期刊
CZECH JOURNAL OF FOOD SCIENCES
卷 29, 期 2, 页码 117-128出版社
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/227/2010-CJFS
关键词
starch granule size; protein content; glutenin-to-gliadin ratio; high temperature
资金
- National Scientific Research Fund [OTKA K63369, F68099]
- European Union [EU-FP7-REGPOT 2007-1]
- AGRISAFE [203288]
Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and glutenin-to-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour.
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