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A study of gluten extractability from doughs made from fresh and stored wheat flours
Author(s) -
Patey Alan L.,
Shearer George,
McWeeny David J.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280110
Subject(s) - food science , chemistry , defatting , wheat flour , gluten , oleic acid , monoglyceride , bread making , solubility , biochemistry , fatty acid , organic chemistry
In contrast to the increase in protein extractability which normally occurs in making a dough from a flour, on overmixing dough from a freshly milled flour of good bread‐baking quality, a progressive reduction occurs in the amount of acetic acid soluble proteins whereas the protein solubility shows little change in equivalent doughs made from similar flours stored for several years. Addition of artificially aged flour lipid, addition of oleic acid or defatting all tend to make the fresh flour imitate the behaviour of stored flour. Addition of diacetyl tartaric acid ester of mixed monoglyceride (which improves baking properties) to a stored flour makes the protein extractability move towards that of a fresh flour. It is suggested that in making dough from a fresh flour, there is a progressive binding of fresh flour lipid by the high molecular weight flour protein, which subsequently causes insolubility of this protein and that this binding like other lipid‐protein interactions is a major factor influencing flour baking performance.