Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method |
| |
Authors: | LI Yong-qiang ZHU Ren-jun TIAN Ji-chun |
| |
Institution: | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, P.R.China;State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding, Shandong Agricultural University, Tai'an 271018, P.R.China 2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, P.R.China 3. State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding, Shandong Agricultural University, Tai'an 271018, P.R.China |
| |
Abstract: | A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% (w/w) of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels (0.25, 0.50 and 1.00%, w/w) based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions. |
| |
Keywords: | dough reconstitution protein content protein fraction rheological properties |
本文献已被 维普 万方数据 ScienceDirect 等数据库收录! |
|