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  • 1 Agricultural Institute Osijek Juzno predgradje 17 31000 Osijek Croatia
  • | 2 Faculty of Food Technology Osijek F. Kuhaca 20 31000 Osijek Croatia
  • | 3 Inspecto d.o.o. Martina Divalta 193 31000 Osijek Croatia
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Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, α-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and γ-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

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Cereal Research Communications
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