Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

Cereal Chemistry (Impact Factor: 1.23). 05/1999; 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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    • "Apart from a few cases ( each of them ratios of two different protein classes , UPP and HMW / LMW ratio ) , no significant relationship was found between any functional parameter and protein or AX contents . The everyday practice of wheat quality evaluation and also numerous research works carrying out experiments by systematically altering the chemical composition of flour using supplementary flour components have already been determined certain effects of the protein content or the Glu / Gli ratio etc ( Uthayakumaran et al , 1999 , Wrigley et al 2006 ) . The relative amount of only certain supplementary components were altered in these special designed investigations , but the interference of many other components were not taken into consideration . "
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    ABSTRACT: Damaged starch, protein and arabinoxylan (AX) content and composition have been related to water absorption (WA) in a large set of samples. We tested 20 modern bread wheat cultivars bred in Hungary, 20 old Hungarian landraces, and 17 cultivars with special biochemical/functional characteristics from all around the world, this last set for international comparison. Grain was field grown in the 2011 and 2012 harvest seasons. Alinear mathematical model has been developed to estimate WA from protein content, starch damage, AX content and the relative amount of soluble proteins with strong correlation (r2 = 0.65) between measured and estimated data. The introduction of a new parameter, related to the cultivar dependent quantitative composition of soluble proteins and determined by lab-on-a-chip (LOC) analysis, largely improved the predictability of WA. Based on the large variation among the level of AX and certain soluble protein components in wheat flour and their significant contribution toWA determination, it was concluded, that these properties could be appropriate target traits to alter them during wheat breeding programs to improve the WA of wheat flour.
    Cereal Research Communications 10/2014; 42(4):629-639. DOI:10.1556/CRC.2014.0007 · 0.61 Impact Factor
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    • "Major effects on loaf quality have been demonstrated due to overall protein content (MacRitchie, 1992) and the glutenin-to-gliadin ratio (Blumenthal et al., 1994; Gupta et al., 1992; MacRitchie, 1987; Pechanek et al., 1997). This is supported by other authors (Uthayakumaran et al., 1999) who concluded that the protein content and glutenin-to-gliadin ratio (a measure of molecular weight distribution or protein size) have different roles in determining the various dough and bread quality parameters. The composition of proteins and protein subunits is genetically determined (Johansson et al., 1993; MacRitchie, 1999; Payne Journal of Cereal Science 43 (2006) 315–321 "
    Dataset: HPLCg
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    • "en el endospermo, y están formadas por dos principales grupos de cadenas polipeptídicas llamadas subunidades de alto (APM) y bajo peso molecular (BPM), las cuales se mantienen unidas por puentes disulfuro. Estas proteínas se relacionan con el tiempo de desarrollo de la masa en el mixógrafo, la estabilidad en el farinógrafo y con el volumen de pan (Gupta et al., 1992; Uthayakumaran et al., 1999; Suchy et al., 2007). "
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    ABSTRACT: Wheat visco-elastic properties (Triticum aestivum L.) are mainly defined by the composition of gliadins, high (HMW-G) and low (LMW-G) molecular weight glutenins, and by the distribution of main protein fractions, monomeric (MP, rich in gliadins), soluble polymeric (SPP, rich in soluble glutenin) and insoluble polymeric (IPP, rich in insoluble glutenin). The relationship and influence of these protein fractions on rheological characteristics was examined on a set of 117 lines derived from six populations of contrasting quality. Each line had 'Avocet' as common female parent, and all of them grew in Sonora, México (2005-06 crop cycle). Two allelic variants in Glu-A1, Glu-B1, Glu-D1, and three in Glu-B3 loci were considered in the analysis. Overall mean distribution of the protein fraction was 42 %, 20.4 %, and 37.5 % for MP, SPP, and IPP, respectively. However, the means for the three fractions varied among the six wheat populations. The statistical analysis showed predicting values above 30% between some protein fractions and protein content, for estimation of dough mixograph traits and alveograph trait W. The effect of protein fractions distribution on wheat quality traits varied among the six genotypic populations examined. The MP showed significant correlation coefficients with dough extensibility values (Sedim-SDS and AlvP/L), while IPP correlated significantly with gluten strength data (MIXTD, %Tq, and AlvW). Determination of protein solubility distribution, Glu-1/Glu-3 allelic combinations, combined with rapid small-scale tests (protein and SDS-Sedimentation), represent a powerful selection strategy in wheat breeding to identify sources of desirable quality traits for new crosses, and later on to screen desirable quality parameters.
    Revista fitotecnia mexicana publ. por la Sociedad Mexicana de Fitogenética 06/2013; 36(2):137-145. · 0.33 Impact Factor
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