Five commercial wheat varieties, namely C 306, HI 977, HW 2004, PBW 550 and WH 542 of diverse baking performances were examined for their physicochemical parameters, gluten quality and HMW-GS composition. All the varieties presented a broad spectrum of different quality parameters.Based on the kernel dimensions, thousand kernel weight and hectolitre weight, WH 542 was observed to have smaller a...

The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doughs and fermented doughs were analyzed. Extracts were obtained with acetonitrile:water (84:16), th...

Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance gluten-free flour are still unexplored. Based hypothesis, sonicated rice (2–20 min) was used replace 30% native control formulation bread. Breadmaking characterized by doughs' pasting, therma...

The importance of wheat glutenin polymers in determining the processing quality is generally accepted. Similarly, genetic and molecular studies have provided detailed information on sequences subunits identified associations between individual either good or poor for breadmaking. However, our knowledge themselves, including their masses, structures pathways synthesis assembly, remains incomplet...

Cereal Chem. 87(6):553–560 Molecular weight distribution (MWD) of proteins extracted from hard red spring wheat was analyzed by size-exclusion HPLC to investigate associations with wheat and breadmaking quality characteristics. Certain protein fractions were related to associations between wheat and breadmaking parameters, specifically when effect of quantitative variation of protein on those p...

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking | Anna Fraś, Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski Agricultural Journals