Characterisation of fractional composition and rheological properties of wedge proteins in rye grain;Charakterystyka składu frakcyjnego i właściwości reologicznych białka wypełniaja̧cego ziarna żyta

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 18, Issue 6, 2011, Pages 67-78

  Binder, Maria ^a   Pruska Kedzior, Anna ^a   Kedzior, Zenon ^a   Jankowska, Magdalena ^a   Chojnacka, Ewelina ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Cole cole method; Dynamic rheology; Mechanical spectrum; Rye; Rye gluten; Wedge protein

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84855424637     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: 10.15193/zntj/2011/79/067-078     Document Type: Article

References (29)

1. Autio K., Flander L., Heinonen R., Kinnunen A.: Comparison of small and large deformation measurements of whole meal rye doughs. Cereal Chem., 1999, 6 (76), 912-914.
2. Biskupski A.: Zawartosc i jakosc glutenu w ziarnie odmian żyta. Hodowla Roślin, Aklimatyzacja i Nasiennictwo, 1965, 6 (9), 669-679.
3. Callejo M. J., Bujeda C, Rodríguez G., Chaya C: Alveoconsistograph evaluation of rheological properties of rye doughs. Spanish J. Agric. Res., 2009, 3 (7), 638-644.
4. Coates J. H., Simmonds D. H.: Proteins of wheat and flour. Extraction, fractionation, and chromatography of the buffer-soluble proteins of flour. Cereal Chem., 1961, 3 (38), 256-271.
5. B. J.: The physics of baking: Rheological and polymer molecular structure-function relationships in breadmaking. J. Non-Newtonian Fluid Mech., 2004, 1-3 SPEC. ISS. (124), 61-69.
6. Ferry J. D.: Viscoelastic properties of polymers. Ed. Wiley, New York 1980.
7. Gasiorowski H.: Żyto chemia i technologia. PWRiL, Poznań 1994.
8. Gasiorowski H.: Pszenica chemia i technologia. PWRiL, Poznań 2004.
9. Golenkov V. F.: On interaction of gums and rye proteins. Doklady Akademii Nauk SSSR, 1965, 3 (161), 711.
10. Hartmann G., Piber M., Koehler P.: Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking. Eur. Food Res. Technol, 2005, 3-4 (221), 487-492.
11. Hartmann S., Koehler P.: Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the method and chemical characterisation of the fractions. J. Cereal Sci., 2008, 3 (47), 576-586.
12. S., Koehler P.: Fractionation of cereal flour by sedimentation in non-aqueous systems. Ii. Rheological characterisation and baking performance of the protein fraction. J. Cereal Sci., 2008, 2 (48), 548-555.
13. Hess K.: Protein, Kleber und Lipoid in Weizenkorn und Mehl. Kolloid-Zeitschrift, 1954, 2-3 (136), 93.
14. Jankiewicz M., Pomeranz Y.: Isolation and characterisation of wheat flour proteins. I. Separation of salt- and acid dispersible proteins by gel filtration, polyacrylamide gel electrophoresis and sucrose gradient ultracentrifugation. J. Sci. Food Agric, 1965, 11 (16), 644-652.
15. Jankiewicz M., Michniewicz J.: The effect of soluble pentosans isolated from rye grain on staling of bread. Food Chem, 1987, 4 (25), 241-249.
16. Kozmina N. P., Iljina V. N., Butman L. A.: Gluten proteins in rye grain. Doklady Akademii Nauk SSSR, 1956, 4 (110), 610-612.
17. Kozmina N. P.: Biochemia technologii pieczywa. WNT, Warszawa 1974.
18. J.: Pentosans relate to rye quality. Pentosany ve vztahu k jakosti žita, 2008, 4 (56), 115-120.
19. Lefebvre J., Pruska-Kedzior A., Kedzior Z., Lavenant L.: A phenomenological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over a large time scale. J. Cereal Sci., 2003, 3 (38), 257-267.
20. Lefebvre J., Mahmoudi N.: The pattern of the linear viscoelastic behaviour of wheat flour dough as delineated from the effects of water content and high molecular weight glutenin subunits composition. J. Cereal Sci., 2007, 1 (45), 49-58.
21. Lefebvre J.: Nonlinear, time-dependent shear flow behaviour, and shear-induced effects in wheat flour dough rheology. J. Cereal Sci., 2009, 2 (49), 262-271.
22. PN-A-74101:1992. Pieczywo żytnie.
23. PN-A-74012:1993. Ziarno zbóz i przetwory zbożowe - oznaczanie wilgotności (podstawowa metoda odwoławcza).
24. Nowotna A., Buksa K., Gambuś H., Gnela M., Ziobro R., Sabat R., Krawontka J.: Użycie ma̧ki całoziarnowej z róznych odmian żyta w piekarstwie. Żywnosc. Nauka. Technologia. Jakosc, 2007, 52 (3), 90-97.
25. Pruska-Kedzior A., Kedzior Z.: Właściwości reologiczne ciasta. W: Pszenica chemia i technologia - pod red. H. Ga̧siorowskiego. PWRiL, Poznań 2004, ss. 378-394.
26. Pruska-Kedzior A., Kedzior Z., Klockiewicz-Kamihska E.: Comparison of viscoelastic properties of gluten from spelt and common wheat. Eur. Food Res. Technol, 2008, 1 (227), 199-207.
27. A.: Zastosowanie metod reologii fenomenologicznej do kwantyfikacji właściwości lepkosprezystych glutenu pszennego. Wyd. AR w Poznaniu, Rozprawy Naukowe, 2006, (373), s. 141.
28. Repeckiene A., Eliasson A. C, Juodeikiene G., Gunnarsson E.: Predicting baking performance from rheological and adhesive properties of rye meal suspensions during heating. Cereal Chem., 2001, 2 (78), 193-199.
29. Vones F., Podrazky V., Simova J., Vesely Z.: Significance of wedge protein of rye flour for dough properties. Cereal Chem., 1964, (41), 456-464.