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

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 gluteninrich fractions using pH precipitation. Protein content and glutenin‐togliadin 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.

Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components

“…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.…”

“…One of the possibilities is the better utilization of the water binding potential of soluble protein-and pentosan-components. Experiments carried out with flour supplements of different protein classes, resulted the following observation: mixing requirements, dough strength and extensibility depended significantly on the glutenin to gliadin ratio, while the water absorption was not sensitive to that ratio (Uthayakumaran et al 1999), but was sensitive to the ratio of the gluten-to soluble-proteins (Tömösközi et al 2004). Supplementing wheat flour with soluble proteins of different origin and polarity showed that polarity/hydrophobicity as well as the charge distribution of albumins and globulins are the key features changing the amount of water needed for hydration (Tömösközi et al 2002).…”

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

“…Glutenin subunits are linked by intermolecular disulphide bonds and form large glutenin polymers with molecular weights ranging from about 500,000 to more than 10 million (Shewry and Tatham, 1997;Wahlund et al, 1996). The proportion between glutenins and gliadins, as well as the allelic variations of both HMW-GS and LMW-GS in glutenins, have been shown to influence the technological properties of gluten, in particular breadmaking quality (Flaete and Uhlen, 2003;Gupta et al, 1994;Payne et al, 1979;1983;Uthayakumaran et al, 1999). Moreover, the proportion of the largest glutenin polymers, known as sodium dodecylsulphate-(SDS) unextractable polymeric proteins (UPP) or glutenin macropolymer (GMP), are associated with the strength and the elasticity of dough (Don et al, 2003;Gupta et al, 1993).…”

The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

“…7 The MWD is determined by the ratios of monomeric/polymeric proteins, HMW-GS/low-molecular-weight glutenin subunits (LMW-GS) and glutenin/gliadin. 5,[7][8][9][10][11][12] Indeed, the unusual properties of gluten proteins enable wheat flour to be transformed into dough with suitable properties for breadmaking.…”