Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters |
| |
| Affiliation: | 1. Biochemistry and Gene Technology Division, TNO Nutrition and Food Research Institute, 3700 AJ Zeist, PO Box 360, The Netherlands;2. Bakery Division, Unilever Research Laboratory Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands;3. Department of Food Science and Technology, The University of Reading, Reading, PO Box 226, RG6 6AP, U.K.;1. School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China;2. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;3. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China;4. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China;5. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China;6. Guangzhou Panyu Polytechnic, Guangzhou 511483, China;2. Karlsruhe Institute of Technology (KIT), Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, 76131 Karlsruhe, Germany;1. Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, Melle 9090, Belgium;2. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven B-3001, Belgium;3. Plant Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Burgemeester Van Gansberghelaan 109, Merelbeke 9820, Belgium;1. College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, People’s Republic of China;2. School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia;3. FBFD PTY LTD, Sydney, Australia;4. Department of Applied Biotechnology and Food Science, BUTE University, Budapest, Hungary;5. Department of Agriculture and Food, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia |
| |
| Abstract: | The protein content and the content of protein-related parameters of both flour and dough were related to the maximum resistance (Rmax) and extensibility (E) of dough, as determined in a Brabender Extensograph, and to loaf volume. The glutenin macropolymer (GMP) content of flour and dough was more strongly related toRmaxthan protein content or the content of the group of Osborne fractions (glutenin, gliadin, albumin/globulin). Within each group of protein-related parameters, the contents of the Osborne glutenin fractions explained the variation in all quality parameters better than the contents of the gliadin or albumin/globulin fraction. The GMP content of dough after 45 min rest was more strongly related toRmax, whereas the GMP content of flour was more strongly related toEand loaf volume. This demonstrates that, during mixing and resting of dough, changes occur in the GMP that are important forRmaxbut not forEor loaf volume. Although limited numbers of wheat cultivars (15), harvest years (2), flour blends (8) and resting times (3) were investigated, the relationship between the GMP content of dough andRmaxwas independent of these variables. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
