Dough rheology and the Farinograph: The mechanism underlying dough development
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Glutenin
Farinograph
In order to investigate the effects of different irrigation frequencies on the protein composition and grain quality(farinograph parameters and flour wet gluten content) of strong-gluten winter wheat,Jimai 20 was subjected to a series of irrigation frequencies under rain shelter conditions.The results indicated that with the increase of irrigation frequencies,the wheat flour dough development time,dough stability time,and wet gluten content increased firstly but decreased then,and they were the best when irrigated twice(W2).The contents of soluble glutenin,insoluble glutenin and total glutenin,the ratio of insoluble glutenin to total glutenin,D(4,3) and D(3,2) in the grains displayed the similar trends.The stepwise regression analysis showed that under the different irrigation frequencies,the key factor affecting dough stability time was insoluble glutenin content.
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Eleven Pakistani hard white spring wheat cultivars, along with one durum wheat and two hard white American-grown wheat cultivars, were evaluated for their high-molecular-weight (HMW) glutenin subunit composition via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The relationships among different quality characteristics and between these characteristics and HMW glutenin subunits were computed. Three to six HMW glutenin subunits were observed in Pakistani bread wheat cultivars. The presence of HMW glutenin subunits was not affected by growth locations or crop years. However, variations in intensities were observed. Correlations were noticed between certain HMW glutenin subunits and some quality attributes, such as protein, farinograph dough development time, farinograph water absorption, loaf volume and mixograph peak height. The presence of HMW glutenin subunit 20 in the older wheat cultivars C591 and C273, known for excellent chapati quality, indicated a possible relationship between this band and chapati quality. This observation will need to be confirmed by testing a larger number of wheat samples known to have characteristics for both good and poor chapati quality. © 2000 Society of Chemical Industry
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The High molecular weight (HMW) glutenin subunits are very important for bread-making quality of wheat. The aim of this investigation was to estimate HMW glutenin subunits composition in OS winter wheat cultivars and their contribution to bread-making quality (BMQ) by SDS-PAGE electrophoresis. In this paper 10 OS winter wheat cultivars and Croatian improver standard Divana, crop 2000, were investigated. The indirect quality parameters (protein content, sedimentation value, wet gluten and gluten index), rheological properties of dough (farinographic and extensographic parameters) and baking test were measured. In the investigated wheat cultivars the most frequent HMW glutenin subunits were at Glu-A1 locus N, at Glu-B1 7+9 and at Glu-D1 2+12. Glu-1 quality scores were ranged from 5 to 9. The significant positive correlation between Glu-D1 locus and sedimentation value, farinograph quality number, extensograph energy of dough and appearance of bread (h/d) was found. There was a weak positive correlation between Glu-A1 and Glu-B1 loci and the majority of quality parameters of wheat flour. The significant positive linear correlation between Glu-1 quality score and extensographic parameters and appearance of bread (h/d) was noticed.
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Gliadin
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ABSTRACT Small‐scale tests, including SDS and Zeleny sedimentation, gel protein, insoluble glutenin content, and a newly developed method, the swelling index of glutenin (SIG), were compared with dough and gluten rheological parameters and end‐use quality parameters for 20 wheat cultivars or breeders lines. The SIG test is equal to or slightly better than the other small‐scale tests in prediction of dough strength. Quality parameters were divided into two groups according to associations with insoluble glutenin content and glutenin quality. The glutenin quality is defined as the glutenin swelling properties with short swelling time (≤5 min) that are contributed by soluble and insoluble glutenin content and their swelling properties. Parameters in the first group were mainly dependent on insoluble glutenin content and appeared to reflect gluten strength. Parameters in the second group were dependent not only on glutenin content, but also on glutenin quality. Small‐scale tests are best to predict quality parameters within the same group, but not those in the other group. The glutenin swelling curve, obtained with different swelling times, was correlated with mixograph or farinograph data. Dough development time in farinograph and mixing time in mixograph were strongly related to the swelling time of peak SIG value in the swelling curve ( r = 0.92, r = 0.86, respectively, P < 0.001). Farinograph stability was significantly related to the time of swollen stage in swelling curves ( r = 0.62, P < 0.01). Similar to mixograph or farinograph data, the glutenin swelling curves can be used to differentiate some strong cultivars that can not be differentiated by sedimentation, gel protein, and insoluble glutenin values.
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Dough represents a decisive stage during manufactur ing of all products, which have as main ingredient flour. Rheology describes t he properties of doughs and explains their behavior during processing. Gingerbread dough is very complex. The aim of this work was to explore how replacement of wheat four with rye flour and restin g time improved dough rheology. Brabender Farinograph E and Farinograph method AACC 54-21, Constant Dough Weight Procedure were used to evaluate rheological properties of dough. Dough development was delayed through low water content and high level of sugars. Wheat flour repla cement with rye flour improved rheology, the doughs were formed more rapidly and were less sticky. Dough resting allows the flour components to hydrate and the dough become more consistent and dryer. A 25-30% wheat flour replacement seemed to be optimum.
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Abstract Three near‐isogenic lines (NILs) of wheat involving Glu‐B1 and Glu‐D1 alleles were used to study the genetic contribution of high molecular weight glutenin subunits (HMW‐GS) to gluten strength. The HMW‐GS composition of each NILs was determined by SDS‐PAGE. No significant differences were found in grain protein contents among the NILs. Gluten strength and dough‐mixing properties were measured by the Farinograph, the Extensograph, and SDS‐sedimentation (SDS‐SE). Results indicated that line 2, containing the Glu‐1B 14 + 15 and Glu‐1D 5 + 10 combination of subunits, had higher values for flour quality, dough rheological parameters, and bread‐baking quality when compared with lines 8 and 13. Line 8, containing Glu‐1B 7 + 9 and Glu‐1D 5 + 10, was better than line 13 with the Glu‐1B 14 + 15 and Glu‐1D 10 combination. Some major parameters appeared significantly different. The presence of Glu‐1B 14 + 15 was associated with higher dough strength based on SDS‐SE volume and several rheological parameters when compared with Glu‐1B 7 + 9. Lines with subunit 10 at Glu‐D1 performed significantly worse than those with 5 + 10 in gluten index, SDS‐SE volume, Farinograph stability time, Extensograph area and bread‐baking quality.
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Farinograph
Gliadin
Plant protein
Protein quality
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Background and objectives Thirty hard red spring wheat cultivars released between 1910 and 2013 were studied to determine the changes in quality characteristics that occurred over time, and to determine their association with protein composition. Findings Significant positive correlations ( p ≤ .01) were found between release year and dough quality characteristics, such as farinograph peak time and stability. In size‐exclusion HPLC analysis of proteins, significant positive correlations ( p ≤ .01) were observed between release year, glutenin polymeric proteins, and the ω‐gliadin fraction, which also showed significant positive correlations ( p ≤ .01) with dough properties. In reverse‐phase HPLC analysis of gliadins, five ω‐gliadin peaks showed significant correlations ( p ≤ .05) with year and farinograph characteristics. Mass spectrometry was performed to identify the proteins in these peaks. Conclusions Overall, the results indicated that breeding efforts improved dough properties, which could be associated with quantitative variations in glutenin polymeric proteins, and certain subfractions of ω‐gliadins. Significance and novelty Glutenin polymeric proteins, together with specific ω‐gliadin proteins, may play an important role in baking quality of spring wheat.
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Wheat gluten
Plant protein
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Objective)The effects of high molecular weight glutenin subunits (HMW-GS) on dough properties, quantity of gluten protein fractions, and bread-making quality were determined under the same genetic background of low molecular weight glutenin subunits (Glu-A3c, Glu-B3b, Glu-D3c). (Method)Near-isogenic lines (NILs) developed from Australian cultivar Aroona planted in Urumqi and Shihezi in Xijiang during the 2010 cropping season were used to investigate Farinograph, Extensograph, quantity of gluten protein fractions, and bread-making quality. (Result)The effect of HMW-GS on extensibility was not significant. For dough strength, different HMW-GS loci were ranked as Glu-D1>Glu-B1>Glu-A1 and the subunit pairs 7+9, 17+18, and 5+10 were correlated with superior dough strength. The line with 1, 7+9, 5+10 performed the best dough strength while those with 2*, 7+9,
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