一些克罗地亚和德国小麦品种的蛋白质组成及其对面包体积的影响。

Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume.

作者信息

Unbehend Ljiljana, Unbehend G, Lindhauer M G

机构信息

Faculty of Food Technology, Kuhaceva 8, HR-31000 Osijek, Croatia.

出版信息

Nahrung. 2003 Apr;47(2):145-8. doi: 10.1002/food.200390027.

DOI:10.1002/food.200390027

PMID:12744296

Abstract

Ten Croatian and five German wheat varieties were tested. Wheat protein composition was analysed according to a modified Osborne fractionation. They were extracted in four fractions: NaCl fraction, ethanol fraction, acetic acid fraction and insoluble fraction. The influence of protein and protein composition on the loaf volume was investigated. In protein composition a difference between the Croatian and German wheat varieties were found. Protein content, glutenin content and insoluble glutenin content showed influences on the loaf volume.

摘要

对十个克罗地亚小麦品种和五个德国小麦品种进行了测试。根据改良的奥斯本分级法分析了小麦的蛋白质组成。它们被提取为四个部分：氯化钠部分、乙醇部分、乙酸部分和不溶性部分。研究了蛋白质及其组成对面包体积的影响。在蛋白质组成方面，发现克罗地亚小麦品种和德国小麦品种之间存在差异。蛋白质含量、谷蛋白含量和不溶性谷蛋白含量对面包体积有影响。