Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Nowotna A. , Gambu¶ H. , Liebhard P. , Praznik W. , Ziobro R. , Berski W. , Cygankiewicz A. 2003. THE IMPORTANCE OF MAIN COMPONENTS OF GRAINS ON BAKING QUALITY OF WHEAT, EJPAU 6(1), #07.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-07.html

THE IMPORTANCE OF MAIN COMPONENTS OF GRAINS ON BAKING QUALITY OF WHEAT

Anna Nowotna, Halina Gambu¶, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Anna Cygankiewicz

 

ABSTRACT



Properties of grain and starch from varieties of wheat with different technological quality were measured. It appeared that besides the well known wheat properties such as high gluten content and medium enzymatic activity, the content of soluble carbohydrates is also important from the baking point of view. Moreover, medium solubility, not too low phosphorus content and high molecular mass of starch (isolated from wheat varieties) are essential to good quality of wheat.

Key words: wheat, technological value, chemical components, physico-chemical properties
.