A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

Tronsmo, Kari M.; Færgestad, Ellen Mosleth; Longva, Å.; Schofield, J. D.; Magnus, E.M.

doi:10.1006/jcrs.2001.0431

Cited by 54 publications

(44 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flour hydration ability is equivalent to the amount of water that is added to one hundred kilograms of flour (14 % moisture) to obtain fermented dough of a specific consistency in certain wellestablished working conditions, [3,5,6,7].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Flour, which absorbs more than 60 % water, gives a slow fermenting dough and therefore maintains its shape well during the final fermentation and baking. From flour, which absorbs as low as 54 % water, dough is formed quickly, but as rapidly degrades during the final fermentation and the finished product emerges widened, [3][4][5][6][7].Flour hydration ability is equivalent to the amount of water that is added to one hundred kilograms of flour (14 % moisture) to obtain fermented dough of a specific consistency in certain wellestablished working conditions, [3,5,6,7].The hydration ability of flours has values varyimg according to the assortment of flour: flour consumer -ch = 58-64 %; for semi-milled flour -ch = 54-58 %; for white flour -ch = 50-55 %. It is a property that influences the yield of technological flour in the dough and in the finished products, the ability to form and retain gases during preparation of the dough, the mechanical properties of dough made from a particular type of flour, [7][8][9][10].…”

mentioning

confidence: 99%

See 2 more Smart Citations

Farinographic parameter variation of doughs from wheat flour with amount of water added

Voicu¹,

Constantin²,

Ipate³

et al. 2017

Engineering for Rural Development

View full text Add to dashboard Cite

Abstract. In this paper we present the rheological properties of dough made from wheat flour FA-480 (0.44-0.48 % ash content) and water in different proportions relative to the flour used (from 55 % to 65 % in increments of 2.5 %) according to the experimental research. The moisture content of flour was 11.7-12.0 %. Measurements were made in laboratory conditions, using an electronic Brabender Farinograph (according to methods AACC 54-21.01 and AACC 54-50.01), and a kneader with a planetary spiral arm equipped with torque transducer and a proper strain gauge. For five types of dough characteristics the data of the obtained farinograph curves and shape parameters for variation curves or torque shaft were analyzed. It was observed that with increasing the amounts of added water content for both equipments dough fell, and the values given for dough prepared with the planetary stirrer are lower compared than that prepared by the Brabender farinograph. Simultaneously, in the paper other farinographic parameters obtained in our experiments are presented.Keywords: wheat flour, water added, dough mixer, farinographic characteristics, flour quality. IntroductionThere are cases where the technological process of baking flour destined not have the necessary technological characteristics conversion into finished products of appropriate quality for both natural causes and not due to storage conditions established as norms, [1][2][3][4]. These discrepancies can be remedied in both wheat mills and bread factories by adding additives and ingredients to compensate for lower qualities of wheat or flour.But there are cases when, on the technological flow, improperly used information provided by the laboratories of the respective factories is misinterpreted. This information refers to the ability of hydration (or absorption) of water to flour in question, [2; 3; 5].Flour hydration ability or capacity to retain water is an important property that determines the yield flour dough. Flour, which absorbs more than 60 % water, gives a slow fermenting dough and therefore maintains its shape well during the final fermentation and baking. From flour, which absorbs as low as 54 % water, dough is formed quickly, but as rapidly degrades during the final fermentation and the finished product emerges widened, [3][4][5][6][7].Flour hydration ability is equivalent to the amount of water that is added to one hundred kilograms of flour (14 % moisture) to obtain fermented dough of a specific consistency in certain wellestablished working conditions, [3,5,6,7].The hydration ability of flours has values varyimg according to the assortment of flour: flour consumer -ch = 58-64 %; for semi-milled flour -ch = 54-58 %; for white flour -ch = 50-55 %. It is a property that influences the yield of technological flour in the dough and in the finished products, the ability to form and retain gases during preparation of the dough, the mechanical properties of dough made from a particular type of flour, [7][8][9][10]. The flour particle size influences the capacit...

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Farinographic parameter variation of doughs from wheat flour with amount of water added

Voicu¹,

Constantin²,

Ipate³

et al. 2017

Engineering for Rural Development

View full text Add to dashboard Cite

show abstract

“…Most HMW-GS and LMW-GS were found in smaller polymers that were extractable in SDS buffer at 35 DAA. According to Tronsmo et al (2002), the molecular weight of these polymers (F1 and F2) was roughly 670,000 and 200,000 -300,000, respectively. A rapid increase in the molecular size of glutenin polymers was first observed after YR.…”

Section: Discussionmentioning

confidence: 99%

“…Flour samples of 240 mg were extracted sequentially to obtain two extracts (SDS-extractable and SDS-unextractable) according to the method of Morel et al (2000) with modifications described by Tronsmo et al (2002) . The sonication was done by a Sonics VC130 (Sonics and Materials, CT, USA) for 3 min with 70% automatic amplitude compensation.…”

Section: Quantitation Of Sds-unextractable Polymeric Protein (Upp)mentioning

confidence: 99%

Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Koga

Böcker

Wieser

et al. 2017

Journal of Cereal Science

View full text Add to dashboard Cite

a Abbreviations used: ADG, artificially dried grain; DAA, days after anthesis; FDG, freezedried grain; GMP, glutenin macropolymer; HMW-GS, high molecular weight-glutenin subunits; LMW-GS, low molecular weight-glutenin subunits; Rmax, maximum resistance to extension; RP-HPLC, reversed-phase high-performance liquid chromatography; SDS, sodium dodecyl sulphate; SE-FPLC, size-exclusion fast performance liquid chromotagraphy; TFA, trifluoroacetic acid; UPP, SDS-unextractable polymeric proteins; %UPP, the proportion of SDS-unextractable polymeric protein in total polymeric proteins; YR, yellow ripeness AbstractThe breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain.The biological mechanisms and time course of these events during grain development are documented, but not widely confirmed. Therefore, the aim of this study was to monitor the accumulation of gluten protein subunits and the size distribution of protein aggregates during grain development. The effect of desiccation on the polymerisation of gluten proteins and the functional properties of gluten were also studied. The results showed that the size of glutenin polymers remained consistently low until yellow ripeness (YR), while it increased during grain desiccation after YR. Hence, this polymerisation process was presumed to be initiated by desiccation. A similar polymerisation event was also observed when premature grains were dried artificially. The composition of gluten proteins, the ratios of glutenin to gliadin and high molecular weight-glutenin subunits to low molecular weight-glutenin subunits, in premature grain after artificial desiccation showed close association with the size of glutenin polymers in artificially dried grain. Functional properties of gluten in these samples were also associated with polymer size after artificial desiccation.

show abstract

Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regression

et al. 2004

View full text Add to dashboard Cite

A procedure for the evaluation of the wheat flour hardness, based on capillary electrophoresis of a protein extract in an isoelectric acidic buffer, was developed. The 13 flour samples were extracted twice, and two injections of each extract were made. Separations were performed in a background electrolyte (BGE) containing 40 mM aspartic acid, 6 M urea, and 0.5% hydroxyethylcellulose at 60 degrees C. Using the normalized and corrected areas of 79 peaks and peak groups, a partial least squares regression (PLS1) model was able to predict the flour strength or dough deformation work (W) and the dough tenacity/extensibility ratio (P/L) (Alveograph parameters) with an average relative standard deviation in the predictions of +/- 3% and +/-8%, respectively. These values amounted to a +/- 6-8% and +/- 11% with multiple linear regression (MLR) and PLS1 models constructed by measuring only 12 peaks and peak group areas on the electropherograms.

show abstract

A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

Cited by 54 publications

References 26 publications

Farinographic parameter variation of doughs from wheat flour with amount of water added

Farinographic parameter variation of doughs from wheat flour with amount of water added

Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regression

Contact Info

Product

Resources

About