The Effects of Dough Mixing on GMP Re-Aggregation and Dough Elasticity During Dough Rest

ABSTRACT There is a general consensus that the glutenins play a pivotal role in wheat flour quality. The quantity of GMP, a highly aggregated fraction of glutenin oligomers consisting of HMWGS and LMWGS, has been shown to parallel flour quality. Recently it was shown that GMP from flour contains spherical glutenin particles and that dough directly after mixing contains disrupted GMP particles. When using flour types of different strength, the size distribution of these particles at time to peak is comparable, final dough properties however are not. We therefore studied the effect of mixing and resting on the re-assembly of the gluten network with an emphasis on the role of glutenin particles. Our results show that glutenin particles increase in size during resting and that this size, more than the amount of GMP parallels dough rheological properties. Our results also suggest that the ability to form large particles has a genetic background.