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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proteiny 2011: sborník příspěvků VI. ročník mezinárodní konference

ISBN

978-80-7454-022-6

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

36-39

Název nakladatele

Univerzita Tomáše Bati ve Zlíně

Místo vydání

Zlín

Místo konání akce

Zlín

Datum konání akce

3. 5. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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