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The role of glutenin and gliadin in physical dough properties of wheat flours comparison of farinograph properties of durum and bread wheat flours



The role of glutenin and gliadin in physical dough properties of wheat flours comparison of farinograph properties of durum and bread wheat flours



Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kogyo Gakkaishi) 36(6): 437-447



The influence of added proteins (gliadin and glutenin) on the farinograph parameters of dough was investigated with three kinds of wheat flours (hard wheat flour, soft wheat flour and durum wheat flour). By the addition of gliadin, similar changes in the quality were observed for all three wheat flours; an increase in protein content was accompanied by an increase in the maximum consistency concomitant with a decrease in the farinograph peak time and a marked decrease in the tolerance index. In the case of glutenin, on the other hand, the values of the tolerance index were reduced, and the farinograph peak time of durum wheat flour was extended by increasing protein content, although that of the other flours showed a similar tendency when gliadin was added. A synthetic flour dough consisting of starch and isolated gliadin or glutenin gave a similar farinograph pattern in any pairs of combination, indicating that the absence of either gliadin or glutenin resulted in the poor quality doughs. Microscopic examination of the gluten matrix of the synthetic flour dough containing either gliadin or glutenin did not reveal the presence of an extended network structure observed in natural wheat flour doughs. The durum wheat flour dough had a relatively large network structure of gluten matrix, and was of low farinograph absorption. However, it required a long time to form the network structure, which was stable as compared with those of the bread wheat. It is also suggested that the quantity of immobilized water in the doughs is controlled by gliadin in the gluten matrix, although the capacity of the immobilized water essentially depends on the characteristics of glutenin.

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Accession: 007931996

Download citation: RISBibTeXText

DOI: 10.3136/nskkk1962.36.6_437


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