Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Academic Article

abstract

• Determinations of basic criteria that influence the functionality of gluten protein fractions on roll bread characteristics were investigated. SE-HPLC and RP-HPLC methods were used to quantification of protein/gluten composition of six different wheat flour samples with unique quality characteristics. Consequently, following new findings were reached: The ratio of HMW-GS/LMW-GS is more important than the amounts of HMW-GS and LMW-GS in flour. And as this rate increases, bread characteristics improve. In determining dough resistance, bread elasticity and height; the ratio of insoluble to soluble glutenin is influential factor and this ratio should be at the level of 1.3-1.4. When the pointer changes towards to insoluble glutenin; the dough is more resistant, the bread is more elastic and heighten, but the viscosity is weaker. Best bread flour had balance not only between gliadin and glutenin; but also, soluble glutenin and insoluble glutenin (1:1). Strong flours had 25-30%, whereas weak flours had 16% insoluble glutenin, as a percentage of flour protein.

authors

• Awika, Joseph

published proceedings

• Food Chem

author list (cited authors)

• Dizlek, H., & Awika, J. M.

citation count

• 2

complete list of authors

• Dizlek, Halef||Awika, Joseph M

publication date

• January 2023

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Bread
• Bread Characteristics
• Factors Determining Bread Quality
• Flour
• Gluten
• Gluten Sub-fractions
• Glutens
• Molecular Weight
• Roll Bread
• Triticum
• Wheat Flour

PubMed Central ID

• 36283316

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2022.134648

start page

• 134648

end page

• 134648

volume

• 404

issue

• Pt B

URL

• http://dx.doi.org/10.1016/j.foodchem.2022.134648