Grain of six winter and spring wheat varieties differing in baking quality were included in the study. A number of technological analyses were performed. Albumins, globulins and gliadins were washed out. LCP cation of inhibitory activities of alpha-amylases in extracted proteins against enzymes of various origin were tested and compared to baking quality of the wheat grain. Also, the location of endogenous amylase activity in extractable proteins was compared to baking quality of the studied varieties. A certain correlation between the incidence of hieher inhibition activity against alpha-amylase of Sitopkilrir rrnnnriw L. and good baking quality has been found. However, location ofendogenous alpha-amylases in grain seems to be a better criterion classifying varieties according to their baking quality. So-called baking varieties have higher and only activity of endogenous alpha-amylases located in albumin and gliadin fractions, whereas in poorest, "non-baking" varieties this activity is also located in the globulin fraction.
Grains of the Polish winter wheat variety Begra were subject to gamma-radiation (60Co) within the dose range of 0.05-10 kGy and microwave treatment from 15 to 180 s, the latter resulting in a bulk grain temperature ranging from 28 to 98 degrees C. Both processes were responsible for marked structural changes of wheat kernel endosperm and were pronounced with increasing dose of ionizing radiation or with prolonged time of microwave treatment. Endosperm microstructures of wheat kernels treated with gamma-radiation ranging from 0.05 to 0.5 kGy did not differ from that of untreated ones. Only some changes in the structure of starch granules and proteins were observed at doses of 1, 5 and 10 kGy. Simultaneously at the doses of 5 and 10 kGy a statistically significant decrease of falling number, sodium dodecyl sulfate (SDS) sedimentation values, dough stability and energy were observed, while dough weakening progressed. Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure. Some changes of proteins caused by denaturation created visible fibrils as well as high swelling and deformation of starch granules. This was followed by an increase in the falling number value, decrease in the estimated results of SDS sedimentation test, lowering of the percent of gluten washed out and of the dough energy, respectively. Also a significant decrease in bread quality expressed by volume and score was observed with increasing time of exposure to microwave.
The varieties of winter wheat, Aria and Beta, were studied. The Aria variety was stored for the period of four years. The part of wheat grain from Beta variety was irradiated with y rays (6OCo). In extracts from wheat kernels and flour protein content, total a-and /?-amylolytic activity as well as a-amylolytic activity were determined. a-amylases of native and fungal origin were added to the flour obtained from samples of stored wheat kernels (Aria), irradiated and non-irradiated (Beta). Consequently native a-amylase activity of flour increased by 25 % and 50% respectively. Extensive technological estimation of grain and flour with amylase supplements was carried out. The study included : sedimentation analysis, falling number test, milling experiment, farinogram and extensogram analyses, measurement of the degree of damaged starch and flour colour, as well as baking experiment. The obtained experimental loaves of bread were tested for their ability to remain fresh. It was found out that the stored grain flour was characterized by the highest a -amylolytic activity and the lowest falling number value, whereas the irradiated grain flour showed the highest degree of starch damage and water absorption. When a-amylase supplementation to doughs wasn't accompanied ' either by irradiation or 'storage of grain, it defmitely changed their physical properties for the worse. The negative influence of native a-amylases appeared to be less significant than that of fungal a-amylases. The positive influence of a-amylase supplementations, especially of those increasing by 25 % the native a-amylolytic activity of flour on volume, and freshness of loaves of bread was observed.
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