Journal of Food Processing & Technology

Benefit of grain wheat quality for food and economy

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Desimir Knezevic

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Grain wheat is the important source of proteins, starch, mineral elements. The content and composition of proteins starch,
lipids play main role in determining technological and nutritive quality value of wheat. Genetic and environmental factors
especially scientific farming measure influence to forming quality of grain. Advancement of grain quality is important for
supply requirements of world population. Technological quality mainly determined ratio of content gliadin and glutenins as
well as composition of subunits, what is very important for bread making. Supplying of proteins in food related to health of
people as well economy of some region or country. Variations in grain protein content may significantly influence the dough
strength properties but, cannot completely explain quality differences among wheat cultivars. Wheat nutritive quality depends
from contents and composition of amino acids, especially essential amino acids, unsaturated fatty acid etc. In this paper will
presented content and composition of amino acids for 20 cultivars of wheat. Grain yield potential is associated with decreasing
grain protein content, which is strongly related to bread-making quality. Development of wheat cultivars with advanced grain
wheat quality contribute to right food, and decreasing expenses by adding of supplements i baking products. The production of
such cultivars is based on improved scientific farming practice, baking and milling technology.

Biography :

Desimir Knezevic (date of birth: 16/05/1957) is full professor of University of Pristina, Faculty of Agriculture, Kosovska Mitrovica-Lesak, Kosovo and Metohia, Serbia. His
main research interest is: Genetic analysis of wheat proteins gliadins and glutenins. Nutritive value of plants and plant’s products, amino acid analysis, β-glucans, phytate
acid etc. Genetics of quantitative traits in wheat. Breeding of wheat, barley and study of bread quality. Interaction of plants and environments. Food quality. Molecular
markers.