Functional properties of low Mr wheat proteins. II. Effects on dough properties

Weegels, P.L.; Orsel, R.; Pijpekamp, A.M. van de; Lichtendonk, W.J.; Hamer, R.J.; Schofield, J. D.

doi:10.1016/0733-5210(95)90027-6

Cited by 39 publications

(24 citation statements)

References 6 publications

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“…The protein composition varied during the mill-streaming process as a result of irregular distribution of protein subunits within the wheat kernel, especially SDS-insoluble glutenins. The disulfide-bonded glutenin macropolymer also refers to the fraction of glutenin that is unextractable in SDS buffer (Weegels et al 1995). Our results were in agreement with the report by Weegels et al (1996b) that quantity of glutenin macropolymer was found to be a stronger indicator of wheat flour quality than protein content or content of Osborne classes of proteins.…”

Section: Resultssupporting

confidence: 92%

“…The disulfide-bonded glutenin macropolymer also refers to the fraction of glutenin that is unextractable in SDS buffer (Weegels et al 1995). A decreased proportion of SDS-insoluble protein will result in weak gluten strength wheats.…”

Section: Resultsmentioning

confidence: 99%

“…These two different types of protein fractions are recognized as the most important components of wheat proteins because of their combined role in providing the balance that gives wheat dough its unique viscoelastic properties for processing into a wide range of foodstuffs (Wrigley et al 2006). The disulfide-bonded glutenin macropolymer refers to the fraction of glutenin that is unextractable in dilute sodium dodecyl sulfate (SDS) solution (Weegels et al 1995). There have been numerous reports on the contribution of the qualitative and quantitative effects of gluten proteins to dough strength and breadmaking quality (Goesaert et al 2002).…”

mentioning

confidence: 99%

“…There have been numerous reports on the contribution of the qualitative and quantitative effects of gluten proteins to dough strength and breadmaking quality (Goesaert et al 2002). The disulfide-bonded glutenin macropolymer refers to the fraction of glutenin that is unextractable in dilute sodium dodecyl sulfate (SDS) solution (Weegels et al 1995). The quantity of glutenin macropolymer was found to be a stronger indicator of wheat flour quality such as elastic properties of dough and bread loaf volume than protein content or content of Osborne classes of proteins (Weegels et al 1996b).…”

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confidence: 99%

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Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality

Liao

2015

Cereal Chem

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Cereal Chem. 92(3):302-311Proximate characteristics and protein compositions of selected commercial flour streams of three Australian and two U.S. wheats were investigated to evaluate their effects on the quality of white salted noodles. Wheat proteins of flour mill streams were fractionated into salt-soluble proteins, sodium dodecyl sulfate (SDS)-soluble proteins, and SDS-insoluble proteins with a sequential extraction procedure. SDS-soluble proteins treated by sonication were subsequently separated by nonreducing SDS polyacrylamide gel electrophoresis (SDS-PAGE). There was a substantial amount of variation in distributions of protein content and protein composition between break and reduction mill streams. SDS-insoluble proteins related strongly to differences in protein quantity and quality of flour mill streams. The soluble protein extracted by SDS buffer included smaller glutenin aggregates (SDSsoluble glutenin) and monomeric proteins, mainly gliadin (a-, b-, g-, and w-types) and albumin and globulin. SDS-soluble proteins of different flour mill streams had similar protein subunit composition but different proportions of the protein subunit groups. Noodle brightness (L) decreased and redness (a) increased with increased SDS-insoluble protein and decreased monomeric gliadin. Noodle cooking loss and cooking weight gain decreased with increased glutenin aggregate (SDS-soluble glutenin and SDS-insoluble glutenin) and decreased monomeric gliadin. Noodle hardness, springiness, cohesiveness, gumminess, chewiness, tensile strength, breaking length, and area under the tensile strength versus breaking length curve increased with increased glutenin aggregate. Monomeric gliadin contributed differently to texture qualities of cooked noodles from glutenin aggregate. Monomeric albumin and globulin were not related to noodle color attributes (except redness), noodle cooking quality, and texture qualities of cooked noodles. The results suggested that variation in protein composition of flour mill streams was strongly associated with noodle qualities. † Corresponding

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality

Liao

2015

Cereal Chem

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“…For example, a small recovery may indicate the presence of small structures in dough, whereas a large recovery may indicate the presence of larger structures (Weegels et al 1995). The recovery also is an important factor for dough film stability.…”

Section: Creep-recovery Measurementmentioning

confidence: 98%

Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance

2002

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Cereal Chem. 79(4):567-571Measurements of creep-recovery of flour-water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour-water doughs exhibited a typical creep-recovery behavior of a noncross-linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated (r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation (r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour-water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA-XT2 extension.The main ingredients of bread doughs are wheat flour and water. Flour dough belongs to a group of viscoelastic materials in which a high degree of plasticity or viscosity is combined with considerable elasticity (Schofield and Scott Blair 1932). Variations in baking quality among wheat cultivars exist and the reasons are not fully understood (Schofield 1985). Rheology has been a useful physical approach to study the relationships between wheat flour doughs and bread quality (Faubion and Hoseney 1990) because rheological properties of dough are important for breadmaking performance (Bloksma and Bushuk 1988). However, scientists often have difficulty relating basic rheological parameters of wheat flour dough to its baking behavior because of the use of empirical instruments (Szczesniak 1988).7he farinograph, mixograph, and extensigraph are the most common empirical instruments used for physical dough tests. They have provided much practical and useful information for the milling and baking industries and are still important in characterizing properties of wheat flour doughs. However, they do not provide enough information to interpret the fundamental behavior of dough rheology and its baking quality (Szczesniak 1988). The predictive correlation between physical dough test results, such as water absorption and mixing development time, and baking quality is not high (Oliver and Allen 1992), which means the usual physical dough tests do not appear to measure properties that are directly important for breadmaking performance (Bloksma 1990a,b). Therefore, dough technologists have become more interested in fundamental rheological measurements.Dynamic oscillatory measurements in the synthetic polymer industry have been applied to dough systems (Faubion and Hoseney 1990). However, there is no consensus as to the practical advantages over established empirical methods (Amemiya and Menjivar 1992; Edwards et al 1999). Neither dynamic modulus nor tand value of wheat flour doughs shows a clear relationship with bread quality (Janssen et al 1996), which is p...

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Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions

Angellier‐Coussy

Torres‐Giner

Morel

et al. 2007

J of Applied Polymer Sci

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Wheat gluten (WG)/montmorillonite (MMT) films were prepared by a thermomechanical process consisting of first mixing the components in a two-blade, counter-rotating device and second thermoforming the obtained dough. A significant loss in protein solubility due to the formation and rearrangement of disulfide bonds was observed upon mixing and thermoforming. In the range of studied glycerol contents (25-42.8 wt %), it was shown that glycerol had no significant effect on the mechanical properties or water sensitivity of WG-based films. Increasing the thermoforming temperature from 60 to 1208C led to considerable improvements of the mechanical properties (increases in both the stress and strain at break) and a significant reduction of the water sensitivity. The introduction of MMT (up to 5 wt %) allowed the achievement of mechanical properties that were not possible by just the variation of the glycerol content and the processing temperature.

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Functional properties of low Mr wheat proteins. II. Effects on dough properties

Cited by 39 publications

References 6 publications

Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality

Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality

Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance

Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions

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