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| Linnemann, Dr. Ludger. |
| Es wird über Ergebnisse zur Mehlqualität von Weizen berichtet, die mit einem neu entwickelten optimierten Backtest im Forschungsring e.V. Darmstadt im Rahmen eines BÖL-Projektes erzielt wurden. Der Test ermittelt das Potential einer Sorte unter optimierten Bedingungen (Knetzeit). Die Ergebnisse belegen, dass die untersuchten Sorten für hohe Backvolumina >660 ml/100g Mehl (Type 550) weniger Kleber benötigten als bisher angenommen. Anhand der gängigen Bewertungsmaßstäbe wie Kleber-und Proteinkonzen-tration konnte das tatsächliche Backpotential der Mehle nicht vorhergesagt werden. |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2010 |
URL: http://orgprints.org/17769/1/linnemann_bioland_06_2010.pdf |
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| Linnemann, Dr. Ludger. |
| To dissect the most important determinant of wheat bread-making quality, gluten protein-types from 128 flours of organically grown German wheat varieties Bussard and Orestis were investigated by quantitative HPLC and SDS-PAGE procedures using protein standards. Both varieties exhibit great differences in gluten strength (> 34 %) at two locations and between two years determined by SDS-sedimentation volume (SDS-SV), a measure of bread-making quality. Unexpectedly, the results showed that neither concentrations of gliadin, gluten, HMW-glutenin or glutenin could explain the observed variation in SDS-SV even if protein concentrations were equal. In the case of glutenin this was found to be due to a low glutenin recovery resulting from a partial insolubility... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Crop health; Quality; Protection. |
| Ano: 2005 |
URL: http://orgprints.org/3646/1/3646.pdf |
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