Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta / The technological, nutritional and medical aspects of wheat proteins
2018
Simić, Marijana | Žilić, Slađana
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 technological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and diff erent interactions 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 genetically susceptible individuals.
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