Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions
| Autor: | M Sladjana Rakita, M Milica Pojic, S Miroslav Hadnadjev, M Aleksandra Torbica, M Jelena Tomić, P Ljubica Dokic, R Tamara Hadnadjev-Dapcevic |
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| Rok vydání: | 2015 |
| Předmět: |
2. Zero hunger
0106 biological sciences Alpha-amylase activity lcsh:TP368-456 Wheat flour falling number food and beverages alpha-amylase 04 agricultural and veterinary sciences Biology bread quality 040401 food science 01 natural sciences climatic conditions lcsh:Food processing and manufacture 0404 agricultural biotechnology peak viscosity Food science 010606 plant biology & botany |
| Zdroj: | Food and Feed Research, Vol 42, Iss 2, Pp 91-99 (2015) Food and Feed Research (2015) 42(2):91-99 |
| ISSN: | 2217-5369 |
| DOI: | 10.5937/ffr1502092r |
| Popis: | The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were chosen for this study. Commonly used methods for estimation of alpha-amylase activity in wheat grain were employed. The obtained results indicated that harvest year 2013, which was characterized with the excessive amount of rainfall, exhibited the highest level of alpha-amylase activity and the lowest values of the peak viscosity. The lowest alpha-amylase level and the highest peak viscosity and FN value were observed for samples harvested in 2012 which was characterized with the greatest number of days with an average daily temperature above 30 and 35°C. In addition, a decrease in Mixolab parameter torque C3 and specific bread loaf volume, as well as increase in the breakdown torque (C3-C4) of samples harvested in 2013 were observed, which could be attributed to rainy weather influencing increase in alpha-amylase activity. It is found that specific bread loaf volume of wheat samples is highest in 2012. Moreover, a negative correlation between alpha-amylase activity and specific bread volume for all the samples grown in three years was determined. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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