Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality |
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| Affiliation: | 1. Department of Food Technology, G.J.University, Hisar-125 001, Haryana, India, University of Reading, Reading, RG6 6AP, U.K. University of Bristol, Department of Agricultural Sciences, Long Ashton, Bristol, BS18 9AF, U.K.;2. G.J.University, Hisar-125 001, Haryana, India, Department of Food Science and Technology, University of Reading, Reading, RG6 6AP, U.K. University of Bristol, Department of Agricultural Sciences, Long Ashton, Bristol, BS18 9AF, U.K.;3. G.J.University, Hisar-125 001, Haryana, India, University of Reading, Reading, RG6 6AP, U.K. IACR Long Ashton Research Station, University of Bristol, Department of Agricultural Sciences, Long Ashton, Bristol, BS18 9AF, U.K.;1. The State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China;2. University of Chinese Academy of Sciences, Beijing 100049, China;3. Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 100081, China;4. The Collaborative Innovation Center for Grain Crops, Henan Agricultural University, Zhengzhou 450002, China;1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN, 55108, USA;2. Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Milan, Italy;3. General Mills Inc., 330 University Ave SE, Minneapolis, MN, 55414, USA;4. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany;1. Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA;2. Bay State Milling, Quincy, MA, USA;3. Department of Agronomy & Horticulture, University of Nebraska Lincoln, NE, USA |
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| Abstract: | The effects of addition of total gliadin and gliadin subfractions on the 2 g Mixograph parameters and loaf volume data of cv. Hereward base flour were studied. The addition of increasing levels of total gliadin and gliadin subgroups to cv. Hereward base flour decreased the overall dough strength, as evidenced by decreases in the values for mixing time (MT), mixing stability (MS) and work input (WI). The decreasing order of these parameters for different gliadins was: ω1- >, γ-, > β-, > α-gliadins. The mixing tolerance, as measured by resistance breakdown (RBD) and bandwidth breakdown (BWBD), decreased as a result of addition of different fractions. However, Peak dough resistance (PDR) values increased with addition of individual groups of gliadins and gluten to the base flour. A linear relationship was found between the PDR and loaf volume when individual groups of gliadin were added to the base flour. The ω-gliadins produced the least positive effects on PDR. Addition of total gliadin and its subgroups substantially improved loaf volumes of pan breads. The ω-gliadins again resulted in a smaller increase in loaf volume. |
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