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  • 1 Faculty of Food Technology Kuhaceva 18, HR-31000 Osijek. Croatia
  • | 2 Federal Center for Cereal, Potato and Lipid Research Schützenberg 12, D-32756 Detmold. Germany
  • | 3 Federal Center for Cereal, Potato and Lipid Research Schützenberg 12, D-32756 Detmold. Germany
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Rheological properties and protein macro fraction of ten Croatian and five German wheat varieties were studied. Differences in dough rheological properties of German and Croatian wheat varieties were analysed by ANOVA. Multiple regression was used to determine the influences of protein macro fractions of Croatian and German wheat varieties on rheological properties of their doughs. The investigation had shown that Croatian and German wheat varieties had similar dough properties. Protein content and protein composition influenced many of investigated rheological parameters. However, most of the influences were found in the mixing properties of doughs in both German and Croatian wheat varieties. Dough development time, stability and the degree of softening from the Farinograph and dough strength from the Alveograph showed the highest correlation coefficients with the protein composition. Influences of protein macro fraction of Croatian wheat varieties and influences of protein macro fraction of German wheat varieties on rheological parameters showed some differences.

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