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

机译:克罗地亚和德国一些小麦品种的蛋白质组成及其对面包体积的影响

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摘要

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.
机译:测试了十个克罗地亚小麦品种和五个德国小麦品种。根据改良的奥斯本分离法分析小麦蛋白质组成。将它们提取为四部分:NaCl部分,乙醇部分,乙酸部分和不溶部分。研究了蛋白质和蛋白质组成对面包体积的影响。在蛋白质组成上,克罗地亚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显示出对面包体积的影响。

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