Now showing items 1-4 of 4
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat ...
Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation
The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, ...
Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions
The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and ...
Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása
(Taylor & Francis Ltd, 2016-05-26)
Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...