Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume.
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.
Faculty of Food Technology, Kuhaceva 8, HR-31000 Osijek, Croatia.
Ljiljana
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Unbehend
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Lindhauer
D001939:Bread / Q000592:standards*; D017523:Croatia; D005858:Germany; D005903:Gliadin / Q000032:analysis; D005983:Glutens / Q000031:analogs & derivatives* / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis*; D012995:Solubility; D014908:Triticum / Q000737:chemistry* / Q000145:classification
D010940:Plant Proteins; D005983:Glutens; D005903:Gliadin; C037302:glutenin