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Journal of Food Quality
Volume 2018, Article ID 5187841, 9 pages
https://doi.org/10.1155/2018/5187841
Research Article

Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions

1Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
3Podravka d.d., Ante Starčevića 32, 48 000 Koprivnica, Croatia

Correspondence should be addressed to Jelena Tomić; sr.ca.snu.snif@cimot.anelej

Received 30 October 2017; Accepted 29 January 2018; Published 28 February 2018

Academic Editor: Giuseppe Zeppa

Copyright © 2018 Jelena Tomić et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH2) were determined in order to estimate the extent of climatic condition influence on gluten quality. The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with different climatic conditions in different locations. According to our previously reported results, the working hypothesis was that enzyme activity for breadmaking purpose was insufficient. The aim of this paper was to study the influence of naturally present enzymes on the bread quality by the addition of previously extracted and freeze-dried albumins to the base flour as an additive. The selection of samples was made on the basis of different combinations of proteolytic and -amylolytic enzymes activity levels. For samples from 2012 production year, the content of SH groups was significantly higher. Regarding the SS content, the obtained results exhibited the opposite trend. Variations in NH2 content were dominantly caused by temperature treatment of tested samples. The addition of freeze-dried albumins to bread improved its specific volume in a lesser extent, while bread crumb texture was significantly improved.