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Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta

The technological, nutritional and medical aspects of wheat proteins

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2018
2018-Hrana_i_ishrana-59-2-68-73_0018-68721802068S.pdf (360.3Kb)
Authors
Simić, Marijana
Žilić, Slađana
Article (Published version)
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CC BY-SA
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Abstract
Pšenica je jedna od najvažnijih biljnih kultura koja se koristi u ishrani ljudi kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno ni-skom sadržaju proteina hranljivu vrednost proteina pšenice ne bi trebalo potcenjivati. Kvalitet brašna, reološke i funkcionalne karakteristike testa i pekarskih proizvoda umnogome zavise od proteina pšenice. Proteini pše-ničnog zrna pokazuju visoku kompleksnost i različit međusobni stepen interakcije zbog čega je njihova karakterizacija teška. Uprkos njihovom ključnom uticaju na kvalitet testa i tehnološki kvalitet različitih proizvoda, glutenski proteini mogu uticati na zdravlje genetski podložnih osoba.
Wheat is one of the most important cereal crops worldwide and it is a major source of energy, protein, and dietary fi bre in human nutrition. Despite its relatively low protein content the nutritional importance of wheat proteins should not be underestimated. Wheat fl our quality, rheological and tech-nological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and diff erent interac-tions with each other, thus making them diffi cult to characterise. Despite from their key role in dough quality, gluten proteins can aff ect health in ge-netically susceptible individuals.
Keywords:
pšenica / proteini / gluten / tehnološka svojstva / testo / celijakija / wheat / proteins / gluten / technological properties / dough / coeliac disease
Source:
Hrana i ishrana, 2018, 59, 2, 68-73
Publisher:
  • Beograd : Društvo za ishranu Srbije

DOI: 10.5937/HraIsh1802068S

ISSN: 0018-6872

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URI
http://rik.mrizp.rs/handle/123456789/783
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  • Радови истраживача / Researchers' publications
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MRIZP

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