Article

Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough

Cereal Chemistry (Impact Factor: 1.25). 01/1999; 76:389-394. DOI: 10.1094/CCHEM.1999.76.3.389

ABSTRACT Gluten, starch, lipids, and water-soluble material were separated from seven wheat samples with a range of protein contents and breadmaking quality. The isolated glutens were further partitioned into gliadin- and glutenin-rich fractions using pH precipitation. Protein content and glutenin-to-gliadin ratio were systematically altered by blending these fractions into the original flours in calculated amounts. Mixing properties, extension-tester parameters, and baking performance of composite flours were determined using small-scale techniques. Results of dough testing with blends of constant glutenin-to-gliadin ratio showed increases in the mixing time, mixograph peak resistance, maximum resistance to extension, extensibility, and loaf volume as the protein content increased. At constant protein content, increases in glutenin-to-gliadin ratio were associated with increases in mixing time, mixograph peak resistance, maximum resistance to extension, and loaf volume, and with decreases in extensibility. Thus,total protein content and glutenin-to-gliadin ratio independently affected dough and baking properties. The results have allowed the separation of the effects of flour protein quantity and composition on breadmaking properties.

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    ABSTRACT: The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).
    International Journal of Molecular Sciences 09/2011; 12(9):5878-5894. · 2.46 Impact Factor
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    [Show abstract] [Hide abstract]
    ABSTRACT: The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).
    International Journal of Molecular Sciences 09/2011; 12(9):5878-5894. · 2.46 Impact Factor
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    ABSTRACT: The objective of this study was to develop an effective bread formulation to achieve high loaf volume with good quality breads for Sudanese wheat cultivars. The response of Sudanese commercial wheat flour to different additives was studied. Alpha amylase, ascorbic acid (AA) and diacetyl tartaric esters of monoglyceride (DATEM) were tested in combination to produce bread with high loaf volume and good quality. Combination of AA (50 ppm) and DATEM (0.25%) with alpha amylase (0.05%) had a marked effect on the dough rheology. Dough development time, water absorption, and stability were reduced considerably. However the degree of softening, resistance to extension and energy were significantly increased. Incorporation of the combined improvers significantly increase the bread specific volume from 2.95 to 3.92 cm3/g for Argeen, 2.85 to 4.28 cm3/g for WadiElneel, 2.60 to 4.51 cm3/g for Nepta, and 3.40 to 5.07 cm3/g for Australian wheat (control). The high response of the Sudanese wheat flours to the improvers investigated indicated the possibility of producing high loaf volume with good quality breads from Sudanese wheat. However, the overall quality scores showed considerable improvement when these improvers were used in the formula in combination. Further research should be done to encourage using locally available ingredients as bread improvers.
    International Journal of Innovation and Applied Studies. 04/2014; 5(4):316-326.

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