Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

“…The enhanced concentration of glutenins created a more uniform, dense, and closely intact dough network. Inclusion of purified gliadin fractions was shown to produce shorter strands, thus resulting in the open gluten structure due to its monomeric nature and property of providing fluidity to the developed dough (Chaudhary et al, 2022; Dewan et al, 2022).…”

“…Furthermore, textural properties of gliadins fortified noodles revealed soft and adhesive noodles due to the viscous and monomeric characteristics of gliadin proteins. The effect of gliadins addition on dough microstructure has been clarified by Chaudhary et al (2022) where the open network with short strands resulted from gliadins addition in the dough resulting in a soft and extensible gluten network.…”

“…Micro‐doughlab has been a boon, being efficient, and reproducible, while requires a small amount of sample to determine rheological properties, when the base flour has been fortified with gluten and its subfractions (glutenin, LMW‐GS [low molecular weight glutenin subunits], gliadin, and its subfractions) (Chaudhary et al, 2022; Dangi et al, 2019; Khatkar et al, 2013). Researchers have made significant discoveries about the functionality of individual wheat protein fractions and successfully established the relations with the end product quality (Barak et al, 2014a; Chaudhary et al, 2016b; Chaudhary et al, 2022). The relationship of gliadin and glutenin fractions was established in significant correlation with dough rheological parameters like dough development time and stability, where a positive association was found with glutenins, While negative relationship with gliadins (Barak et al, 2013).…”

“…The reason lies in the protein's nature, that is, gliadins are monomeric viscous proteins while glutenins are polymeric elastic proteins forming the gluten network in the dough. Gliadins fortification resulted in developing soft and weak dough may be due to the absence of cysteine residues as exhibited byChaudhary et al (2022) revealed the decline in DS and DDT with higher values for DSO through the rheological analysis of isolated pure gliadins and its subfractions. Strong and dense gluten association was created in dough supplemented with…”

Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

“…The gluten proteins have been strongly acknowledged to personate a prominent act in defining the functional properties and processability of wheat flour (N. Chaudhary et al, 2016aChaudhary et al, , 2016cChaudhary et al, , 2017. The protein functionality is linked to its conformational state, which is predominantly restrained by the processing parameters (Chaudhary et al, 2022;Dewan et al, 2022). The initial speculations in context to the secondary structure of aggregated gliadins and LMW-GS were realized by Tatham et al (1987) using circular dichroism spectroscopy.…”