20.500.12556/DKUM-96020 Kakovost zrnja in reološke lastnosti testa amilozne pšenice magistrsko delo Grain quality and rheological properties of high-amylose wheat dough Z namenom oceniti, v kolikšni meri razlike v sestavi škroba vplivajo na fizikalno-kemijske in reološke lastnosti ter na tehnološko primernost amilozne pšenice za pripravo vzhajanih pekovskih izdelkov, sta bili v raziskavi primerjani kakovost zrnja in reološke lastnosti testa dveh genotipov navadne pšenice (Triticum aestivum L.): sorte z običajno sestavo škroba ‘Nexera 86’ in genotipa amilozne pšenice ‘Titan SBE I’. Analizirani so bili parametri kakovosti zrnja (primesi, vlaga, hektolitrska masa, vsebnost surovih beljakovin in število padanja) ter lastnosti moke in testa, ocenjene s farinografom, ekstenziografom, amilografom in napravo glutamatic. Rezultati so pokazali, da se število padanja med genotipoma ne razlikuje (398 s pri ‘Nexera 86’ in 392 s pri ‘Titan SBE I’), vsebnost surovih beljakovin pa je bila pri amilozni pšenici značilno višja (12,5 % v primerjavi z 10,7 %). Kljub omejeni količini vzorcev, ki je onemogočila statistično preverjanje reoloških meritev, so se med genotipoma kazale precejšnje razlike: moka ‘Titan SBE I’ je vezala več vode (56,0 % v primerjavi s 53,7 %), imela daljšo stabilnost testa (6,4 min v primerjavi z 1,6 min) ter nižjo stopnjo omehčanja (40 BU v primerjavi s 76 BU). Testo amilozne pšenice je imelo nižjo odpornost na raztezanje (276 BU v primerjavi s 543 BU) in nižjo energijo testa (52 cm² v primerjavi z 82 cm²). Amilografske analize so pokazale razlike v temperaturi začetka in konca zaklejitve škroba ter maksimalne viskoznosti suspenzije (1940 AE pri ‘Titan SBE I’ v primerjavi s 1300 AE pri ‘Nexera 86’). The two common wheat (Triticum aestivum L.) genotypes, the variety with a conventional starch composition ‘Nexera 86’ and the amylose wheat genotype ‘Titan SBE I’, were compared. The purpose was to assess the differences in starch composition affect, the physicochemical and rheological properties, as well as the technological suitability of amylose wheat for the preparation of leavened bakery products, as well as the grain quality and the rheological properties of dough. Parameters of grain quality (impurities, moisture, hectolitre weight, crude protein content and falling number) as well as flour and dough properties were analysed, the latter having been evaluated by using a farinograph, extensograph, amylograph and the glutamatic device. The results have shown that the falling number does not differ between the genotypes (398 s for ‘Nexera 86’ and 392 s for ‘Titan SBE I’), while the crude protein content is significantly higher in amylose wheat (12.5% as compared to 10.7%). Despite the limited quantity of samples, which prevented statistical validation of rheological measurements, considerable differences between genotypes were observed. The ‘Titan SBE I’ flour absorbed more water (56.0% as compared to 53.7%), had a longer dough stability (6.4 min as compared to 1.6 min), and a lower degree of softening (40 BU as compared to 76 BU). The amylose wheat dough exhibited a lower resistance to extension (276 BU as compared to 543 BU) and lower dough energy (52 cm² as compared to 82 cm²). The amylograph analyses indicated differences in the beginning and end temperatures of starch gelatinisation, as well as in the maximum suspension viscosity (1940 AU for ‘Titan SBE I’ as compared to 1300 AU for ‘Nexera 86’). Triticum aestivum pšenica z običajno sestavo škroba kakovost zrnja lastnosti glutena lastnosti škroba Triticum aestivum wheat with normal starch composition grain quality gluten properties starch properties true true false E. Moser Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-11-24 00:04:04 2026-01-05 11:58:24 2026-01-06 03:18:36 0000-00-00 00:00:00 2025 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (V, 70, 10, [1] str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 633.11:631.524.7(043)=163.6 261825795 MAG_Moser_Ema_2025.pdf MAG_Moser_Ema_2025.pdf 1 96827A00A1065468792DFF1965F819DF 297b0b327349a0c3ce73ad93264553ad2d14274ab92ec40ffc46c3769ddc870e 118d1294-da67-11f0-8768-00155d580e02 https://dk.um.si/Dokument.php?lang=slv&id=201487 Fakulteta za kmetijstvo in biosistemske vede 0 0 0