Original title: Realtionship between protein content, bread-making quality and wheat endosperm microstructure
Authors: Burešová, I. ; Dvořáková, P. ; Hřivna, L. ; Mika, Filip
Document type: Papers
Conference/Event: Proteiny 2011 /4./, Zlín (CZ), 2011-05-03 / 2011-05-04
Year: 2011
Language: eng
Abstract: Microstructure is an organization of structural elements and enables to understand the connections between microstructure – physical properties – food quality. The main composite of the wheat endosperm is starch and the dried endosperm consists of cells filled by the protein and starch grains. The aim of work was to define the relationship between wheat endosperm microstructure, protein content and bread-making quality. Winter wheat cultivars (Triticum aestivum L.) of different bread-making quality were divided into 6 groups in agreement with the visual evaluation of the microstructure. Criteria were coherence, thickness of the protein matrix and immersion of the starch grains into protein matrix. Significantly lower protein content and inferior bread-making was found for endosperm in which the starch grains were not visually recognized, protein matrix was discontinuous, thick and 2D. Conversely the higher protein content and better bread-making quality could be associated with thin protein matrix.
Keywords: endosperm; microstructure; quality; wheat
Project no.: CEZ:AV0Z20650511 (CEP)
Host item entry: Proteiny 2011. Sborník příspěvků VI. ročníku mezinárodní konference, ISBN 978-80-7454-022-6

Institution: Institute of Scientific Instruments AS ČR (web)
Document availability information: Fulltext is available at the institute of the Academy of Sciences.
Original record: http://hdl.handle.net/11104/0215514

Permalink: http://www.nusl.cz/ntk/nusl-135541


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Research > Institutes ASCR > Institute of Scientific Instruments
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