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Breadmaking quality of ten greek breadheats. II. Relationships of protein, lipid and starch components to baking quality
Author(s) -
Matsoukas Nikitas P,
Morrison Illiam R
Publication year - 1991
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.2740550110
Subject(s) - glutenin , gliadin , food science , endosperm , starch , chemistry , gluten , biochemistry , protein subunit , gene
Protein, lipid and starch components of ten Greek inter bread heats (four poor quality soft milling varieties, and to soft and four hard milling varieties of good quality) ere examined for possible relationships ith bread loaf volume and volumes in sedimentation tests for flour quality. High molecular eight glutenin subunit quality scores ere loer (4, 4, 6, 6) in the poor quality heats than in the good quality heats (6, 6, 6, 6, 8, 10) and ere only roughly correlated ith the other quality parameters. Gliadin electrophoregram patterns ere distinctive for most heats and might be useful for variety identification, but consistent occurrence of γ‐gliadin 40, associated ith eakness, and γ‐gliadin 43.5, associated ith strength, as not observed. The ratio non‐polar/polar free lipids as highly correlated ( P < 0.001) ith loaf volumes using both long fermentation and activated (chemical) dough development processes. Starch granule composition, selling and gelatinisation properties, hich ere very similar to those of other heat starches, did not relate to baking quality. A 15‐kDa protein on the surface of starch granules associated ith endosperm softness as found in the soft heats.