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Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions
المؤلفون المشاركون
Torbica, Aleksandra M.
Belović, Miona
Tomić, Jelena
Popović, Ljiljana
Knežević, Nada
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-02-28
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
The contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH2) were determined in order to estimate the extent of climatic condition influence on gluten quality.
The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with different climatic conditions in different locations.
According to our previously reported results, the working hypothesis was that enzyme activity for breadmaking purpose was insufficient.
The aim of this paper was to study the influence of naturally present enzymes on the bread quality by the addition of previously extracted and freeze-dried albumins to the base flour as an additive.
The selection of samples was made on the basis of different combinations of proteolytic and α -amylolytic enzymes activity levels.
For samples from 2012 production year, the content of SH groups was significantly higher.
Regarding the SS content, the obtained results exhibited the opposite trend.
Variations in NH2 content were dominantly caused by temperature treatment of tested samples.
The addition of freeze-dried albumins to bread improved its specific volume in a lesser extent, while bread crumb texture was significantly improved.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Tomić, Jelena& Torbica, Aleksandra M.& Belović, Miona& Popović, Ljiljana& Knežević, Nada. 2018. Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185276
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Tomić, Jelena…[et al.]. Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185276
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Tomić, Jelena& Torbica, Aleksandra M.& Belović, Miona& Popović, Ljiljana& Knežević, Nada. Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185276
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185276
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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