کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589845 | 1492093 | 2016 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions
ترجمه فارسی عنوان
خواص نان گندم وابسته به وضعیت آنزیم گندم و شرایط آب و هوایی
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کلمات کلیدی
آلبومین گندم، آب و هوا، فعالیت آنزیم، عملکرد نانوایی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and 2012) in four locations. The results of ANOVA showed that variety, location, production year, and their interactions all had significant effects on all tested wheat quality parameters. The enzymatic activity and specific bread volume were mainly influenced by the variety. The samples from 2012 production year, had the lower values of albumin content, proteolytic and amylolytic activity, and bread specific volume. The correlation analysis, performed for 2011 production year, showed that albumin fraction (15-30Â kDa) and proteolytic activity were negatively correlated with bread specific volume indicating the role of this fraction on lowering the crucial bread quality parameter. In 2012 production year, albumin fractions (5-15Â kDa; 50-65Â kDa) showed the most correlations, especially with parameters of bread quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 199, 15 May 2016, Pages 565-572
Journal: Food Chemistry - Volume 199, 15 May 2016, Pages 565-572
نویسندگان
Jelena TomiÄ, Aleksandra Torbica, Ljiljana PopoviÄ, Nikola Hristov, Branislava Nikolovski,