The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)

Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке: https://open.uns.ac.rs/handle/123456789/15867

Назив:	The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)
Аутори:	Torbica, Aleksandra Antov, Mirjana Mastilović, Jasna Knežević, D.
Датум издавања:	окт-2007
Издавач:	Elsevier
Часопис:	Food Research International
Сажетак:	The influence of changes in glutenin-gliadin complex of grain on technological quality of the wheat variety (Triticum aestivum L.) was studied. It was shown that wheat-bug attack caused differences in electrophoregram pattern of glutenins and gliadins concerning their number, intensities and molecular weights. The environmental influence had detrimental effect on rheological properties of dough. Expected heat-stress effect - the increase of gliadin-glutenin ratio was not detected. The modified method for gluten index was introduced and it was proven as superior to the standard method in predicting technological quality of wheat. © 2007 Elsevier Ltd. All rights reserved.
URI:	https://open.uns.ac.rs/handle/123456789/15867
ISSN:	09639969
DOI:	10.1016/j.foodres.2007.05.009
Налази се у колекцијама:	FINS Publikacije/Publications TF Publikacije/Publications