Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

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 e...

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Bibliographic Details
Main Authors: Rakita Slađana M., Torbica Aleksandra M., Dokić Ljubica P., Tomić Jelena M., Pojić Milica M., Hadnađev Miroslav S., Hadnađev-Dapčević Tamara R.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2015-01-01
Series:Food and Feed Research
Subjects:
climatic conditions
alpha-amylase
falling number
peak viscosity
bread quality
Online Access:http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502091R.pdf

Internet

http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502091R.pdf

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