TY  - CONF
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Škrobot, Dubravka
AU  - Tomić, Jelena
AU  - Čabarkapa, Ivana
AU  - Živančev, Dragan
AU  - Štatkić, Slaviša
AU  - Aćin, Vladimir
AU  - Kukurová, Kristína
AU  - Ciesarová, Zuzana
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2165
AB  - Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.
PB  - Tallinn: Center of Food and Fermentation Technologies
C3  - Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
T1  - The application of triticale flour for the production of cookies
EP  - 103
SP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2165
ER  - 

@conference{
author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana",
year = "2021",
abstract = "Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.",
publisher = "Tallinn: Center of Food and Fermentation Technologies",
journal = "Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021",
title = "The application of triticale flour for the production of cookies",
pages = "103-103",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2165"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2021). The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
Tallinn: Center of Food and Fermentation Technologies., 103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021. 2021;:103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "The application of triticale flour for the production of cookies" in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 (2021):103-103,
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Škrobot, Dubravka
AU  - Tomić, Jelena
AU  - Čabarkapa, Ivana
AU  - Živančev, Dragan
AU  - Štatkić, Slaviša
AU  - Aćin, Vladimir
AU  - Kukurová, Kristína
AU  - Ciesarová, Zuzana
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2008
AB  - Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour.
AB  - Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Potential application of triticale cultivar 'Odisej' for the production of cookies
T1  - Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva
EP  - 13
IS  - 1
SP  - 8
VL  - 57
DO  - 10.5937/ratpov57-24126
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana",
year = "2020",
abstract = "Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour., Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Potential application of triticale cultivar 'Odisej' for the production of cookies, Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva",
pages = "13-8",
number = "1",
volume = "57",
doi = "10.5937/ratpov57-24126"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2020). Potential application of triticale cultivar 'Odisej' for the production of cookies. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 57(1), 8-13.
https://doi.org/10.5937/ratpov57-24126

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. Potential application of triticale cultivar 'Odisej' for the production of cookies. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2020;57(1):8-13.
doi:10.5937/ratpov57-24126 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "Potential application of triticale cultivar 'Odisej' for the production of cookies" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 57, no. 1 (2020):8-13,
https://doi.org/10.5937/ratpov57-24126 . .

TY  - CONF
AU  - Belović, Miona
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Čolović, Radmilo
AU  - Banjac, Vojislav
AU  - Novaković, Aleksandra
AU  - Živančev, Dragan
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2178
AB  - Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.
AB  - Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.
PB  - Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
T1  - Rheological properties of millet dough prepared with different proteins
T1  - Reološka svojstva prosenog testa pripremljenog sa različitim proteinima
EP  - 11
SP  - 10
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2178
ER  - 

@conference{
author = "Belović, Miona and Tomić, Jelena and Torbica, Aleksandra and Čolović, Radmilo and Banjac, Vojislav and Novaković, Aleksandra and Živančev, Dragan",
year = "2019",
abstract = "Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test., Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.",
publisher = "Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia",
title = "Rheological properties of millet dough prepared with different proteins, Reološka svojstva prosenog testa pripremljenog sa različitim proteinima",
pages = "11-10",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2178"
}

Belović, M., Tomić, J., Torbica, A., Čolović, R., Banjac, V., Novaković, A.,& Živančev, D.. (2019). Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178

Belović M, Tomić J, Torbica A, Čolović R, Banjac V, Novaković A, Živančev D. Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia. 2019;:10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

Belović, Miona, Tomić, Jelena, Torbica, Aleksandra, Čolović, Radmilo, Banjac, Vojislav, Novaković, Aleksandra, Živančev, Dragan, "Rheological properties of millet dough prepared with different proteins" in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia (2019):10-11,
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

TY  - JOUR
AU  - Šekularac, Andrej
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Tomić, Jelena
AU  - Knežević, Desimir
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1818
AB  - Gluten index is an indicator of gluten strength as well as a parameter which simultaneously defines its quantity and quality. If compared to the farinographic and extensographic methods, gluten index determining is faster, less complicated and requires smaller amount of flour. The aim of this study has been to determine the significance of the influence of genotype and environmental factors on the value of gluten index and usability of these parameters as indicators and predictors of bread quality. Five local varieties of winter wheat (Simonida, NS 40S, Rapsodija, Pobeda, Zvezdana) were grown in a macro-experiment carried out in three locations (Novi Sad, (Cack, Sombor) during two seasons (2011/2012 and 2012/2013). Gluten index value determination was achieved by using ICC standard method 155 (1996), with a slight modification that included mechanical washing of gluten (Theby). Statistical analysis was performed by using IBM SPSS Statistics 20. Variance analysis revealed a statistically significant effect of genotype on gluten index value, whereas the influence of environmental factors, as well as the interaction of two factors, had no statistical significance. There was no correlation between the values of gluten index and meteorological factors such as average temperature and total precipitation during the phenophase of grain filling, and in the period from the beginning of flowering until the harvest. However, medium-strong negative dependence was found between gluten index and the index of heat stress, as well as between gluten index and the number of days with temperatures above 30 degrees C. Weak negative dependence was recorded between gluten index and bread volume. Based on the value of gluten index, gluten varieties used in our study can be described as strong. Genotype proved to be the only cause of statistically significant variation of gluten index.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor
EP  - 93
IS  - 1
SP  - 85
VL  - 50
DO  - 10.2298/GENSR1801085S
ER  - 

@article{
author = "Šekularac, Andrej and Torbica, Aleksandra and Živančev, Dragan and Tomić, Jelena and Knežević, Desimir",
year = "2018",
abstract = "Gluten index is an indicator of gluten strength as well as a parameter which simultaneously defines its quantity and quality. If compared to the farinographic and extensographic methods, gluten index determining is faster, less complicated and requires smaller amount of flour. The aim of this study has been to determine the significance of the influence of genotype and environmental factors on the value of gluten index and usability of these parameters as indicators and predictors of bread quality. Five local varieties of winter wheat (Simonida, NS 40S, Rapsodija, Pobeda, Zvezdana) were grown in a macro-experiment carried out in three locations (Novi Sad, (Cack, Sombor) during two seasons (2011/2012 and 2012/2013). Gluten index value determination was achieved by using ICC standard method 155 (1996), with a slight modification that included mechanical washing of gluten (Theby). Statistical analysis was performed by using IBM SPSS Statistics 20. Variance analysis revealed a statistically significant effect of genotype on gluten index value, whereas the influence of environmental factors, as well as the interaction of two factors, had no statistical significance. There was no correlation between the values of gluten index and meteorological factors such as average temperature and total precipitation during the phenophase of grain filling, and in the period from the beginning of flowering until the harvest. However, medium-strong negative dependence was found between gluten index and the index of heat stress, as well as between gluten index and the number of days with temperatures above 30 degrees C. Weak negative dependence was recorded between gluten index and bread volume. Based on the value of gluten index, gluten varieties used in our study can be described as strong. Genotype proved to be the only cause of statistically significant variation of gluten index.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor",
pages = "93-85",
number = "1",
volume = "50",
doi = "10.2298/GENSR1801085S"
}

Šekularac, A., Torbica, A., Živančev, D., Tomić, J.,& Knežević, D.. (2018). The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 50(1), 85-93.
https://doi.org/10.2298/GENSR1801085S

Šekularac A, Torbica A, Živančev D, Tomić J, Knežević D. The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor. in Genetika-Belgrade. 2018;50(1):85-93.
doi:10.2298/GENSR1801085S .

Šekularac, Andrej, Torbica, Aleksandra, Živančev, Dragan, Tomić, Jelena, Knežević, Desimir, "The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor" in Genetika-Belgrade, 50, no. 1 (2018):85-93,
https://doi.org/10.2298/GENSR1801085S . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Janić-Hajnal, Elizabet
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/1538
AB  - The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread.
AB  - Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
T1  - Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina
EP  - 169
IS  - 4
SP  - 165
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1538
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Tomić, Jelena and Janić-Hajnal, Elizabet",
year = "2016",
abstract = "The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread., Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality, Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina",
pages = "169-165",
number = "4",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1538"
}

Živančev, D., Torbica, A., Tomić, J.,& Janić-Hajnal, E.. (2016). Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(4), 165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538

Živančev D, Torbica A, Tomić J, Janić-Hajnal E. Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture. 2016;20(4):165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538 .

Živančev, Dragan, Torbica, Aleksandra, Tomić, Jelena, Janić-Hajnal, Elizabet, "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality" in Journal on Processing & Energy in Agriculture, 20, no. 4 (2016):165-169,
https://hdl.handle.net/21.15107/rcub_fiver_1538 .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Janić-Hajnal, Elizabet
AU  - Belović, Miona
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko S.
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/1506
AB  - The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges ( lt  40,000, 40,000-80,000, 81,000-120,000, and  gt 120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS-unextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition -, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012.
PB  - Wiley, Hoboken
T2  - Cereal Chemistry
T1  - Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain
EP  - 99
IS  - 1
SP  - 90
VL  - 93
DO  - 10.1094/CCHEM-05-15-0101-R
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Tomić, Jelena and Janić-Hajnal, Elizabet and Belović, Miona and Mastilović, Jasna and Kevrešan, Žarko S.",
year = "2016",
abstract = "The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges ( lt  40,000, 40,000-80,000, 81,000-120,000, and  gt 120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS-unextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition -, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012.",
publisher = "Wiley, Hoboken",
journal = "Cereal Chemistry",
title = "Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain",
pages = "99-90",
number = "1",
volume = "93",
doi = "10.1094/CCHEM-05-15-0101-R"
}

Živančev, D., Torbica, A., Tomić, J., Janić-Hajnal, E., Belović, M., Mastilović, J.,& Kevrešan, Ž. S.. (2016). Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain. in Cereal Chemistry
Wiley, Hoboken., 93(1), 90-99.
https://doi.org/10.1094/CCHEM-05-15-0101-R

Živančev D, Torbica A, Tomić J, Janić-Hajnal E, Belović M, Mastilović J, Kevrešan ŽS. Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain. in Cereal Chemistry. 2016;93(1):90-99.
doi:10.1094/CCHEM-05-15-0101-R .

Živančev, Dragan, Torbica, Aleksandra, Tomić, Jelena, Janić-Hajnal, Elizabet, Belović, Miona, Mastilović, Jasna, Kevrešan, Žarko S., "Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain" in Cereal Chemistry, 93, no. 1 (2016):90-99,
https://doi.org/10.1094/CCHEM-05-15-0101-R . .

TY  - JOUR
AU  - Janić-Hajnal, Elizabet
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Rakita, Slađana
AU  - Pojić, Milica
AU  - Živančev, Dragan
AU  - Hadnađev, Miroslav
AU  - Dapčević-Hadnađev, Tamara
PY  - 2014
UR  - http://fiver.ifvcns.rs/handle/123456789/1297
AB  - The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 mm at 30 degrees C and after that 180 min at 37 degrees C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
EP  - 165
SP  - 158
VL  - 164
DO  - 10.1016/j.foodchem.2014.05.054
ER  - 

@article{
author = "Janić-Hajnal, Elizabet and Tomić, Jelena and Torbica, Aleksandra and Rakita, Slađana and Pojić, Milica and Živančev, Dragan and Hadnađev, Miroslav and Dapčević-Hadnađev, Tamara",
year = "2014",
abstract = "The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 mm at 30 degrees C and after that 180 min at 37 degrees C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality",
pages = "165-158",
volume = "164",
doi = "10.1016/j.foodchem.2014.05.054"
}

Janić-Hajnal, E., Tomić, J., Torbica, A., Rakita, S., Pojić, M., Živančev, D., Hadnađev, M.,& Dapčević-Hadnađev, T.. (2014). Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. in Food Chemistry
Elsevier Sci Ltd, Oxford., 164, 158-165.
https://doi.org/10.1016/j.foodchem.2014.05.054

Janić-Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Živančev D, Hadnađev M, Dapčević-Hadnađev T. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. in Food Chemistry. 2014;164:158-165.
doi:10.1016/j.foodchem.2014.05.054 .

Janić-Hajnal, Elizabet, Tomić, Jelena, Torbica, Aleksandra, Rakita, Slađana, Pojić, Milica, Živančev, Dragan, Hadnađev, Miroslav, Dapčević-Hadnađev, Tamara, "Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality" in Food Chemistry, 164 (2014):158-165,
https://doi.org/10.1016/j.foodchem.2014.05.054 . .

TY  - JOUR
AU  - Tomić, Jelena
AU  - Pojić, Milica
AU  - Torbica, Aleksandra
AU  - Rakita, Slađana
AU  - Živančev, Dragan
AU  - Janić-Hajnal, Elizabet
AU  - Dapčević-Hadnađev, Tamara
AU  - Hadnađev, Miroslav
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1263
AB  - The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality
EP  - 501
IS  - 3
SP  - 495
VL  - 58
DO  - 10.1016/j.jcs.2013.09.012
ER  - 

@article{
author = "Tomić, Jelena and Pojić, Milica and Torbica, Aleksandra and Rakita, Slađana and Živančev, Dragan and Janić-Hajnal, Elizabet and Dapčević-Hadnađev, Tamara and Hadnađev, Miroslav",
year = "2013",
abstract = "The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality",
pages = "501-495",
number = "3",
volume = "58",
doi = "10.1016/j.jcs.2013.09.012"
}

Tomić, J., Pojić, M., Torbica, A., Rakita, S., Živančev, D., Janić-Hajnal, E., Dapčević-Hadnađev, T.,& Hadnađev, M.. (2013). Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 58(3), 495-501.
https://doi.org/10.1016/j.jcs.2013.09.012

Tomić J, Pojić M, Torbica A, Rakita S, Živančev D, Janić-Hajnal E, Dapčević-Hadnađev T, Hadnađev M. Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. in Journal of Cereal Science. 2013;58(3):495-501.
doi:10.1016/j.jcs.2013.09.012 .

Tomić, Jelena, Pojić, Milica, Torbica, Aleksandra, Rakita, Slađana, Živančev, Dragan, Janić-Hajnal, Elizabet, Dapčević-Hadnađev, Tamara, Hadnađev, Miroslav, "Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality" in Journal of Cereal Science, 58, no. 3 (2013):495-501,
https://doi.org/10.1016/j.jcs.2013.09.012 . .

TY  - CONF
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Hristov, Nikola
AU  - Tomić, Jelena
AU  - Stanić, D.R.
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1170
AB  - Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to wheat baking properties. Farinograph, Extensigraph and Amilograph properties and lab-on-a-chip (LoaC) electrophoresis analysed composition of HMW glutenins of twenty different wheat varieties grown in three different years (2008, 2009 and 2010) were determined. Based on the occurrence of HMW glutetnin fraction of identified molecular weights (131, 133, 139, 148, 186 and 218 kDa) analyzed wheat varieties were, independently of the growing season divided in four groups under which varieties with the same HMW compositions were comprised. Rheological properties were compared among the groups of varieties with the same HMW glutenin compositions. The group which differentiated in comparison to the other groups on the basis of presence of the fraction of HMW glutenin with the highest molecular weight of 218 kDa had statistically higher farinograph quality number than other groups. The group in which both HMW glutenin fractions with the lowest molecular weights of 131 and 133 kDa were present was characterized in comparison to other groups with statistically lower farinograph quality number and extensograph energy, and statistically higher farinograph softening degree. In the group which differentiated from the other groups based on presence of HMW fraction of 139 kDa amilograph peak viscosity was statistically higher than in other groups.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties
EP  - 423
SP  - 419
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1170
ER  - 

@conference{
author = "Živančev, Dragan and Torbica, Aleksandra and Mastilović, Jasna and Hristov, Nikola and Tomić, Jelena and Stanić, D.R.",
year = "2012",
abstract = "Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to wheat baking properties. Farinograph, Extensigraph and Amilograph properties and lab-on-a-chip (LoaC) electrophoresis analysed composition of HMW glutenins of twenty different wheat varieties grown in three different years (2008, 2009 and 2010) were determined. Based on the occurrence of HMW glutetnin fraction of identified molecular weights (131, 133, 139, 148, 186 and 218 kDa) analyzed wheat varieties were, independently of the growing season divided in four groups under which varieties with the same HMW compositions were comprised. Rheological properties were compared among the groups of varieties with the same HMW glutenin compositions. The group which differentiated in comparison to the other groups on the basis of presence of the fraction of HMW glutenin with the highest molecular weight of 218 kDa had statistically higher farinograph quality number than other groups. The group in which both HMW glutenin fractions with the lowest molecular weights of 131 and 133 kDa were present was characterized in comparison to other groups with statistically lower farinograph quality number and extensograph energy, and statistically higher farinograph softening degree. In the group which differentiated from the other groups based on presence of HMW fraction of 139 kDa amilograph peak viscosity was statistically higher than in other groups.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties",
pages = "423-419",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1170"
}

Živančev, D., Torbica, A., Mastilović, J., Hristov, N., Tomić, J.,& Stanić, D.R.. (2012). Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 419-423.
https://hdl.handle.net/21.15107/rcub_fiver_1170

Živančev D, Torbica A, Mastilović J, Hristov N, Tomić J, Stanić D. Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:419-423.
https://hdl.handle.net/21.15107/rcub_fiver_1170 .

Živančev, Dragan, Torbica, Aleksandra, Mastilović, Jasna, Hristov, Nikola, Tomić, Jelena, Stanić, D.R., "Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):419-423,
https://hdl.handle.net/21.15107/rcub_fiver_1170 .

TY  - CONF
AU  - Tomić, Jelena
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Pojić, Milica
AU  - Janić-Hajnal, Elizabet
AU  - Hadnadev, T.R.D.
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1168
AB  - Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex
EP  - 418
SP  - 414
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1168
ER  - 

@conference{
author = "Tomić, Jelena and Živančev, Dragan and Torbica, Aleksandra and Pojić, Milica and Janić-Hajnal, Elizabet and Hadnadev, T.R.D.",
year = "2012",
abstract = "Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex",
pages = "418-414",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1168"
}

Tomić, J., Živančev, D., Torbica, A., Pojić, M., Janić-Hajnal, E.,& Hadnadev, T.R.D.. (2012). The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 414-418.
https://hdl.handle.net/21.15107/rcub_fiver_1168

Tomić J, Živančev D, Torbica A, Pojić M, Janić-Hajnal E, Hadnadev T. The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:414-418.
https://hdl.handle.net/21.15107/rcub_fiver_1168 .

Tomić, Jelena, Živančev, Dragan, Torbica, Aleksandra, Pojić, Milica, Janić-Hajnal, Elizabet, Hadnadev, T.R.D., "The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):414-418,
https://hdl.handle.net/21.15107/rcub_fiver_1168 .