity on selected quality characteristics

Popis výsledku anglicky

High-protein HMW-glu lines vere derived from European wheat landraces and obsolete cultivars of different origin. Amylolytic activity indicator falling number has been mesured, as well as other amylographic characteristics and quality indicators : alveographic ratio P/L and energy, farinographic water absorption capacity, volume, width and height of the bread (baking test), and grain hardness. Field trials were carried out in 2010 on two locations differing in climate and soil conditions. Damage of starch grains by ?-amylase could be seen on very low falling number values (62-150 s). The expected low loaf volume values at high amylase activity were not proved. Loaf volume values in high-protein lines were in average by 40 ml higher than in flour samples where the starch was damaged by ?-amylase activity. No significant correlation was found between ?-amylase activity and loaf volume. However, starch damage significantly extended the width of bakery products and decreased the alveograph

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

QH91184: Metody a materiály pro šlechtění a hodnocení pšenice na specifickou kvalitu produkce

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název statě ve sborníku

7th International Conference on Polysaccharides-Glycoscience

ISBN

978-80-86238-90-6

ISSN

—

e-ISSN

—

Počet stran výsledku

2

Strana od-do

94-95

Název nakladatele

Czech Chemical Society

Místo vydání

Praha

Místo konání akce

Prague

Datum konání akce

1. 1. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—